8 wheat tortillas (cals will vary - mine were 120 cals each from Winn Dixie)
2 cans, Bush's reduced sodium pinto beans - rinsed and drained
1 cup frozen corn
1 plum tomato, diced
1 tsp minced garlic
1/4 cup diced green onion
2 tbsp tomato paste
1 pack taco seasoning
16oz chicken breast, cooked and cubed
1 cup COOKED brown rice (I used a rice cooker, but just as long as it's cooked, that's ok)
1 1/2 cups water
1) Drain and rinse the beans, then put them in a pot with the cooked chicken, tomato, garlic, corn, tomato paste, taco seasoning, and water.
2) Turn on medium high heat until mix starts to boil, then reduce heat and simmer for 15 mins, stirring occasionally so the beans don't stick.
3) Remove from heat and add in green onions and rice, stirring well. Also press down with the back of your spoon while stiring, to help the beans "smoosh". :)
4) Lay one tortilla out flat, and fill with approx 5 oz of mixture. Fold the ends in, and wrap like a burrito. Wrap in tin foil if you're freezing them.
5) Repeat 7 more times. :)
|The yummy filling!|
I didn't use cheese, bc I normally don't miss it, and my hubby just throws some on top when he heats them up. :)
Calories - 287
Protein - 17
Fiber - 11
Carbs - 51