These burritos are loaded with beautifully seasoned chicken from our roasted chicken & veggies, as well as cilantro and your choice of Big Batch White Rice or Big Batch Brown Rice.
- Prep time 15 minutes
- Total time 30 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Position rack in top third of oven; preheat to 400°F. Line baking sheet with parchment paper. In small saucepan, heat 1 tbsp of the oil over medium heat; cook garlic and chili powder, stirring, until fragrant, about 30 seconds. Add beans, 1/4 tsp of the salt and 1/4 cup water; using potato masher, mash until in chunky paste. Cook, stirring, until heated through, about 2 minutes. Set aside.
In large nonstick skillet, heat 1 tbsp of the remaining oil over medium heat; cook green onions for 2 minutes. Add chicken & vegetables from Roasted Chicken & Veggies With Lemon Herb Rice, cumin and remaining 1/2 tsp salt; cook, stirring, until heated through, about 2 minutes.
In bowl, stir together rice from Big Batch White Rice or Big Batch Brown Rice, cilantro, lime juice and remaining 1 tbsp oil until combined. Divide rice mixture among tortillas; top with bean mixture, chicken mixture and cheddar. Fold up bottoms of tortillas; fold in sides and roll up. Place, seam side down, on prepared pan. Bake, flipping halfway through, until golden, about 15 minutes. Cut each burrito in half; serve with Guacamole and Pico de Gallo (if using).
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 721 mg
- Sugars 3 g
- Protein 20 g
- Calories 398
- Total fat 21 g
- Potassium 408 mg
- Cholesterol 52 mg
- Saturated fat 5 g
- Total carbohydrate 35 g
%RDI
- Iron 19
- Folate 28
- Calcium 14
- Vitamin A 35
- Vitamin C 62
