Chicken Fajita Burritos (Rotisserie Recipe)

[julie515]

 Okay, I got this recipe from the newer "Cook This, Not That" cookbook out by David Zinczenko and Matt Goulding.  My husband bought for me as a surprise gift once he realized it existed.

"You'll need:

1/2 Tbsp canola oil; 1 large onion, sliced; 1 red bell pepper, sliced; 1 poblano or green bell pepper, sliced; salt and black pepper to taste; 1/2 can (14-16 oz) black beans, drained; 1/4 tsp cumin; juice of 1 lime; hot sauce; 4 (10") whole-wheat tortillas; 1 cup low-fat shredded Jack cheese; 2 cups shredded chicken (about half a store-bought rotisserie chicken); Salsa (salsa verde is especially good here)

How to Make It:

1) Heat the oil in a large skillet over high heat.  Add the onion and red and poblano peppers and cook until browned, about 7 to 8 minutes.  Season with salt and pepper.

2) Combine te beans with cumin in a saucepan and warm through.  Add the lime juice and a few shakes of hot sauce.

3) Preheat a griddle, cast-iron skillet, or a large nonstick pan over medium heat.  Microwave the tortillas for 20 seconds, just enough so they're pliable.  Building one burrito at a time, sprinkle on some cheese, top with some beans, onion-pepper mixture, chicken, and salsa.  Roll into a tight package.  Place the burritos directly on the skillet, cooking for a minute on each side until lightly toasted."

This makes 4 servings.  I made a double batch for a friend's birthday and it wasn't hard at all.  Everyone loved it including the kids (though they opened it and ate the insides, but I figured they got their veggies).  We even ended up having leftovers the next day and it was still just as delicious.  If you want, you can just throw the chicken in with the onions and peppers when you are reheating it.