Mexican

Chicken, Black Bean and Veggie Burritos takes several minutes to prepare.

Chicken, Black Bean and Veggie Burritos takes several minutes to cook.

Chicken, Black Bean and Veggie Burritos makes 8 servings.

The ingredients for Chicken, Black Bean and Veggie Burritos are:

Chicken Tenderloins 1 lb or approx 8 tenders
Smart Balance Light Buttery Spread with Flax Oil, 1 tbsp
1 tsp cumin
1/2 tsp mild chili pepper
Montreal steak seasoning to season chicken before cooking
Black pepper to taste
salt to taste
SW Premium black beans 50%less sodium 1 can
Breakstone Fat Free Sour Cream, 8 tbsp
Peppers, sweet, red, raw, diced, 1 cup
Red Ripe Tomatoes, 2 Italian tomato
Yellow Sweet Corn, Frozen, 1 cup kernels
Cilantro, raw, 2 tbsp
Pace Chunky Salsa - Mild, 8 tbsp
Mission whole wheat tortillas, 8 serving
(I actually used a lower calorie tortilla but the calories reflect this brand)
Kraft 2% Sharp Cheddar Cheese, 8 oz

Here is how you make Chicken, Black Bean and Veggie Burritos:

Melt Smart balance in med high heat pan. Brown seasoned chicken tenders. When done remove and let rest before dicing small. Dice red pepper and onion and soften for 5 min in the same skillet. Add the diced chicken when the veggies are tender. Season with remaining seasonings. Add drained and rinsed beans, salsa, water and simmer at least 10 minutes to evaporate the liquid. Add diced tomatoes, thawed or frozen corn and cilantro. Warm tortillas and put 1 tbs of sour cream in each tortilla and 1/8of the cheese top with approx 3/4 cup or 1/8 of meat and veg. mixture and fold into a burrito.Number of Servings: 8Recipe submitted by SparkPeople user MNM20107.

The nutritional information for Chicken, Black Bean and Veggie Burritos is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 354.6

• Total Fat: 9.8 g
• Cholesterol: 29.8 mg
• Sodium: 965.0 mg
• Total Carbs: 43.6 g
• Dietary Fiber: 6.2 g
• Protein: 24.3 g

Chicken, Black Bean and Veggie Burritos is Mexican cuisine.