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Make hearty stuffed burritos with chicken, frozen pepper & onion vegetable blend, leftover cooked rice and canned black beans.
1 pound boneless skinless chicken breasts, cut into 2-inch strips
2 teaspoons McCormick® Perfect Pinch® Lemon & Pepper Seasoning , divided
2 tablespoons vegetable oil
1 package (14 ounces) Bird's Eye® Recipe Ready Tri Color Pepper & Onion Blend
2 cups cooked rice
1 can (15 ounces) black beans, drained, rinsed and warmed
10 flour tortillas, 8-inch
Sprinkle chicken with 1 teaspoon of the Seasoning. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is cooked through. Remove from skillet.
Stir vegetables into skillet; cook and stir 3 minutes or until heated through. Mix rice and remaining 1 teaspoon Seasoning in medium bowl.
Divide chicken, rice, beans and vegetables among warmed tortillas. Add desired toppings. Fold in bottom and sides of tortilla over filling. Roll up to serve.
Serving Suggestion: Serve burritos with assorted toppings, such as shredded cheese, guacamole, sour cream and salsa
(Amount per serving)