Kid-Friendly
Chicken, Rice, and Black Bean Chimichangas
Avocado and Tomato Salad
Ingredients
- 1½ cups long-grain rice
- 1 Tbsp olive oil
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 1½ Tbsp tomato paste
- 1 (15-oz) can black beans, drained and rinsed
- ¼ cup chopped fresh cilantro
- 1 (12-oz) pkg burrito-size flour tortillas
- 2½ cups reserved chicken (from Mexican Chicken Lettuce Wraps recipe)
- 1 (8-oz) block pepper-Jack cheese, shredded
- 1 (10-oz) pkg shredded lettuce
- 1 cup fresh salsa
Instructions
- Preheat oven to 400°F; coat a rimmed baking sheet with cooking spray.
- Cook rice according to package directions.
- Heat oil in a skillet over medium-high heat. Add onion and garlic; cook 4 minutes, stirring often. Stir in tomato paste; cook 2 minutes.
- Remove from heat; stir in hot cooked rice, beans, and cilantro. Season to taste with salt and pepper.
- Spoon about ¾ cup rice mixture in center of each tortilla; top with chicken and cheese. Fold sides of tortillas over filling, then roll up, burrito style. Place, seam sides down, on prepared baking sheet; lightly coat with cooking spray.
- Bake 20 minutes or until browned and crisp. Top with lettuce and salsa.
Side Dish Ingredients
- 2 tomatoes, seeded and diced
- 2 avocados, diced
- ½ small red onion, thinly sliced
- 2 Tbsp olive oil
- 1½ Tbsp fresh lime juice
Side Dish Instructions
- Combine all ingredients and salt and pepper to taste in a bowl. Let stand 5 minutes before serving.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
