Thoughtless Thursday: Chicken and Black Bean Burritos
I apologize for my lengthy absence. I can’t remember if I’ve mentioned it before, but my husband broke his leg, so things have been a bit chaotic at home. He’s doing much better now, so I’m HOPING to get back to a regular posting schedule! In order to make that more of a likelihood, I’m going to stick to simple and just provide the printable recipes here at Pots and Plots rather than listing at Tasty Planner or any of the other assorted sites I’ve tried.
Since I made the delightful discovery that is Sazon, I was determined to try revamping some of my assorted home Mexican recipes. Burritos were first on the list. And yeah, okay I realize these look like soft tacos. We were out of the burrito size tortillas. This was an adaptation of this burrito recipe that I made last year. I replaced the taco seasoning with sazon and added black beans. The results were low fat, low cal, and delicious. I actually made them a day in advance, so they reheat well too.
- 4 boneless, skinless chicken breasts
- 2 cups black beans
- 1 jar of your favorite salsa (I prefer On The Border in Medium)
- 2 packets Sazon from Goya
- tortillas of your choice (I used the 96% fat free ones from Mission)
- Add the salsa and the sazon to the crock. Mix well.
- Add the chicken.
- Cook on high for 2 and a half hours or low for 5.
- Start to shred the chicken using a pair of forks or just a wooden spoon.
- Add the black beans.
- Stir well.
- Continue cooking on high for another hour and a half or low for three hours.
- Serve in tortillas with your choice of garnishes (cheddar or monterey jack cheeses, guacamole, salsa, sour cream).