Chicken and Black Bean Stuffed Burritos
A healthy quick weeknight meal. I buy a roasted chicken from the grocery store and make this with the leftovers.
A healthy quick weeknight meal. I buy a roasted chicken from the grocery store and make this with the leftovers.
- Carbohydrate 29.48353 g
- Cholesterol 79.645 mg
- Fat 9.130815625 g
- Fiber 5.49104365712777 g
- Protein 36.85626125 g
- Saturated Fat 4.170934125 g
- Serving Size 1 1 Serving (259g)
- Sodium 551.2815625 mg
- Sugar 23.9924863428722 g
- Trans Fat 0.816822000000001 g
- Calories 351 calories
Step-by-step
- Bring first 6 ingredients to a boil in a saucepan.
- Stir in shredded chicken and green onions.
- Combine beans and salsa.
- Spoon 1/4 cup bean mixter and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese.
- Roll up.
- Heat a large skillet over medium-high heat.
- Coat pan with cooking spray.
- Add 2 burritos.
- Place a cast-iron or other heavy skillet on top and cook for 3 minutes on each side.
- Repeat with remaining 2 burritos.
The ingredient list fails to mention moisture management, which remains the single greatest hazard when rolling filled tortillas. Water, lime juice, and salsa combine in the saucepan to create a simmering braising liquid for the shredded chicken breast. If this liquid fails to reduce completely before assembly, the excess moisture permeates the flour tortillas within minutes, dissolving the structural integrity required for rolling. Simmer the mixture until the pan shows no standing liquid, allowing the spices and water to fully coat the poultry fibers.
Using leftover roasted chicken alters the moisture profile significantly compared to raw poultry poached at home. Pre-roasted meat contains less internal water, which requires adding an extra tablespoon of salsa during the reduction phase to prevent the filling from drying out entirely under medium heat. When executing the optional crisping step, press a heavy cast-iron skillet firmly onto the burritos over medium-high heat for precisely three minutes per side to achieve uniform browning without burning the exterior cheese.
