Grilled Black Bean Burritos With Chicken Or Not And Creamy Cilantro Jalapeno Sauce Recipes

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GRILLED BLACK BEAN BURRITOS WITH CHICKEN (OR NOT) AND CREAMY CILANTRO-JALAPENO SAUCE



Grilled Black Bean Burritos with Chicken (or Not) and Creamy Cilantro-Jalapeno Sauce image

These panini-press-grilled burritos boast a slightly crispy exterior with a melty-hot inside featuring black beans, corn, rice, optional chicken, and Creamy Cilantro-Jalapeno sauce.

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 26

Creamy Cilantro-Jalapeno Sauce
1 cup light sour cream
1 cup loosely-packed fresh cilantro leaves
2 tablespoons diced pickled jalapeno peppers
2 teaspoons chopped yellow onion
2 teaspoons Dijon mustard
2 teaspoons lime zest
Grilled Black Bean Burritos
1/2 cup can black beans (drained and rinsed)
1/2 cup whole-kernel corn
1/2 cup cooked white rice
1/2 cup shredded cheddar or Monterey Jack cheese (or a combo of both)
1/4 cup Creamy Cilantro-Jalapeno Sauce
Salt and pepper to taste
Four 8-inch flour tortillas
Grilled Black Bean & Chicken Burritos
3/4 cup diced cooked chicken
1/4 cup can black beans (drained and rinsed)
1/4 cup whole-kernel corn
1/4 cup cooked white rice
1/2 cup shredded cheddar or Monterey Jack cheese (or a combo of both)
1/4 cup Creamy Cilantro-Jalapeno Sauce
Salt and pepper to taste
Four 8-inch flour tortillas
Equipment
panini press

Steps:

  • Make the Creamy Cilantro-Jalapeno Sauce. Place all ingredients in a blender or food processor and blend until pureed. Cover and chill for at least 30 minutes, or up to two days.
  • In a medium bowl, add the chicken (if using), beans, corn, rice, cheese, and cilantro-jalapeno sauce. Gently stir with a fork. Season to taste with salt and pepper.
  • Lay out flour tortillas and divide mixture between them. Place the mixture on on the bottom half of the tortilla, fold the sides in, then roll up the tortilla.
  • Grill on the panini press per your press's instructions (I cook two at a time and it takes about four minutes per batch).
  • Serve drizzled with additional Creamy Cilantro-Jalapeno sauce, salsa, avocado, and any other condiments you desire.

CHICKEN AND BLACK BEAN BURRITOS



Chicken and Black Bean Burritos image

For days when there are not enough hours in the day. These burritos make a great last minute supper. You can also pack and freeze them all in one big dish or wrap them up seperately for individual portions for during the week. Great for a mexican style dinner!

Provided by Purdy Good Cook

Categories     Black Beans

Time 45m

Yield 8 8, 8 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 onion (Chopped)
2 garlic cloves (Minced)
1/4 teaspoon salt
1/4 teaspoon pepper
4 chicken breasts (cubed)
1 jalapeno pepper (Seeded and minced)
1 sweet red pepper (Chopped)
19 ounces black beans (Drained and rinsed)
1 cup salsa
8 large whole wheat tortillas
2 1/2 cups cheddar cheese (Shredded)
1/2 cup sour cream

Steps:

  • In skillet, heat oil over medium-high heat; fry onion, garlic, salt, and pepper until softened, about 3 minute.
  • Add chicken, jalapeno, red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside, about 10 minute
  • Let cool.
  • Spoon about 3/4 cup of the filling down centre of each tortilla; sprinkle each with 1/4 cup of the cheese. Fold in bottom edge, then sides; roll up.
  • Place, seam down, in greased 13x9 inch glass backing dish, sprinkle remaining cheese over top.
  • Back in 400 degree oven until golden and hot, and cheese is melted, about 15 minute
  • Serve with sour cream.
  • If baking from frozen, loosely cover dish with foil, and bake in a 400 degree oven until golden and hot, about 25-30 minute.
  • Enjoy.

CHICKEN AND BLACK BEAN BURRITOS



Chicken and Black Bean Burritos image

Whip up a fiesta for dinner in just 30 minutes! Jazzed-up chicken creates the tasty filling for an easy-to-wrap burrito.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 12

1 box (7.6 oz) Old El Paso™ Spanish rice
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
2/3 cup water
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 medium red bell pepper, chopped (1 cup)
1/3 cup sliced green onions (about 5 medium)
1/2 cup chopped fresh cilantro
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1 1/2 cups shredded Cheddar cheese, taco-seasoned cheese blend or Mexican cheese blend (6 oz)
Guacamole, Old El Paso™ Thick 'n Chunky salsa and sour cream, if desired

Steps:

  • In 3-quart saucepan, make rice as directed on package, omitting butter.
  • In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
  • Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
  • Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.

Nutrition Facts : Calories 460, Carbohydrate 53 g, Cholesterol 55 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Burrito, Sodium 1270 mg, Sugar 3 g, TransFat 1 g

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