Recipe#12490

Title: Bean Burrito 04

From: George McTyre MCTYREG@baylor.edu 
 Newsgroups: rec.food.recipes 
 Subject: Chicken and bean burritos 
 Date: 8 Mar 1995 05:25:25 -0700 
 Organization: Engineering International Inc., Public Internet Access 
 Message-ID: <01HNTK3UOWBMHTUN8L@baylor.edu> 

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.
 Either bake in a hot (450-degree) oven until brown and crunchy or
 microwave until hot. Serve topped with lettuce, tomatoes, red onion,
 fatfree sour cream, grated cheese, salsa and jalepenos.
 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.