Chicken and Black Bean Burritos

Health score
19%
Chicken and Black Bean Burritos
30 min.
8
439kcal

Suggestions


Are you ready to spice up your lunch or dinner with a delicious and satisfying meal? Look no further than these Chicken and Black Bean Burritos! Perfectly crafted to serve eight hungry diners, this recipe combines the bold flavors of seasoned chicken, hearty black beans, and vibrant vegetables, all wrapped in a warm tortilla. In just 30 minutes, you can create a dish that not only tantalizes the taste buds but also provides a balanced meal with 439 calories per serving.

Imagine the aroma of sautéed chicken mingling with the zesty taco seasoning, complemented by the freshness of chopped cilantro and bell peppers. Each bite is a delightful explosion of flavors, enhanced by the creamy texture of guacamole, the tanginess of salsa, and the richness of sour cream. Whether you're hosting a casual get-together or simply looking for a quick weeknight dinner, these burritos are sure to impress your family and friends.

With a caloric breakdown that includes a healthy dose of protein, fats, and carbohydrates, this meal is not only delicious but also nutritious. So gather your ingredients, heat up that frying pan, and get ready to roll up some mouthwatering burritos that everyone will love!

Ingredients

  • 7.6 oz old el rice spanish
  • tablespoon vegetable oil 
  • lb chicken breast boneless skinless cut into 1/2-inch pieces
  • oz taco seasoning 
  • 0.7 cup water 
  • 15 oz black beans rinsed drained canned
  • cup bell pepper red chopped
  • 0.3 cup spring onion sliced ( 5 medium)
  • 0.5 cup cilantro leaves fresh chopped
  • 11 oz flour tortilla for burritos (8 count
  • oz cheddar cheese shredded
  • serving guacamole 
  • serving salsa 
  • serving cream sour

Equipment

  • frying pan
  • sauce pan

Directions

  1. In 3-quart saucepan, make rice as directed on package, omitting butter.
  2. In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes.
  3. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
  4. Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
  5. Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides.
  6. Serve with guacamole, salsa and sour cream.

Nutrition Facts

Calories439kcal
Protein24.37%
Fat27.38%
Carbs48.25%

Properties

Glycemic Index
21.25
Glycemic Load
6.38
Inflammation Score
-8
Nutrition Score
23.434347852417%

Flavonoids

Luteolin
0.11mg
Kaempferol
0.06mg
Quercetin
1.02mg

Nutrients percent of daily need

Calories:438.6kcal
21.93%
Fat:13.32g
20.49%
Saturated Fat:5.65g
35.3%
Carbohydrates:52.82g
17.61%
Net Carbohydrates:45.68g
16.61%
Sugar:4.5g
5%
Cholesterol:57.37mg
19.12%
Sodium:1292.19mg
56.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:26.67g
53.34%
Selenium:39.78µg
56.82%
Vitamin B3:10.19mg
50.94%
Phosphorus:398.57mg
39.86%
Vitamin B1:0.55mg
36.52%
Vitamin C:28.71mg
34.79%
Folate:129.93µg
32.48%
Vitamin B6:0.62mg
31.14%
Manganese:0.58mg
28.95%
Fiber:7.14g
28.56%
Vitamin A:1338.9IU
26.78%
Vitamin B2:0.4mg
23.55%
Calcium:234.49mg
23.45%
Iron:4.07mg
22.62%
Vitamin K:20.16µg
19.2%
Potassium:628.96mg
17.97%
Magnesium:61.51mg
15.38%
Vitamin B5:1.27mg
12.74%
Zinc:1.82mg
12.16%
Copper:0.23mg
11.48%
Vitamin B12:0.38µg
6.3%
Vitamin E:0.93mg
6.21%
Vitamin D:0.16µg
1.09%