SHREDDED CHICKEN BURRITO RECIPE RECIPES

Name: Skinny Chicken and Black Bean Burritos
Prep time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Mexican
Ingredients: Instant brown rice; Water as called for on rice box; 1/8 teaspoon salt; 2 cups shredded cooked chicken breast; 1 can (15 oz) Progresso™ black beans, drained, rinsed; 1 cup Muir Glen™ organic mild salsa; 2 teaspoons chili powder; 1/4 cup chopped fresh cilantro; 1 tablespoon lime juice; 8 low-fat whole wheat tortillas (8-inch); 1 cup shredded reduced-fat sharp Cheddar cheese; Salsa, if desired

SKINNY CHICKEN AND BLACK BEAN BURRITOS RECIPE ...

Skinny Chicken and Black Bean Burritos Recipe ... image

Give this classic Mexican dish a healthy makeover with our low calorie burrito. It goes from cupboard to delicious in just 25 minutes flat. All it takes is a bit of a slice and a dice, and an inspired mind when putting all the flavors together into a healthy burrito that hits home. Get the family involved too, because wrapping these healthy chicken burritos is part of the fun. And it only gets better from here. Every bite punches with delicious flavors, making this meal a must for your weekday rotation!

Provided by BETTYCROCKER.COM

Total Time 25 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 12

Ingredients

Instant brown rice
Water as called for on rice box
1/8 teaspoon salt
2 cups shredded cooked chicken breast
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup Muir Glen™ organic mild salsa
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
8 low-fat whole wheat tortillas (8-inch)
1 cup shredded reduced-fat sharp Cheddar cheese
Salsa, if desired

Steps:

Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for.
Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
Place cooked rice in large bowl; stir in cilantro and lime juice until well blended.
Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.

Nutrition Facts : Calories 240 , CarbohydrateContent 23 g, CholesterolContent 45 mg, FatContent 1/2 , FiberContent 5 g, ProteinContent 18 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Burrito, SodiumContent 430 mg, SugarContent 1 g, TransFatContent 0 g

SHREDDED BEEF BURRITO FILLING RECIPE: HOW TO MAKE IT

Shredded Beef Burrito Filling Recipe: How to Make It image

Make your next office party a taco bar or burrito bar! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa, sour cream, and chopped lettuce, jalapenos, onions and tomatoes. For a variation, I make Beef & Bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling. —Hope Wasylenki, Gahanna, Ohio

Provided by Taste of Home

Categories Dinner

Total Time 07 hours 20 minutes

Prep Time 20 minutes

Cook Time 07 hours 00 minutes

Yield 12 servings

Number Of Ingredients 12

Ingredients

5 pounds boneless beef chuck roast, cut into 4 pieces
1/2 cup beef broth
2 tablespoons canola oil
1 medium onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
2 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1/8 teaspoon salt
1 can (28 ounces) crushed tomatoes in puree
1 jar (16 ounces) salsa verde
Optional: Tortillas, shredded cheddar cheese, sour cream, guacamole, salsa and fresh cilantro leaves

Steps:

In a 6-qt. slow cooker, combine beef and broth. Cook, covered, on low until meat is tender, 6-8 hours. Remove meat; discard juices. When cool enough to handle, shred with 2 forks. Return to slow cooker., In a large skillet, heat oil over medium heat. Add onion and jalapenos; cook and stir until softened, 3-4 minutes. Add garlic and seasonings; cook 1 minute longer. Stir in crushed tomatoes and salsa; bring to a boil. Pour mixture over shredded beef; stir to combine. Cook, covered, on high until heated through, about 1 hour., If desired, serve filling (using tongs) on tortillas for burritos or tacos and add toppings., Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 379 calories, FatContent 21g fat (7g saturated fat), CholesterolContent 123mg cholesterol, SodiumContent 509mg sodium, CarbohydrateContent 9g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 39g protein.

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SHREDDED BEEF BURRITO FILLING RECIPE: HOW TO MAKE IT

Make your next office party a taco bar or burrito bar! Set out the beef in the slow cooker on warm, along with tortillas, bowls of shredded cheese, salsa, sour cream, and chopped lettuce, jalapenos, onions and tomatoes. For a variation, I make Beef & Bean burritos by mixing a can of refried beans into 3 or 4 cups of cooked beef filling. —Hope Wasylenki, Gahanna, Ohio
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