Chicken Black Bean Burritos
Chicken Black Bean Burritos are baked flour tortillas filled with grilled chicken, black bean salsa and pepper jack cheese and then served with a dollop of sour cream and chopped fresh tomatoes. Monterey Jack cheese may be substituted for the pepper jack cheese if you prefer a milder taste. These wonderful and tasty Chicken Black Bean Burritos may be prepared ahead of time and baked just before serving. Add about 5 minutes to the baking time if the burritos have been refrigerated prior to baking.
The Recipe for Chicken Black Bean Burritos
- 1 15-oz. can black beans, rinsed & drained
- 2 scallions including green tops, chopped
- 1 tablespoon lemon or lime juice
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- 1 1/3 pounds (about 4) chicken breasts, boneless & skinless
- 1/4 teaspoon chili powder
- 1/4 teaspoon freshly-ground black pepper
- 1/2 pound pepper jack cheese, grated (For a milder taste use Monterey jack cheese)
- 4 large (9-inch) flour tortillas
- Light the grill or heat the broiler. In a small bowl, combine the black beans, scallions, lemon juice, cumin and 1/4 teaspoon of the salt.
- Rub the chicken breasts with the chili powder, pepper and the remaining 1/4 teaspoon salt.
- Cook the chicken over moderate heat for 5 minutes. Turn and cook until brown and just done, 4 to 5 minutes longer. Remove, let the chicken rest for a few minutes, and then slice.
- Heat the oven to 350 degrees F. Put one quarter of the cheese in a line near one edge of each tortilla.
- Top the cheese with one quarter of the black bean salsa and then with one quarter of the chicken slices.
- Roll up the burritos and wrap each one in foil. Bake them until the cheese melts, about 15 minutes.
- Serve with a dollop of sour cream and some fresh chopped tomatoes.
The chicken for the Chicken Black Bean Burritos may be prepared by the method of your choice but I grilled the chicken breasts for this recipe on my trusty stovetop grill pan. To insure even grilling, I pounded the chicken breasts flat with a meat mallet after placing them in a zip-lock bag with a tablespoon of water. (I believe adding the water keeps the chicken from sticking to the bag and makes it easier to pound.) This step of pounding the chicken is optional – I just wanted to make the pieces flatter and more uniform in size as I think they cook a little faster this way. If you prefer, just grill the chicken breasts without pounding them flat. If you’re short on time, you can always use a rotisserie chicken from the grocery store.
The chicken breasts are grilled, allowed to rest for a few minutes to allow the juices to settle down, and then sliced.
While the chicken is cooking, combine the ingredients for the black bean salsa.
To assemble the Chicken Black Bean Burritos, place a line of cheese near one edge of each tortilla. Top that with some Black Bean Salsa, then add some chicken pieces.
Roll up each burrito and wrap in foil. Bake them at 350°F. for 15 minutes or until the cheese melts.
As I mentioned in my last post Chicken Feta Tostadas, my current mission is to try some new dishes for lunch as I have been in a rut with the same sandwiches for some time. I enjoyed the Chicken Feta Tostadas and the Chicken Black Bean Burritos very much and I hope you do as well because both recipes are fairly quick and easy to prepare. In the near future I’ll be featuring more lunch dishes. Stay tuned!
Remember to Savor the Flavor!
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