Speedy Chicken and Black Bean Burritos

Speedy Chicken and Black Bean Burritos

3

"Chunks of spicy chicken are roasted with rice, black beans, and zesty tomatoes for a quick and hearty Mexican-inspired dinner."
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Ingredients

48 m servings 442 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 59.8g
  • 19%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1163 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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

Footnotes

  • REYNOLDS(R) OVEN BAGS TIPS:
  • We tested with Ro Tel® Diced Tomatoes with Lime Juice & Cilantro, and Old El Paso® Flour Tortillas.
  • Add salt to taste if not included in your Mexican seasoning.
  • To make your own Mexican seasoning, combine 1 teaspoon seasoned salt, 1/2 teaspoon ground cumin and 1/2 teaspoon chili powder.

Reviews

3

We loved this recipe! I substituted regular petite diced tomatoes and added fresh cilantro and lime juice. I also added a can of corn. It was DELISH!

delicious wrapped in a tortilla or just eaten as a casserole!

This is so easy to make and excellent to eat! I also used fresh cilantro, but really didn't change the recipe at all, my husband loved it and so did my two picky little ones, who even wanted le...