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Speedy Chicken & Black Bean Burritos

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By Betty Crocker Kitchens
Updated Dec 11, 2012
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Shake up your Mexican night with a restaurant-quality burrito filled with chicken, black beans and rice. Recipe courtesy of Reynolds.

Speedy Chicken & Black Bean Burritos

  • Prep Time 15 min
  • Total 33 min
  • Servings 6
  • Ingredients 15
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Ingredients

  • 1 Reynolds® Oven Bag, Large Size
  • 1 tablespoon flour
  • 2 teaspoons Mexican seasoning
  • 1 to 1 1/2 lbs. chicken tenders, cut into 1-inch strips
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (10 oz.) diced tomatoes with lime juice and cilantro
  • 1/2 cup parboiled long grain rice
  • 1 1/4 cups chicken broth
  • 6 (10-inch) burrito size flour tortillas, heated according to package directions

Toppers

  • Shredded lettuce
  • Shredded cheddar cheese
  • Guacamole Dip
  • Sour cream
  • Salsa
  • Lime wedges

Instructions

  • Step 
    1
    Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour and Mexican seasoning to bag; squeeze bag to blend seasonings.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  • Step 
    5
    Bake 30 to 35 minutes or until chicken reads 170°F on a meat thermometer and rice is done. Let stand 5 minutes. Carefully cut bag open.
  • Step 
    6
    Spoon chicken and rice mixture onto heated tortillas. Add toppers, if desired. Turn tortilla ends in and roll around filling to eat.

Nutrition

Nutrition Facts are not available for this recipe

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