Classic Favorite
Chicken and Black Bean Burrito Bake
Ingredients
- 1 (16-oz) pkg corn tortillas
- 1 (6-oz) pkg baby spinach
- 1 (15-oz) can black beans, drained and rinsed
- ½ cup low-sodium chicken broth
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp ground chipotle chile pepper
- Reserved cooked chicken (from Slow-Cooked Chicken Provencal recipe), finely chopped
- 2 Tbsp chopped fresh cilantro (or use parsley)
- 1 Tbsp lime juice
- 1 (16-oz) jar salsa verde
- 1 cup shredded colby-Jack cheese
Instructions
- Preheat oven to 350°F.
- Heat tortillas according to package directions; keep warm.
- Combine spinach, beans, broth, salt, pepper, and chile pepper in a medium saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.
- Stir in chicken, cilantro, and lime juice.
- Divide mixture among tortillas; roll up, jelly-roll fashion. Place, seam sides down, in an 11- x 7-inch baking dish. Pour salsa over burritos. Sprinkle with cheese.
- Bake 25 minutes or until browned and bubbly.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
579
|
579
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 45 | 45 |
| Carb (g) | 59 | 59 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 1231 | 1231 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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