Mexican Recipes

Chicken and Bean Burritos

4-5 chicken breasts (or thighs or a mixture)
1 small onion chopped
1-2 bay leaves
1 tsp cumin
1 tsp chili powder
1/8 tsp red pepper
1/8 tsp white pepper
1/8 tsp black pepper, freshly ground chicken stock or broth
1 red onion chopped
1-2 jalepenos, seeded and diced fine
1/4 to 1/2 cup chopped cilantro grated colby-jack cheese fat free sour cream
2 cans 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.

Bake in a hot (450-degree) oven until brown and crunchy until hot. Serve topped with lettuce, tomatoes, red onion, fat free sour cream, grated cheese, salsa and jalepenos.