Make hearty stuffed burritos with chicken, frozen pepper & onion vegetable blend, leftover cooked rice and canned black beans.
15m
PREP TIME
10m
COOK TIME
287
CALORIES
7
INGREDIENTS
Servings: 10
Ingredients
- 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
KEY PRODUCTS
INSTRUCTIONS
- 1 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.
- 2 Stir vegetables into skillet; cook and stir 3 minutes or until heated through. Mix rice and remaining 1 teaspoon Seasoning in medium bowl.
- 3 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.
TIPS AND TRICKS
Serving Suggestion: Serve burritos with assorted toppings, such as shredded cheese, guacamole, sour cream and salsa
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