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Chicken & Black Bean Burritos

Active Time: 30 minutes • Total Time: 45 minutes • Serves: 6

1 teaspoon Schnucks olive oil
1/2 large red onion, diced (about 3/4 cup)
1/2 red bell pepper, diced (about 1 cup)
1 Schnucks herb, classic or BBQ whole roasted chicken, skin removed and meat shredded
1 can (15 ounces) Schnucks black beans, rinsed and drained
1 can (4 ounces) Schnucks diced mild green chiles
3 tablespoons fresh lime juice (from 2 limes)
2 teaspoons ground cumin
1 cup Schnucks shredded sharp Cheddar cheese
1/4 cup chopped fresh cilantro leaves
Schnucks nonstick cooking spray
6 large flour tortillas or multi-grain wraps
3/4 cup Schnucks refrigerated pico de gallo (optional)

1. Preheat oven to 350°F. In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and bell pepper and cook 4 to 5 minutes or until vegetables are almost tender, stirring occasionally. Reduce heat to medium. Stir in chicken, beans, undrained chiles, lime juice and cumin and cook 6 to 8 minutes or until heated through, stirring occasionally. Remove skillet from heat; fold in cheese and cilantro. Makes about 6 cups.

2. Spray large rimmed baking pan with nonstick cooking spray. Spread about 1 cup chicken mixture down center of each tortilla; fold sides over filling. Place burritos, seam side down, in prepared pan. Spray burritos lightly with nonstick cooking spray. Bake 15 to 18 minutes or until tortilla is lightly toasted. Cut burritos in half; serve with pico de gallo, if desired.

Each serving: about 401 calories, 14 g total fat (6 g saturated), 64 mg cholesterol, 810 mg sodium, 42 g carbohydrate, 6 g fiber, 27 g protein