Chicken and Black Bean Burritos |
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Prep Time: 12 Minutes Cook Time: 3 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
1 (15-ounce) can no-salt-added black beans, rinsed and drained |
1/4 cup water |
2 cups chicken-vegetable toss |
1/4 teaspoon salt |
6 (8-inch) flour tortillas |
1 1/2 cups shredded iceberg lettuce |
6 tablespoons salsa |
6 tablespoons shredded reduced-fat sharp cheddar cheese |
Directions:
1. 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.
2. Heat tortillas according to package directions. Spread about 1/2 cup chicken mixture down center of each tortilla; top each with 1/4 cup shredded lettuce, 1 tablespoon salsa, and 1 tablespoon cheese. Roll up tortillas.
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