Chicken and Black Bean Burritos are definitely on my Family Favourites list. Any leftovers are claimed and hidden in the back of the fridge (leftovers turned into the next days lunch, are hot commodities in this house). It’s also one of my go to make ahead meals. 
- 1 tbsp extra virgin olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- ¼ tsp each salt and pepper
- 4 boneless skinless chicken breasts
- 1 red pepper, chopped
- 1 can of black beans, drained and rinsed
- 1 cup salsa
- 8 large whole wheat tortillas
- 2½ cups shredded marble cheddar cheese
- ½ cup light sour cream
- In skillet, heat oil over medium-high heat
- Fry onion, garlic, salt and pepper until softened, about 3 minutes
- Add chicken, red pepper, beans and salsa , cook stirring until chicken is no longer pink inside, about 10 minutes
- Let cool
- Spoon ¾ cup of the filling down the centre of each tortilla
- Sprinkle each with ¼ cup of the cheese
- Fold in bottom edge, then sides, roll up
- Place seam side down in greased 13x9 in glass baking dish
- Sprinkle remaining cheese over top
- Bake in 400F oven until golden and hot and cheese is melted, about 15 min
- Serve with sour cream
- *To Freeze: After sprinkling with remaining cheese let unbaked burritos cool for 30 minutes
- Refrigerate until cold
- Cover and wrap in tin foil
- Bake from frozen, loosely covered in foil at 400F for about 25 minutes
This dish can be taken out of the freezer and put straight in the oven and ready in about 30 minutes. Having a dish of this on “stand-by” is a great feeling and a real life saver. Salsa and black beans are pantry staples for me, so grabbing chicken breasts and tortillas when they are on sale are a quick solution to a busy weeknight.
Another option is to prepare the Chicken and Black Bean Salsa and put some on nacho chips, topped with cheese. Serve with a dollop of sour cream on the side.
This recipe was inspired by Canadian Living.
I’ve linked up to Buns in my Oven where you will find lots of recipe ideas.
Also linked to Inspire Me Wednesday 
