Chicken and Black Bean Chimichangas
Cilantro Rice
Ingredients
- 1 (15-oz) can reduced-sodium black beans, drained and rinsed
- 2 cups shredded rotisserie chicken
- 1 cup shredded reduced-fat Cheddar cheese
- 1 (16-oz) jar salsa verde
- ½ cup chopped fresh cilantro
- 1 tsp ground cumin
- ½ tsp pepper
- 6 soft taco-size whole wheat tortillas
- 1 Tbsp vegetable oil
- 6 Tbsp reduced-fat sour cream
- 1 cup grape tomatoes, halved
Instructions
- Combine beans, chicken, cheese, ½ cup salsa verde, cilantro, cumin, and pepper.
- Spoon down center of each tortilla. Fold sides of tortillas over filling; roll up.
- Heat oil in a large skillet over medium-high heat. Cook chimichangas, in batches, 3 to 4 minutes per side or until brown and golden.
- Serve with sour cream, tomatoes, and remaining salsa verde.
Side Dish Ingredients
- 1 cup instant brown rice
- ⅓ cup chopped fresh cilantro
- ½ tsp salt
Side Dish Instructions
- Cook rice according to package directions.
- Combine rice, cilantro, and salt; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
370
|
110
|
480
|
| Fat (g) | 14 | 1 | 15 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 26 | 3 | 29 |
| Carb (g) | 34 | 24 | 58 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 1180 | 190 | 1370 |
Portion Control Meal Plan
This recipe selected from the eMeals Portion Control Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
