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Chicken and Black Bean Burritos

Chicken and Black Bean Burritos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.
Summary

Here’s how to make a restaurant-style burrito fresh at home. You could also substitute lean beef or pork for chicken in this recipe.

  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 burrito
Dinner Lunch Quick & Easy High in Fiber Mexican/Southwestern
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 burrito
  • Amount per serving Calories 370

  • Total Fat 14g
    • Saturated Fat 3g
    • Trans Fat 0g
  • Cholesterol 65mg
  • Sodium 500mg
  • Total Carbohydrate 36g
    • Dietary Fiber 19g
    • Total Sugars 4g
  • Protein 37g
  • Potassium 770mg
  • Phosphorus 455mg

Choices/Exchanges: 2 Starch, 1 Nonstarchy vegetable, 4 Lean protein, 1/2 Fat

Dinner Lunch Quick & Easy High in Fiber Mexican/Southwestern
Ingredients

Ingredients

  • avocado (mashed)
    1
  • large low-carb whole wheat tortillas
    4
  • pico de gallo or salsa
    1/2 cup
  • shredded cooked chicken breast
    2 cup
  • black beans (rinsed and drained )
    1 cup
  • reduced-fat shredded cheddar cheese
    6 tbsp
  • shredded lettuce
    1 cup
  • diced tomatoes
    1 cup

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Directions

Directions

  1. Spread 3 Tbsp. mashed avocado on 1 tortilla. Top with 2 Tbsp. pico de gallo, 1/2 cup chicken, 1/4 cup black beans, 1 1/2 Tbsp. cheese, 1/4 cup lettuce and 1/4 cup diced tomatoes.

  2. Fold into burrito. Repeat procedure for remaining 3 burritos.

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