Mexican Burrito
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- 1 small onion, chopped
- 2 small cloves garlic, peeled and minced
- 2 tsp vegetable oil
- 12 oz boneless, skinless chicken breasts, cut into 2-inch strips
- 1 can (12 oz) black beans, rinsed and drained
- 1 1/2cups hot salsa
- 1/2 tsp chili powder
- 6 whole-wheat tortillas (8 inches each)
- 3/4 cup cheddar, shredded
- 6 cups fresh spinach, shredded
- 1/2 cup nonfat sour cream


In a large skillet, sauté onion and garlic in oil over medium-high heat until onion is translucent. Add chicken; cook 4 minutes or until no longer pink. Stir in beans, 1/2 cup salsa, and chili powder; cook 2 minutes longer. Place tortillas between moist paper towels and microwave on high 10 seconds. Spoon 1/2 cup filling onto each tortilla; top with 1 tbsp cheddar. Fold each into burrito. Serve with 1 cup spinach, salsa, remaining cheese, and sour cream.