Chicken & bean burritos
Chicken Burritos Poultry Beans
Last updated 6/12/2012 12:48:22 AM. Recipe ID 9414. Report a problem with this recipe.
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
Chicken Stock -- or broth
1 Red Onion -- chopped
1 To 2 Jalepenos, Seeded
1/4 To 1/2 Cup Chopped Cilantro
Grated Colby-Jack Cheese
Fat Free Sour Cream
2 cn Pinto Beans -- drained and
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.
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