Chicken Black Bean Burritos

My soon-to-be-15-year-old daughter Hannah inspired this recipe. Lately, she’s been interested in cooking and finding healthy recipes. Last week she made a version of these burritos with steak that were delicious! I decided to make my own recipe using the one she found as a reference. I must say the end result turned out pretty darn good! Thanks for the inspiration Hannah! Mama’s proud of you and loves you sooo much!!!

Cutting up the chicken to cook.

Cutting up the chicken.

Cooking the chicken pieces.

Cooking those chicken pieces.

Assembling my ingredients so I can fill my tortillas...

Assembling my ingredients so I can fill my tortillas…

After adding the filling ingredients, I fold one side of the tortilla over the other and flip it over so it'll stay together.

After adding the filling ingredients, I fold one side of the tortilla over the other and flip it over so it’ll stay together.

Got my assembly line going...almost done...

Got my assembly line going…almost done…

And, tah-dahhh...the yummy finished product!

And, tah-dahhh…the yummy finished product!

Chicken Black Bean Tortillas

3 Boneless, Skinless Chicken Breasts

2 Tbls Olive Oil

4 Whole Wheat Flour Tortillas

1 Cup Frozen Corn, thawed

1 Cup Black Beans

1 Cup Colby Jack (or Mexican) Shredded Cheese

2 Tbls BBQ Sauce (your choice, but I used Kraft Original)

Granulated Garlic (just a tad to sprinkle)

Salt & Pepper to taste

1. Preheat the oven to 400° F. Line a large cookie sheet with foil and spray lightly with cooking spray.

2. Put oil in skillet and cook chicken pieces til no longer pink. Transfer to a plate.

3. Lay the tortillas on the prepared pan and assemble them by dividing the corn, beans, cheese and BBQ sauce between them. Sprinkle each with a little garlic and salt and pepper to taste. Fold one side over the other and turn the burrito over so it’ll stay closed.

4. Bake for 12-15 minutes or til heated through and light brown on top. If you’d rather have a less crispy tortilla shell, cover the burritos with foil before baking.

5. Serve with shredded lettuce.

**Recipe and photos by Renee’s Gourmets**

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