Chicken and Black Bean Burrito with Garden Salsa

Name: Chicken and Black Bean Burrito with Garden Salsa
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 1½ tablespoons olive oil 4 large garlic cloves; minced 2 cups chopped green bell pepper* 1 cup (½-inch) pieces zucchini* 1 cup (½-inch) pieces yellow summer squash* 1 cup diced red onion* 2 teaspoons ground cumin Salt and ground black pepper to taste 1 (15.5-ounce) can black beans; rinsed and drained 4 ounces Cabot Sharp Cheddar; Cabot Monterey Jack or Cabot Mozzarella Shredded cheeses; grated (about 1 cup) 4 (9- or 10-inch) flour tortillas (burrito-size) 1 cup shredded roasted chicken ¼ cup chopped fresh cilantro *Vegetables above can be substituted with 5 cups frozen vegetables

– Makes 4 servings –

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Chicken and Black Bean Burrito with Garden Salsa

This chicken black bean burrito recipe is what you want to make whenever you’re craving a meal that’s healthy without sacrificing any flavor. These burritos are perfect for lunch or dinner and have enough goodness in them to satisfy your hunger. Depending on how thick you roll your burritos, you could end up with 6-8 servings, making it great for a family meal with leftovers.

To save some time and turn this dish into a no-brainer for busy weeknights, grill up some chicken in advance, or substitute with some rotisserie chicken meat pulled off the bone. Check the instructions below to find out how to make burritos and then share the recipe with family and friends on Facebook, Pinterest, Twitter or Instagram – and tag us @cabotcheese when posting on Instagram.

Prep Time Notes: Both the salsa and the grilled chicken can be made ahead to save some time.

Combine garden tomatoes, plum tomatoes, red onion, bell pepper, cilantro and lemon juice in a large bowl. Cover and refrigerate until ready to serve.

Preheat grill to medium-high and brush the cooking grate with oil. Season chicken breast halves with salt and pepper to taste on both sides. Grill for about 8-10 minutes on each side, until a meat thermometer reaches an internal temperature of 165°F. Remove the chicken to a plate to rest for 10 minutes before slicing into ½-inch wide strips.

Preheat oven to 350ºF. Lightly oil a 9×13-inch baking dish. Arrange chicken strips to cover the bottom of the baking dish. Spoon the black beans evenly on top of the chicken strips, followed by the cheese (any combo of grated Cabot Sharp Cheddar, Cabot Monterey Jack or Cabot Mozzarella Shredded cheeses),sprinkled evenly overall.

Bake for 15 to 20 minutes or until warmed through and the cheese is melted.

Place a tortilla on each plate and spoon some of the mixture from the baking dish into the center of the tortilla. Roll the bottom of the tortilla up and over the mixture, tucking in the sides of the tortilla as you roll-up. Top each tortilla with lettuce and the reserved salsa, garnishing with avocado and kiwi, and serve Cabot Sour Cream on the side.

For another healthy, flavorful recipe, try our Turkey-Black Olive Chili in Tortilla Cups next! Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this burrito recipe. If you have a chance, please rate and review it!

Ingredients

1½ tablespoons olive oil
4 large garlic cloves, minced
2 cups chopped green bell pepper*
1 cup (½-inch) pieces zucchini*
1 cup (½-inch) pieces yellow summer squash*
1 cup diced red onion*
2 teaspoons ground cumin
Salt and ground black pepper to taste
1 (15.5-ounce) can black beans, rinsed and drained
4 ounces Cabot Sharp Cheddar, Cabot Monterey Jack or Cabot Mozzarella Shredded cheeses, grated (about 1 cup)
4 (9- or 10-inch) flour tortillas (burrito-size)
1 cup shredded roasted chicken
¼ cup chopped fresh cilantro

*Vegetables above can be substituted with 5 cups frozen vegetables

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Directions

PREHEAT oven to 350°F.

HEAT oil in large heavy skillet over medium-high heat. Add garlic and stir until fragrant and lightly colored, about 30 seconds. Add pepper, zucchini, yellow squash and onion and cook, stirring, until crisp-tender, about 8 minutes.

SPRINKLE with cumin and continue stirring until vegetables are tender but not soggy, about 2 minutes longer. Season generously with salt and pepper and set aside.

PLACE beans in large bowl; mash into coarse puree with fork. Stir in cheese and reserved vegetables.

PLACE tortillas on work surface. Spoon one fourth of vegetable filling down center of each, then top with one fourth of chicken and sprinkle with one fourth of cilantro.

FOLD tortillas up around filling. Arrange seam-side-down on baking sheet. Cover loosely with piece of foil.

BAKE for 10 minutes, or until filling is just heated through. To serve, cut each burrito into two or three sections.