Chicken and Refried Bean Burritos

Tuesday, February 17, 2015

Let me start by prefacing this recipe by saying that Dustin was not excited about me cooking another Mexican dish.  He's tired of Mexican, and I love it!  But when he finished eating his supper, he told me that he LOVED these burritos!  These are definitely husband-approved!  Oh, and did I mention they are healthy?!?  I love anything that's healthy and full of flavor--which these burritos are!  

Another reason why I loved this recipe so much?  It can really work with your schedule!  Since the chicken needs to be prepared before, it can be done the night before, the morning before, or when you get home from work.  It's great!

Chicken and Refried Bean Burritos
-about 2 cups prepared chicken (recipe below)
-can of fat-free or reduced fat refried beans
-can of Rotel (drained)
-1-2 cups reduced fat shredded fiesta cheese
-whole wheat/grain tortillas 
-olive oil or olive oil cooking spray

1. Preheat oven to 425 and take out a cookie sheet and cover with foil and spray foil down with olive oil cooking spray.
2. Place your tortilla on a flat surface.
3. Spread your beans down the middle of the tortilla.
4. Spoon some of the Rotel down the middle.
5. Sprinkle some of the cheese on top of the Rotel.
6. Place your shredded chicken on top of the cheese and tightly roll your burrito. 
7. Place the burrito seam side down on the cookie sheet.  Heavily spray or brush with olive oil all of the burritos.  My recipe made 5 but could easily make 6.
8. Bake at 425 for 7-10 minutes or until burritos are crispy!

I served this with roasted cauliflower because I had a head of cauliflower in the fridge.  I would also serve it with sautéed green beans or a great salad.  This burrito was nice and crispy on the outside and so tender and moist on the inside.  I can't wait to make this again!

This is the chicken recipe:
-2 boneless, skinless chicken breasts
-1 TBS ground cumin
-1 TBS chili powder
-1 TBS garlic salt
-1 TBS onion powder
-1/4 cup water
1. Place your crockpot liner in the crockpot and turn on high.  If you don't use crockpot liners, spray generously with olive oil cooking spray.
2. Put in the chicken breasts (I use frozen) and pour in all spices and water.  
3. Cook for 2 hours and shred.  Set aside.

I cooked this chicken after church on Sunday, and after I shredded it, I put it in the fridge until later that evening when I was ready to make the burritos.  

1 comment:

  1. Sounds and looks delicious! I could Mexican food every day and all day! I can't wait to try this!


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