Shop Ingredients 
Chicken & Black Bean Burritos
Prep: 40 minutes
Bake: 15 minutes • Serves: 8
1 tablespoon PICS olive oil
1 can (4 ounces) PICS diced mild green chiles
1 medium red onion, halved and chopped
1 red bell pepper, chopped
1 can (15.5 ounces) PICS classic seasoned black beans
3-1/2 cups shredded Batch Slow Cooker Chicken (see recipe)
1/4 cup fresh lime juice
2 teaspoons PICS ground cumin
1 cup PICS shredded Mexican cheese blend
1/4 cup packed fresh cilantro sprigs plus additional for garnish (optional)
8 PICS 8″ whole wheat taco tortillas
1 cup PICS medium salsa
1.Preheat oven to 350°; spray rimmed baking pan with cooking spray. In large saucepot, heat oil over medium-high heat. Add chiles, onion and pepper; cook 7 minutes or until vegetables are tender-crisp, stirring occasionally. Reduce heat to medium. Stir in beans with their liquid, chicken, lime juice and cumin; cook 8 minutes or until heated through, stirring occasionally. Remove saucepot from heat; fold in cheese and cilantro. Makes about 8 cups.
2.Spoon about 1 cup chicken mixture down center of each tortilla; fold sides over filling and roll up. Place burritos, seam side down, in prepared pan; bake 15 minutes or until tops of burritos are lightly browned. Makes 8 burritos.
3.Serve burritos topped with salsa garnished with cilantro sprigs, if desired.
Approximate nutritional values per serving (1 burrito):
378 Calories, 15g Fat (6g Saturated), 70mg Cholesterol, 736mg Sodium,
34g Carbohydrates, 5g Fiber, 5g Sugars, 1g Added Sugars, 29g Protein