2 boneless chicken breast halves
2/3 cup Newman's Own® Bombolina Pasta Sauce
1 1/2 cups black beans
1/2 cup Newman's Own® Medium Salsa
4 large flour tortillas (11-14 inches in diameter)
4 ounces Monterey jack cheese, grated
Preheat oven to 400°F. Put chicken breast between 2 pieces of waxed paper. With a meat pounder or the rounded side of an empty bottle, pound the chicken until it is 1/4 inch thick.
On any type of grill or stovetop, lightly grill the chicken on both sides until cooked through. Remove the cooked chicken and cut it into small strips. In a small bowl, combine the pasta sauce with the chicken strips and set aside. In another small bowl, combine the black beans with the salsa and set aside.
Place a quarter of the chicken mixture on 1 tortilla, spreading it evenly over the lower half and keeping the upper half empty. Top the chicken mixture with half of the black bean-salsa mixture and cheese. Roll up the burrito snugly around the filling. Repeat with the other tortillas.
Put the burritos on an ovenproof dish, seam side down, and bake until the cheese is melted inside, about 5 minutes. Remove to a serving plate.
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