I was thrilled with how quick the burrito recipe was - I'll definitely be making it often. The lettuce leaf gave it a nice crunch and the bbq sauce was delicious.  And these refried beans got a real makeover in this recipe; they are usually made with lard when you buy them in the cans.
Source: Eatingwell.com

  • 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
  • 1/2 cup prepared barbecue sauce
  • 1 cup canned black beans, rinsed
  • 1/2 cup frozen corn, thawed, or canned corn, drained
  • 1/4 cup reduced-fat sour cream
  • 4 leaves romaine lettuce
  • 4 10-inch whole-wheat tortillas
  • 2 limes, cut in wedges

  1. Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
  2. Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.
Source: America's Test Kitchen

  • 3 cans of dark red kidney beans, rinsed
  • 1 cup of water
  • 1 tablespoon of oil
  • 1 onion, minced
  • 1 jalapeno, minced
  • 2 garlic cloves, minced
  • 1 teaspoon of cumin
  • 1/4 cup of cilantro

1. In a food processor, puree the beans with water until smooth. Set aside
2. Heat oil in a large skillet over medium heat.  Add the onion and jalapeno and cook for 5-8 minutes until tender and fragrant.
3. Add the garlic and cumin to the skillet for thirty seconds.
4. Add the beans to the skillet and stir.  Simmer over medium-low heat until the beans have thickened, about 8 minutes.
5. Remove from heat and add the cilantro.  Season with salt.

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