Photo: Chicken and Bean Burritos Recipe
Ingredients
- 1/2 cup brown rice
- 2 cloves garlic; 1 smashed, 1 minced
- Kosher salt and freshly ground pepper
- 1/2 pound (about 2 cups) frozen diced butternut squash, thawed
- 1 cup shredded rotisserie chicken, skin removed
- 1 15-ounce can black beans
- 1 cup grape tomatoes
- 1/2 cup fresh cilantro
- 1/4 cup pickled jalapeno peppers, plus 2 tablespoons pickling liquid
- 4 8-inch whole-wheat tortillas, warmed
- 1/2 cup shredded reduced-fat cheddar cheese
- 1 avocado, sliced
- Plain low-fat yogurt or sour cream, for serving (optional)
Directions
Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes. Sprinkle the chicken over the rice mixture, cover and remove from the heat.
Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper.
Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.
Per serving: Calories 497; Fat 15 g (Saturated 3 g); Cholesterol 25 mg; Sodium 620 mg; Carbohydrate 70 g; Fiber 11 g; Protein 24 g
Photograph by Antonis Achilleos
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By Lee26
East Bay, CA
on February 28, 2012
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Sooooo good. I love the butternut squash in here. I would have never thought to add that to a burrito, but it added another dimension of flavor, held the rice together AND it added some extra nutrients. My husband was a little weirded out by the squash, though. He's a little less adventurous than me when it comes to new food ideas, so I had to convince him to try it. He wasn't completely sold, but I'm definitely making it again. Love that this was a tasty healthy take on Mexican fare.
By nikolee2
mesa, AZ
on April 08, 2011
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OMYUM.
This was the most simple, amazing dish I have made in a long time. I'm always needing things to make with my left over chicken, this is it. The flavors blend so well together, my husband deemed this the "best burrito you have ever made". My kids 2 and 4 ate every bite.
I used fresh butternut squash, tortilla land tortillas (the fresh ones in the fridge section that you cook for the first time and added cheddar cheese, because cheddar makes everything better. Doing this, it made 7 smaller burritos. Enough for leftovers.
Also, the bag of brown rice I used, the cooking directions were for 50 minutes. It took that long to soak up the water and the rice to be tender, so I'm assuming follow your package directions for that.
If you're into unique flavors, this is for you. Enjoy!
By lfaz18
on March 04, 2011
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Delicious n easy
Read all 19 reviews