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Chicken and Black Bean Burritos

Ingredients

  • 6 tablespoons shredded reduced-fat sharp Cheddar cheese
  • 1 ½ cups shredded iceberg lettuce
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 6 (8-inch) flour tortillas
  • 6 tablespoons shredded reduced-fat sharp Cheddar cheese
  • 2 cups CHICKEN-VEGETABLE TOSS
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • + 5 more ingredients
    • 6 tablespoons salsa
    • 6 (8-inch) flour tortillas
    • ¼ cup water
    • ¼ teaspoon salt
    • 2 cups CHICKEN-VEGETABLE TOSS

Combine black beans and water in a medium skillet; mash black beans with back of a fork. Place pan over medium-high heat; stir in Chicken-Vegetable Toss and salt. Cook 3 minutes, stirring occasionally, or until thoroughly heated. Heat tortillas according to package directions. Spread about 1/2 cu...

View full recipe at My Recipes

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