Prep 15 mins
Cook 10 mins
Inspired by 6 Can Chicken Tortilla Soup but craving burritos, this recipe was born. This can be made healthier using whole wheat tortillas, choosing low sodium canned ingredients and reducing the amount or cheese (or using reduced fat cheese).
- 15 ounces canned corn, drained
- 15 ounces canned black beans, drained or 15 ounces kidney beans
- 12 1⁄2 ounces canned chicken, drained (can save broth for other recipes)
- 10 ounces Ro-Tel tomatoes
- 2 cups sharp cheddar cheese, shredded
- 10 (8 inch) tortillas
- Preheat oven to 400°F.
- Heat the first 4 ingredients in a medium saucepan until warm.
- Soften tortillas (I microwave for about 10 seconds).
- To each tortilla, add about 3 rounded tablespoons each of cheddar and the heated corn/bean/tomato/chicken mixture. Fold burrito style - two ends folded in just a bit, then another end folded over the filling and the other end overlapping it.
- Place in a baking dish sprayed with nonstick spray and bake about 10 minutes or until slightly browned.
While making this dish I felt like I was a college student making this dish on a hot plate. The majority of these ingredients are canned rather than fresh...I think this is the reason I felt this way. Rather than adding all the cheese into the filling, I used half inside the burritos and the other have I sprinkled on top of the burritos to help prevent them from drying out in the cooking process. I also used the smaller flour tortillas in this dish which made them proportionate to the 3 TBS of filling...if you used the larger tortillas with the 3 TBS of filling you would end up with more tortilla than anything else. I felt this way a okay dish, especially if you need to make something fast and quick, I think next time rather then using canned food I will opt to cut and cook the chicken myself, use frozen or fresh corn instead of canned. I also might add rice to the mix and making some homemade refried beans...it felt like it needed a little something more to the filling. I made this for PAC Fall 2009.