Chicken And Vegetable Burritos

Chicken And Vegetable Burritos
Servings: 8 Prep 20 mins Cook About 30 mins

Ingredients

  • 1 medium-size onion, chopped
  • 1 medium-size carrot, cut in half lengthwise, then cut crosswise into thin half-moons
  • 1 large sweet green pepper, cored, seeded and cut into 1/4-inch dice
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 1 can (14.5 ounces) stewed tomatoes
  • 1 medium-size zucchini, cut in half lengthwise, then cut crosswise into thin half moons
  • 1 cup chicken broth
  • 1 package (1.5 ounces) taco seasoning mix
  • 1/2 teaspoon salt
  • 1 pound ground chicken
  • 1 cup instant white rice
  • 1 package (20 ounces) burrito-size flour tortillas (8 tortillas)
  • 1 package (8 ounces) shredded taco cheese mix
  • Salsa Beans (recipe follows)

Make It

1. Stir together onion, carrot, green pepper and oil in microwave-safe 13 x 9 x 2-inch baking dish to coat vegetables. Microwave, uncovered, on high power for 4 minutes.

2. Add garlic, tomatoes, zucchini, chicken broth, taco seasoning and salt. Microwave, uncovered, on high power for 3 minutes.

3. Add chicken; stir to evenly distribute. Cover with microwave-safe plastic wrap, venting slightly at one corner. Microwave on high power for 5 minutes.

4. Rotate dish. Uncover; stir. Recover, venting. Microwave on high power for 5 minutes.

5. Uncover. Stir in rice. Cover with plastic wrap. Let stand 5 minutes.

6. Spoon about 3/4 cup filling onto center of each tortilla. Fold up each side of tortilla as if wrapping a package. Place, seamside down, in microwave-safe 13 x 9 x 2-inch baking dish. Brush about 1 tablespoon of water over top of burritos. Sprinkle evenly with taco cheese. Cover with microwave-safe plastic wrap, venting at one corner. Microwave on high 5 minutes, until heated through. Serve warm with Salsa Beans.

Salsa Beans

Ingredients

  • 1 15 ounce can kidney beans, drained and rinsed
  • 1 15 1/2 ounce can pinto beans, drained and rinsed
  • 3/4 cup bottle salsa
  • 1/4 teaspoon salt

Make It

1. Combine kidney beans, pinto beans, salsa and salt in microwave-safe medium-size bowl. Cover with plastic wrap, vented; microwave on high for 2 minutes, until heated through.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 548, Fat, total (g): 22, chol. (mg): 94, sat. fat (g): 10, carb. (g): 62, fiber (g): 5, pro. (g): 25, sodium (mg): 1501, Percent Daily Values are based on a 2,000 calorie diet.