Black Bean-Chicken-Salsa Burritos

A rotisserie chicken from the deli eliminates much of the work in making these burritos. All you need to do is shred the chicken and stuff it into flour tortillas, along with seasoned black beans, salsa, tomatoes, cilantro and cheese. Serve additional salsa, sour cream, guacamole and chiles on the side.

1 (15-oz.) can black beans, rinsed, drained
1/2 cup refrigerated salsa
1 teaspoon ground cumin
2 cups shredded deli rotisserie chicken or leftover cooked chicken, skin removed
8 (7- to 8-inch) flour tortillas, warm*
2 cups shredded romaine lettuce
2 tomatoes, diced
1/2 cup thinly sliced halved red onion
1/2 cup cilantro sprigs
1/2 cup shredded Monterey Jack-Colby cheese blend

1. Combine beans, salsa and cumin in medium microwave-safe bowl; microwave 2 to 3 minutes or until hot. Microwave chicken on microwave-safe plate 1 to 2 minutes or until hot.

2. Spoon bean mixture over tortillas; top with chicken and all remaining ingredients. Fold up bottom; roll sides.

TIP *Heat tortillas according to package directions. Or place one at a time directly on gas or electric burner over medium-high heat; heat 3 to 8 seconds, turning with tongs when edges begin to soften and adjusting heat if necessary.

4 (2-burrito) servings

PER SERVING: 535 calories, 15.5 g total fat (5.5 g saturated fat), 36.5 g protein, 61.5 g carbohydrate, 75 mg cholesterol, 1175 mg sodium, 11.5 g fiber

Serve up a side of Grilled Corn and Tomato Salsa with tortilla chips.

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