Title: Chicken & bean burritos
 Categories: Poultry, Pulses and
      Yield: 1 Servings
 
      4    To 5 Chicken Breasts -- (or
           -thighs or a mixt
      1 sm Onion -- chopped
      1    To 2 Bay Leaves
      1 ts Cumin
      1 ts Chili Powder
    1/8 ts Red Pepper
    1/8 ts White Pepper
    1/8 ts Black Pepper -- freshly
           Ground
           Chicken Stock -- or broth
      1    Red Onion -- chopped
      1    To 2 Jalepenos, Seeded
           -diced fine
    1/4    To 1/2 Cup Chopped Cilantro
           Grated Colby-Jack Cheese
           Fat Free Sour Cream
      2 cn Pinto Beans -- drained and
           Rinsed
           Salsa
           Lettuce Chopped
           Tomatoes Chopped
           Burrito-Sized Flour
           Tortillas
 
  Place chicken, onion, bay leaves, spices in a pot and cover with
  chicken stock. Bring to a boil, cover, reduce heat and simmer until
  the chicken is done. Remove the chicken, let cool and shred. Strain
  the broth and save.
  
  Drain, rinse and drain the pinto beans. Place the pinto beans in a
  food processor and process until smooth, adding a couple of
  tablespoons of either salsa or chicken broth or sour cream if too
  thick. In a bowl, combine the chiken and beans, again adding salsa or
  the chicken stock until the filling mixture is moist enough to stick
  together. (If you get it too wet, add more processed beans. Add the
  chopped red onion, the jalepeno pepper, the chopped cilantro and mix.
  
  Take a large flour tortilla and spread with a little bit of the fat
  free sour cream and some grated cheese. Add a couple of tablespoons
  of the filling on one end and fold the sides over and then roll up.
  You can use a toothpick to keep it rolled up or place it end side
  down to keep it from unrolling.
  
  Either bake in a hot (450-degree) oven until brown and crunchy or
  microwave until hot. Serve toped with lettuce, tomatoes, red onion,
  fatfree sour cream, grated cheese, salsa and jalepenos.