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Ingredients
1 tablespoon vegetable oil
2 cups fresh corn (about 4 ears)
1 (2 1/2-pound) rotisserie chicken
1 (16-ounce) can black beans, drained and rinsed
1 cup tomato salsa
8 (12-inch) whole wheat tortillas
Instructions
2 cups fresh corn (about 4 ears)
1 (2 1/2-pound) rotisserie chicken
1 (16-ounce) can black beans, drained and rinsed
1 cup tomato salsa
8 (12-inch) whole wheat tortillas
1. Heat oil in the nonstick skillet. Add corn and sauté about 5 minutes.
2. Remove skin and meat from chicken bones. Chop meat. You should have about 4 cups. Combine corn, chicken, beans and salsa. Place about 1 cup mixture on each tortilla. Roll up into burritos. Serves 8.
2. Remove skin and meat from chicken bones. Chop meat. You should have about 4 cups. Combine corn, chicken, beans and salsa. Place about 1 cup mixture on each tortilla. Roll up into burritos. Serves 8.
