River Road Burritos With Avocado Salsa

Course : Chicken
Serves: 6
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Ingredients:

1/2 cup olive oil -- divided
1 1/2 cups red onion -- chopped and divided
4 1/2 ounce chopped greem chilies -- divided
2 1/2 teaspoons chili powder -- divided
1 1/4 teaspoons ground cumin
1 1/2 teaspoons salt -- divided
32 ounce black beans -- rinsed and drained
6 tablespoons lime juice -- divided
1 1/2 pounds boneless skinless chicken breast -- cut into 3/4 inch
1 large avocado -- diced
1 large tomato -- seeded and diced
1/2 cup cilantro -- divided
6 tortillas burrito-size flour tortillas
4 cups romaine lettuce -- rinsed, thinly sliced
1 teaspoon salt and pepper to taste
3/4 cup goat cheese -- crumbled
 

Preparation / Directions:

Heat 2 tablespoons oil in a saucepan over medium heat. Add 1 cup onion and saute until tender, about 8 minutes. Add 3 tablespoons chilies, 1 teaspoon chili powder, 1/2 teaspoon cumin and 1 teaspoon salt. Stir in beans and 2 tablespoons lime juice. Cook and stir, mashing beans slightly with a spoon until heated through, about 4 minutes. Remove from heat. Heat 2 tablespoons oil in a large skillet over high heat. Add chicken and cook until almost cooked through, about 3 minutes. Stir in 1 1/2 teaspoons chili powder and 3/4 teaspoon cumin. Cook for 2 more minutes. Remove from heat. To make avocado salsa, combine avocado, tomato, 1/2 cup onion, 3 tablespoons green chilies, 2 tablespoons oil, 1/2 teaspoon salt and 2 tablespoons lime juice. Chop 1/4 cup cilantro leaves and stir in. Set aside. To assemble the burritos, wrap tortillas in foil and bake at 325 until warm, about 5 minutes. Combine lettuce, 1/4 cup whole cilantro leaves, 2 tablespoons oil and 2 tablespoons lime juice. Season with salt and pepper and toss. Place tortillas on a flat surface and spread with 1/2 cup bean mixture. Sprinkle with 2 tablespoons goat cheese*, 2/3 cup lettuce mixture, 1/3 cup chicken, and roll up. Place each burrito seam side down and top with avocado salsa. * I have substituted Monterey jack cheese.

 

Nutritional Information:

958 Calories (kcal); 32g Total Fat; (29% calories from fat); 66g Protein; 106g Carbohydrate; 81mg Cholesterol; 689mg Sodium


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