Chicken and Bean Burrito

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 497, total fat 15 G., saturated fats 3 G., proteins 24 G., carbohydrates 70 G., fiber 11 G., cholesterol 25 mg, sodium 620 mg, sugar 0 G.

In addition to chicken and beans, this burrito is filled with brown rice, butternut squash, and shredded cheddar. It's incredibly juicy, filling, and healthy. Use leftover grilled chicken, and make a delicious salsa from canned black beans, combining them with sweet grape tomatoes, fragrant fresh cilantro, and crushed jalapeños. For an even healthier and fiber-rich snack, use whole-grain tortillas instead of regular pita bread. It's perfect for breakfast and on-the-go.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 tbsp. brown rice
2 cloves garlic; 1 crushed, 1 minced
220 g (about 2 cups) frozen diced butternut squash, thawed
1 cup chopped grilled chicken, without skin
1 can (425 g) of canned black beans
1 cup grape tomatoes
0.5 cup fresh cilantro
1/4 cup pickled jalapeno peppers + 2 tablespoons brine
4 whole grain tortillas, 8 inches in diameter, warmed
0.5 cups grated reduced-fat cheddar
1 avocado, thinly sliced
Plain low-fat yogurt or sour cream, for serving (optional)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: grilled chicken, brown rice, butternut squash, black beans, grape tomatoes, jalapeno pepper, Avocado, cheddar cheese, tortilla

Cooking the dish according to the recipe:

Heat a medium skillet over high heat. Add the rice and crushed garlic and cook, stirring, until fragrant, 2-3 minutes. Add 1 cup water, season with salt and pepper, and bring to a boil. Add the squash and reduce heat to low; cover and simmer, undisturbed, for about 25 minutes. Place the shredded chicken on top of the rice, cover, and remove from heat.
Meanwhile, prepare the bean salsa..

Drain and rinse the beans, quarter the tomatoes, and finely chop the cilantro and jalapeño. Combine everything in a bowl with the brine from the peppers and minced garlic. Season with salt and pepper to taste. Toss the rice mixture with the chicken and spoon it into the center of each tortilla, top with half the bean salsa, and sprinkle with cheese. Fold the sides of the tortilla over the top and roll up. Cut in half and serve with avocado, the remaining salsa, and yogurt.

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