Baked Chicken and Bean Burritos
With an irresistible filling and the perfect amount of spice, these burritos have the makings of a perfect weeknight meal.
SERVINGS
8 burritos
Ingredients
- 250 ml or 1 cupAll-Bran Flakes* cereal
- 8 (6-inch)whole wheat flour tortillas
- 1 can (398 ml/14 oz)refried beans
- 10 ml or 2 tspminced jalapeño pepper, or to taste
- 250 ml or 1 cupfinely chopped, cooked chicken
- 250 ml or 1 cupshredded Monterey Jack cheese
- 250 ml or 1 cupshredded Cheddar cheese
- 75 ml or 1/3 cupsliced green onion
- 175 ml or 3/4 cupSalsa
- 125 ml or 1/2 cuplow-fat sour cream
- n/aChopped fresh cilantro, optional
Directions
1. Tightly wrap tortillas in foil. Bake at 180°C (350°F) for about 15 minutes or until warm and soft. 2. In medium bowl, mix together refried beans, cereal and jalapeños. Spread about 75 mL (1/3 cup) of mixture onto each tortilla, just off centre. Sprinkle with about 30 mL (2 tbsp) of the chicken and each of the cheeses, and a bit of green onion. Roll up and place seam side down on baking sheet coated with non-stick cooking spray. 3. Bake at 180°C (350°F) for about 15 minutes or until heated through. To serve, top with spoonfuls of salsa and sour cream. If desired, sprinkle with cilantro. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
