Chicken and Bean Burrito Verde
Chicken and Bean Burrito Verde is a main course that serves 4. For $1.45 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 379 calories, 22g of protein, and 18g of fat. It is a rather inexpensive recipe for fans of Mexican food. 26 people were impressed by this recipe. If you have jalapeno, tomatillo salsa, romaine lettuce, and a few other ingredients on hand, you can make it. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 35 minutes. With a spoonacular score of 80%, this dish is pretty good. Users who liked this recipe also liked Tortillan Omelet Burrito with Pulled Chicken and Salsa Verde, Chicken and Black Bean Burrito Bowl, and Chicken-and-Three-Bean Chili Verde.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 5 minutes
Ingredients:
1/2 ripe avocado, thinly sliced
Freshly ground black pepper
1 15-ounce can of low-sodium white beans, rinsed and drained
2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
4 whole wheat flour tortillas (about 9 inches in diameter)
1/3 cup fresh cilantro leaves
2 cloves of garlic, minced
1/2 teaspoon ground cumin
1 jalapeno finely diced
2 teaspoons fresh lime juice
1/2 cup low-fat Greek-style yogurt
1/2 cup low-sodium chicken broth
4 teaspoons olive oil
1 small onion, diced
2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
1/2 cup tomatillo salsa
Equipment:
frying pan
food processor
bowl
paper towels
microwave
Cooking instruction summary:
Watch how to make this recipe. Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth. Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat. Wrap the tortillas in paper towel and heat in the microwave for 30 seconds. To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas. Serve with the salsa and yogurt alongside. Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc
Step by step:
1. Watch how to make this recipe.
2. Heat 2 teaspoons of the oil in a medium skillet.
3. Add the onion and cook until translucent, about 3 minutes.
4. Add the garlic and cumin and cook for 30 seconds more.
5. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes.
6. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
7. Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.
8. Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
9. To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.
10. Serve with the salsa and yogurt alongside.
11. Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K
12. Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc
Nutrition Information:
covered percent of daily need
