Barbecued Chicken and Black Bean Burritos
1 tablespoon olive oil
1 lbs. boneless skinless chicken breast, cut into bite-size pieces
½ cup chopped onion
3 garlic cloves, minced
⅓ cup bottled barbecue sauce
15 ounces canned black beans, drained
½ cup shredded low-fat cheddar cheese
4 MexAmerica Flour Tortillas – 8″
¼ cup low-fat sour cream
Heat oil in a large skillet over medium heat. Add chicken, onion, and garlic; cook approximately 6 minutes or until chicken is done, stirring constantly.
Stir in barbecue sauce and beans. Sprinkle with cheese; cook 5 minutes or until thoroughly heated.
Warm tortillas in microwave for 50 seconds. Spoon about 1/2 cup chicken mixture down center of each tortilla; top each with one tablespoon sour cream, and roll up.
These were a bit messy with juices – I scooped mine out with a slotted spoon before putting in tortillas. Original recipe calls for 10 inch tortillas, mine were a bit small at 8 inches.
Would be good skipping the tortillas and serving over rice!
Source: adapted from Cooking Light (4 servings)