Chicken Burritos with Mojo

Chicken Burritos

These are easy to assemble and can be real comfort food. As a bonus - if you are on Weight Watchers, they are only 9 points per burrito.
And one is all you'll need. Promise :-)

16 oz canned black beans
16 oz canned refried black beans
2 or 3 boneless chicken breasts
6 medium or large flour tortillas
2 1/2 cups cheddar, Kraft Mexican style cheddar or Monterey Jack combination of cheese
2 cups cooked white rice
8 oz can tomato sauce
1/2 cup water
abt a teaspoon each of cumin, chili powder and garlic powder
A bottle of Mojo - you just need a little bit to marinate

Get everything ready..............

Cook the chicken breasts and chop in small pieces. Or get a rotisserie chicken or precooked chicken and shred it up into small pieces. Roughly 2+ cups for the amount needed.

This time instead of cooking the breast whole on a Foreman grill, I chopped the breast pieces up in small chunks and marinated them in Mojo for a day. Great flavor - even if I did buy the cheaper brand. My SIL Barb makes her own. Maybe she will share the recipe? I'll ask.

Mix tomato sauce with 1/2 cup water and add spices. Heat but not to boiling. In a separate bowl mix the two cans of black beans. (I can’t always find the refried black beans but when I do it’s in the Mexican food section of the grocery aisles and it really does make a difference in the texture. You can still use regular black beans but you’ll need to drain and discard the juice of one of the cans.)

Line up your assembly line for the burritos with your pan of tomato sauce, pan of rice, black bean mix, bowl of cheese and the chicken. Now put a few tablespoons of sauce in the bottome of a 9×12 glass baking dish. Put one tortilla on a plate and a tiny bit of sauce in the center of tortilla. Now place some rice, bean mix, some cheese and then chicken. Roll up the burrito and place in the dish.

Repeat for the other 5 tortillas. Cover the burritos with the rest of the tomato sauce mixture then top generously with cheese.

Cover with foil. Bake at 400 degrees for 30 minutes. Remove foil gently and bake another 5 or 10 minutes so the cheese is gooey. Look at them all melty.

I get the burritos out of the pan with two spatulas and sometimes they even stay together. One is very filling and a salad goes well with it.

This fed us two for two dinners with leftovers for a lunch.


Donna-FFW said...

These look wonderful and delicious, satisfying and tasty!!

Le laquet said...
This comment has been removed by the author.
Le laquet said...

To any Mexican food, anytime ... yes that is my way of admitting that I'll scarf leftover tacos for breakfast!!
My mother despairs ;o)

Pierce said...

These are really easy and I love them. We have leftovers - any takers?! :-)

Taco salad sounds good now.

A World in a PAN said...

After reading your post ... I am hungry! The result seems fantastic.

Joie de vivre said...

What is mojo?

Star Trek was really good! And I'm not even a Trekkie!

Lord of Squirrel Head Manor said...


Mojo is a hispanic marinade, and is very popular is Cuban cooking. The traditional way of making it is to use lime juice, garlic and olive oil, but some mojos also use sour orange, onion, cilantro, etc.

If your grocer has an ethnic foods section, you may find a mojo there. Goya makes one, but a brand called Mr. Mojo is the best that we have tried so far.

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