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1995-09-26
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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>
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.
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 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 (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.
George R. McTyre mctyreg@baylor.edu