Chicken and bean burritos
Chicken Burritos Poultry Beans
Last updated 6/12/2012 1:13:29 AM. Recipe ID 41928. Report a problem with this recipe.
Title: Chicken and bean burritos
Yield: 8 Servings
4 -(up to)
5 Chicken breasts (or thighs
-or a mixture)
1 sm Onion; chopped
1 -(up 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 -(up to)
2 Jalepenos; seeded and diced
1/4 -(up to)
1/2 c Chopped cilantro
Grated colby-jack cheese
Fat free sour cream
2 cn Pinto beans; drained and
I've done this before and added leftover rice instead of the
chicken, or used black beans instead of pinto. Add some lime juice
with black beans. It also works for chalupas and if you aren't
worried about fat, deep fry them for chimichangas.
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
In a bowel, 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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe
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