Southwestern Chicken and Black Bean Burritos
photo by Monica P
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
4 large burritos
ingredients
- 4 boneless skinless chicken breast halves
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- cayenne pepper sauce, to taste
- 1 tablespoon extra virgin olive oil
- 1⁄2 medium Spanish onion, chopped
- 2 garlic cloves, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 3 tablespoons smoky barbecue sauce
- kosher salt
- cracked black pepper
- 1 romaine lettuce, heart shredded
- 6 green onions, thinly sliced
- 2 tomatoes, seeded and chopped
- 4 (10 -12 inch) flour tortillas
directions
- Rub chicken with cumin, chili powder, and cayenne sauce.
- Heat griddle pan over high heat; cook chicken breasts 4 minutes on each side; remove from heat.
- While the chicken is cooking, heat a skillet over medium-high heat; add olive oil to the pan.
- Add in onions and garlic; cook about 5 minutes or until soft.
- Add in beans and barbecue sauce; stir to combine.
- Chop cooked chicken breasts and drop into barbecued beans; heat mixture through; season with salt and pepper to taste.
- Pile chicken and beans onto tortilla; top with lettuce, green onions, and tomatoes; wrap and roll.
- Serve with chips and salsa.
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Reviews
-
I'll be making this tomorrow by placing the chicken in the bottom of the crockpot, topping with the other ingredients (except the toppings) and cooking for 6-8 hours on low. Going to add a second can of black beans to stretch it a little further and double it so I can put a meal in the freezer. Sounds yummy!
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I LOVE this recipe and have made it several times in a row, making burritos and quesadillas with the filling. I even omitted the onions but the barbecue sauce adds so much flavor that they were missed. I used shredded sharp cheddar and it goes great with the bean flavors. Thanks ratherbeswimmin' for a new favorite recipe! Roxygirl