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Speedy Chicken & Black Bean Burritos
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Prep Time:
15 minutes
Total Time:
33 minutes
Elevate your Mexican dinner with a gourmet chicken, black bean, and rice burrito.
Ingredients:
  • 1 Reynolds® Oven Bag, Large Size
  • 1 tablespoon flour
  • 2 teaspoons Mexican seasoning
  • 1 to 1 1/2 lbs. chicken tenders, cut into 1-inch strips
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 can (10 oz.) diced tomatoes with lime juice and cilantro
  • 1/2 cup parboiled long grain rice
  • 1 1/4 cups chicken broth
  • 6 (10-inch) burrito size flour tortillas, heated according to package directions
  • Shredded lettuce
  • Shredded cheddar cheese
  • Guacamole Dip
  • Sour cream
  • Salsa
  • Lime wedges
Instructions:
  • Preheat the oven to 400°F. Put a Reynolds® Oven Bag in a 13x9x2-inch pan and add flour and Mexican seasoning to the bag. Gently squeeze the bag to mix the seasonings evenly.
  • Combine the chicken, black beans, tomatoes, and rice in the oven bag. Gently mix by squeezing the bag. Spread the ingredients evenly and fold down the bag opening twice to keep it in place.
  • Heat chicken broth in a microwave-safe bowl or measuring cup for approximately 2 minutes until steaming. Pour hot broth over remaining ingredients in the bag and gently unfold the bag opening.
  • Secure the bag with a nylon tie, make six 1/2-inch slits on top, and then tuck the ends of the bag into the pan.
  • Bake until chicken reaches 170°F and rice is cooked through, about 30-35 minutes. Allow to rest for 5 minutes, then carefully open bag before serving.
  • Place a generous amount of the savory chicken and rice blend onto warm tortillas. Top with your favorite ingredients, if desired. Fold in the ends of the tortilla and roll it up to enjoy a delightful and convenient meal.

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