Microwave burritos get a serious upgrade with this easy yet tasty recipe that can be made at home or in a dorm room! Packed with protein from rotisserie chicken and black beans, and filling fiber from the diced sweet potatoes and whole wheat tortilla, this burrito is sure to keep you full and satisfied through long class or work days, late night study sessions, or whatever you have planned for the day.
And if the smoky southwest flavors don’t win you over, the easy blender salsa (made from a mix of easy to store pantry essentials, and fresh peppers, cilantro, and lime juice for pizzazz) is sure to be one you turn to again and again!
Ingredients
Ingredients:
- 2 cups skinless rotisserie chicken diced
- 15 ounces can No Salt Added Black Beans
- 3/4 cup steamable frozen diced sweet potatoes
- 3/4 teaspoon chili powder
- 1/2 teaspoon cumin
- 4 8 inch low-carb tortillas
- 14.5 ounces can no-salt-added diced tomatoes
- 2 garlic cloves
- 1/4 cup fresh cilantro
- 1 medium jalapeno
- 1/2 medium red onion
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
Optional
Servings: burritos
Units:
Instructions
- In a medium size, microwave-safe bowl, combine chicken and drained and rinsed black beans. Microwave for 1-2 minutes until warm.
- Microwave sweet potatoes for recommended time on bag for your microwave wattage. Let stand in the microwave for 1 minute.
- Add sweet potatoes into the bowl with chicken and black beans. Season mixture with chili powder and cumin, and mix thoroughly to coat.
- Fill each of the tortillas with about ¼ of the mixture. Top with fresh avocado if desired.
- In a blender, combine diced tomatoes, peeled garlic cloves, washed cilantro, red onion, fresh jalapeno, and cumin. Blend until smooth.
- Serve burritos with salsa. Enjoy!
Recipe Notes
Nutrition label does not include optional ingredients
