Food and Nutrition


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Chicken and Bean Burritos

This healthy recipe comes from NDSU Extension Service.


•    1 lb. boneless skinless chicken breast halves, cut into strips
•    1 cup water
•    1 (1.5 ounce) envelope Ortega Burrito Seasoning Mix
•    1 3/4 cups Ortega Fat-Free Refried Beans
•    8 (10 inch) burrito-size flour tortillas
•    2 cups shredded iceberg lettuce
•    1 cup shredded Monterey Jack cheese
•    1/2 cup sliced green onions



Heat oil in a large skillet over medium-high heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Stir in water and seasoning mix. Bring to a boil. Reduce heat to low; cook for 3 to 4 minutes or until mixture thickens. Stir in beans; cook for 1 to 2 minutes or until heated through. Spread 1/2 cup mixture on each tortilla. Top with 1/4 cup lettuce, 2 tablespoons cheese and 1 tablespoon green onion; fold into burritos.

Makes 8 burritos.

Per Serving: about 350 calories, 12 grams (g) of fat, 38 g carbohydrate, and over 25% of the daily recommendation for folic acid.

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