Chicken and Black Bean Burritos

Chicken and Black Bean Burritos

Chicken and Black Bean Burritos

45 minutes

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Details
  • Serving Size:   6
  • Dairy-Free:   True
  • Weight Watchers:   8 Points
Cuisine
  • Mexican
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 6 burrito size tortillas
  • 4 ounces chicken breast halves, filleted to equal thickness
  • 1/4 cup chicken broth
  • 1 1/2 cups prepared black beans
  • 1 tablespoon corn starch
  • 1 teaspoon extra virgin olive oil
  • 1/4 cup fresh cilantro, chopped
  • 6 cloves garlic, minced
  • 1/4 teaspoon fresh ground pepper
  • 1 jalapeno, deseeded and minced
  • juice of 2 limes
  • juice of 1 orange
  • 1/2 teaspoon kosher salt
  • 1 inch medium onion, cut half and sliced
  • 3 fresh red chilies, deseeded and minced (dried and re-hydrated can be used as well)
Instructions

Preheat oven to 350FIn a Dutch oven or oven-safe skillet, heat oil over medium-high heat.

Add chicken and cook 3-4 minutes a side, until chicken is nearly done.

Remove the chicken and set aside.To the same Dutch oven or skillet, add onion, garlic, chilies, jalapeno, cilantro, salt and pepper.

Saute until onion is tender.

Add lime and orange juice and broth.

Place the chicken on top of the mixture, cover and cook until chicken is tender, about 30 minutes.Once the chicken is tender, remove the Dutch oven from the oven and shred the chicken using two forks.

Put the Dutch oven over medium-high heat and mix a slurry of corn starch and water. When the chicken mixture boils, add the slurry and stir continuously until thickened.

Remove from heat.On each tortilla, place 1/6 the chicken mixture and 1/6 the black beans. Top with sour cream, cheese and your favorite pico or salsa.

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