Michelle's Chicken Bean Burrito Recipe
Servings: 12
Ingredients
- 1 pound bag pinto beans
- 2 ham hocks
- Garlic to taste
- 1 med. minced onion
- Flour tortillas
- 1 c. grated cheese
- Lowfat sour cream
- Black olives
- 4 chicken breasts, boned & cut
- Salsa
- 1 can enchilada sauce
Directions
- Soak beans overnight in 6 c. water. Add in ham hocks, onion and garlic; cook over low heat to desired consistency.
- In a large pot bring 6 c. water to boil, add in chicken. Bring back to boil and remove from heat; let chill. Set in water 1-1 1/2 hrs. Remove meat from bone and set aside.
- When beans are done to desired consistency fill tortillas with bean and chicken combo. Add in a dash of salsa and roll. Place in greased baking dish. Cover with enchilada sauce and grated cheese. Place in preheated 350 degree oven approximately 45 min. Remove and garnish with lowfat sour cream and olives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 12 servings | |
| Calories 284 | |
| Calories from Fat 85 | 30% |
| Total Fat 9.54g | 12% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.06g | |
| Cholesterol 41mg | 14% |
| Sodium 428mg | 18% |
| Potassium 652mg | 19% |
| Total Carbs 27.75g | 7% |
| Dietary Fiber 6.6g | 22% |
| Sugars 3.71g | 2% |
| Protein 21.24g | 34% |
