Speedy Chicken and Black Bean Burritos

Speedy Chicken and Black Bean Burritos

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    33 m
  • Ready In

    48 m
Recipe by  Reynolds®

“Chunks of spicy chicken are roasted with rice, black beans, and zesty tomatoes for a quick and hearty Mexican-inspired dinner.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour and Mexican seasoning to bag; squeeze bag to blend seasonings.
  2. Add chicken, black beans, tomatoes, and rice to oven bag. Gently squeeze bag to blend ingredients. Arrange ingredients in even layer. Fold down bag opening two times to hold bag open.
  3. Microwave chicken broth in microwave-safe bowl or measuring cup for about 2 minutes until it is very hot. Carefully pour broth over other ingredients in bag. Carefully unfold bag opening.
  4. Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  5. Bake 30 to 35 minutes or until chicken reaches 170 degrees F. on thermometer and rice is done. Remove from oven. Let stand 5 minutes. Carefully cut bag open.
  6. Spoon chicken and rice mixture onto heated tortillas. Add toppers, if desired. Turn tortilla ends in and roll around filling to eat.

Share It

Reviews (3)

Rate This Recipe
mydadsbald
8

mydadsbald

We loved this recipe! I substituted regular petite diced tomatoes and added fresh cilantro and lime juice. I also added a can of corn. It was DELISH!

TMPNorth
3

TMPNorth

delicious wrapped in a tortilla or just eaten as a casserole!

hotbuttoncook
0

hotbuttoncook

This is so easy to make and excellent to eat! I also used fresh cilantro, but really didn't change the recipe at all, my husband loved it and so did my two picky little ones, who even wanted leftovers of it the next day, which never happens.

More Reviews

Similar Recipes

Black Bean and Artichoke Burritos
(73)

Black Bean and Artichoke Burritos

Rosemary Smashed Potatoes
(14)

Rosemary Smashed Potatoes

Black Bean and Rice Burritos
(9)

Black Bean and Rice Burritos

Spicy Shrimp with Bang Bang Sauce
(6)

Spicy Shrimp with Bang Bang Sauce

Roasted Brussels Sprouts with Blue Cheese and Bacon
(7)

Roasted Brussels Sprouts with Blue Cheese and Bacon

Meatball and Mushroom Stroganoff with Dill Sauce and Noodles
(6)

Meatball and Mushroom Stroganoff with Dill Sauce and Noodles

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 442 cal
  • 22%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 59.8 g
  • 19%
  • Protein
  • 28.2 g
  • 56%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 1163 mg
  • 47%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Rosemary Smashed Potatoes

>

next recipe:

Greek Chicken with Tomatoes, Artichokes and Feta