[recipe title=”Chicken and Bean Burritos” servings=”4″ time=”20 mins” difficulty=”Easy”]

Serving Size: 1 burrito

Ingredients:

• 8 oz. boneless, skinless chicken breast, chopped
• ¼ cup cilantro, chopped
• 4 (10″) fat free flour tortillas
• 2 cloves garlic, chopped
• 3 tbsp. green chiles, diced (you may use canned)
• ¼ cup green onion, chopped
• 1 fresh jalapeno chile, seeded and finely chopped
• 1 tbsp. NutriFit Calypso Salt Free Spice Blend
• 1 tsp. olive oil
• 1 cup onion, chopped
• 5 fresh plum tomatoes, seeded and chopped
• 1 ¾ cup reduced sodium pinto beans, boiled without salt or fat

Directions:

Note- For each tablespoon of the Calypso Spice Blend, you may substitute:1 1/2 tsp. ground chilies, 3/4 tsp. ground cumin, 1/2 tsp. black pepper and 1/4 tsp. garlic powder.

1. Preheat the oven to 350°F. Stack the tortillas and wrap tightly in foil. Place in oven for 10 minutes.
2. Heat the oil in a large, high sided skillet and fry the onions for 2 minutes.
3. Toss the chicken with the Calypso Blend, and fry until the chicken turns white, about 3 to 4 minutes.
4. Stir in the pinto beans, slightly mashing with a spoon.
5. Add the chicken stock and jalapeño chile. Stir to mix.
6. Divide the chicken and bean mixture among the tortillas. Fold the edges and turn over on a baking sheet so that all the folds are underneath.
7. Heat in a microwave oven for 1 minute, or until they are warmed through.

Combine the tomatoes, cilantro and green onions to create the salsa. Serve with the burritos [/recipe]

By Jackie Keller
From: Jackie Keller, Founder – NutriFit, LLC