Southwestern Baked Burritos with Cilantro Cream Sauce
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5 from 2 votes

Southwestern Baked Burritos

Author: Mrs Happy Homemaker

Ingredients

  • 2 tablespoons olive oil plus extra for brushing
  • 1 pound skinless boneless chicken breasts – diced
  • 1 medium-large onion minced
  • 1 cup frozen corn
  • 1 14.5oz can black beans, rinsed & drained
  • 2.5 cups fresh baby spinach
  • 2 jalapenos seeded & minced
  • 2 tablespoons taco seasoning
  • 1 tablespoon garlic powder
  • 2 cups shredded pepper jack cheese
  • salt & pepper to taste
  • 10 taco sized flour tortillas

Instructions

  • Preheat the oven to 350 degrees.
  • In a large skillet, heat the olive oil on medium. Add in the chicken, season with salt & pepper to taste, & saute for 5 minutes. Stir in the diced onions & cook until the chicken is cooked through. Stir in the spices, jalapeno, black beans, corn, & baby spinach and cook until the spinach has wilted. Remove from the heat, and stir in the pepper jack cheese.
  • Spoon about ¼ cup of filling into the center of each taco sized flour tortilla, and roll up like a burrito. Brush each side with a good coating of olive oil, and place in a baking dish. Bake for 20-25 minutes, flipping halfway through, until crispy.
  • Serve with Cilantro Cream Sauce. (recipe follows this)