YOUR SOLIN GENERATED RECIPE
Chicken and Black Bean Burritos
Sautéed chicken and hearty black beans are wrapped in a warm whole wheat tortilla with vibrant peppers and a dollop of creamy Greek yogurt for a satisfying, protein-packed meal.
INGREDIENTS
4 oz chicken breast
0.5 cup black beans
1 medium whole wheat tortilla
0.25 cup red bell pepper
0.25 cup yellow onion
0.5 tsp extra virgin olive oil
0.25 tsp ground cumin
0.25 tsp chili powder
0.13 tsp sea salt
0.13 tsp black pepper
2 tbsp salsa
1 tbsp plain Greek yogurt
1 tbsp fresh cilantro
PREPARATION
Slice the chicken breast into thin strips and season evenly with the ground cumin, chili powder, sea salt, and black pepper.
Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.
Add the seasoned chicken strips to the skillet and sauté for 5-6 minutes until golden brown and cooked through.
Toss in the sliced red bell peppers and yellow onions, cooking for an additional 3-4 minutes until the vegetables are tender-crisp.
Add the rinsed black beans to the skillet and stir for 2 minutes until they are thoroughly heated.
Warm the whole wheat tortilla in a separate dry pan over low heat for 30 seconds per side until pliable.
Place the chicken and bean mixture in the center of the tortilla, then top with salsa, plain Greek yogurt, and fresh cilantro.
Fold the sides of the tortilla inward and roll tightly to secure the filling before serving.