Recipe - Chicken And Bean Burritos

4 (up to)
5 Chicken breasts (or thighs
or a mixture)
1 small Onion; chopped
1 (up to)
2 Bay leaves
1 teaspoon Cumin
1 teaspoon Chili powder
1/8 teaspoon Red pepper
1/8 teaspoon White pepper
1/8 teaspoon Black pepper; freshly ground
Chicken stock or broth
1 Red onion; chopped
1 (up to)
2 Jalepenos; seeded and minced
fine
One fourth (up to)
One half cup Chopped cilantro
Grated colbyjack cheese
Fat free sour cream
2 cn Pinto beans; drained and
rinsed
Salsa
Lettuce; chopped
Tomatoes; chopped
Burritosized flour
tortillas

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 thick.

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 (450degree) oven until brown and crunchy or
microwave until hot. Serve toped with lettuce, tomatoes, red onion, fatfree
sour cream, grated cheese, salsa and jalepenos.

MCTYREG@BAYLOR.EDU

(GEORGE MCTYRE)

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