Recettes de la maison

Les chefs de Berwyn

Nacho Chicken Bean Burritos

Freezer burritos filled with chipotle chicken thighs, creamy cilantro refried beans and a high-protein cottage cheese nacho sauce.

Serves
12
Cook
25 min

Nutrition

385calories per serving

  • 40gProtein
  • 50gCarbs
  • 15gFat

Carbs include 30g of fiber, mostly from the low-carb tortillas.

Ingredients

Chipotle chicken

  • 1120g (40 oz) boneless skinless chicken thighs
  • 30g (2 tbsp) diced chipotle peppers in adobo
  • 20g (1 tbsp) honey
  • 15g (1 tbsp) avocado oil
  • 10g (2 tsp) apple cider vinegar
  • 5 garlic cloves, grated
  • 1 1/2 tbsp coarse salt
  • Chipotle chili powder, garlic powder and black pepper, to taste

High-protein nacho cheese sauce

  • 450g (1 tub, about 2 cups) 2% cottage cheese
  • 10 slices reduced-fat American cheese
  • 60g (2 mac and cheese packets) cheddar powder
  • 1 jalapeño, cored and seeded
  • 160g (2/3 cup) fat-free milk
  • Salt and garlic powder, to taste

Refried beans

  • 2 cans Amy’s refried beans
  • 240g (1 cup) 0% Greek yogurt
  • 1 bunch cilantro, finely chopped

To assemble

  • 12 low-carb burrito-size tortillas

Instructions

  1. Combine the chipotle peppers, honey, avocado oil, apple cider vinegar, garlic, salt and seasonings.
  2. Add the chicken thighs and toss until coated. Marinate as long as you can; longer gives better results.
  3. Place the chicken on a wire rack set over a half sheet pan and bake at 450F for about 25 minutes, flipping halfway.
  4. Optionally broil for 3-5 minutes for extra char, watching closely so it doesn’t burn. Dice the chicken.
  5. Blend the cottage cheese, American cheese, cheddar powder, jalapeño, milk and seasonings for 2-3 minutes, until smooth. Warming it slightly first gives a smoother sauce.
  6. Microwave the refried beans in a large bowl for 2 minutes to loosen them.
  7. Stir in the Greek yogurt and cilantro until smooth and creamy.
  8. Lay out the tortillas and spread each with an even layer of beans and nacho cheese sauce.
  9. Top with the diced chicken and roll each burrito tightly.
  10. Wrap each burrito in foil or parchment and freeze.

Notes

  • The nacho sauce makes about twice what the burritos need; keep the extra for dipping.
  • To reheat, microwave from frozen for 2-3 minutes, then pan fry to crisp the tortilla.
  • No-cook option: toss shredded rotisserie chicken with the marinade (leave out the salt and add it to taste), then build the burritos.