Chicken and Bean Burritos
This healthy recipe comes from NDSU Extension Service.
Ingredients
• 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
Directions
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.
