*  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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