Chicken And Bean Burritos

* Exported from MasterCook *

CHICKEN AND BEAN BURRITOS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 To 5 Chicken Breasts -- (or
-thighs or a mixt
1 sm Onion -- chopped
1 To 2 Bay Leaves
1 t Cumin
1 t 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.

Recipe By : George McTyre <MCTYREG@baylor.edu>



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