Classic Favorite
Chicken and Black Bean Burrito Bake
Ingredients
- ½ (16-oz) pkg corn tortillas
- ½ (6-oz) pkg baby spinach
- 1 cup canned black beans, drained and rinsed
- ¼ cup low-sodium chicken broth
- ⅛ tsp salt
- ⅛ tsp pepper
- ⅛ tsp ground chipotle chile pepper
- Reserved cooked chicken (from Slow-Cooked Chicken Provencal recipe), finely chopped
- 1 Tbsp chopped fresh cilantro (or use parsley)
- 1½ tsp lime juice
- 1 cup salsa verde
- ½ 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 9-inch baking dish. Pour salsa over burritos. Sprinkle with cheese.
- Bake 25 minutes or until browned and bubbly.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
566
|
566
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 44 | 44 |
| Carb (g) | 56 | 56 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 1284 | 1284 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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