* Exported from MasterCook * Chicken And Bean Burritos Recipe By : George McTyre Serving Size : 1 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Chicken breasts-- or thighs or - a mixture -- up to 5 1 sm Onion -- chopped 1 Bay leaf -- up to 2 1 ts Cumin 1 ts 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 Jalepeno -- seeded, diced fine, - up to 2 1/4 c Cilantro -- up to 1/2 c, chopped Colby-Jack cheese -- grated Fat free sour cream 2 cn Pinto beans -- - drained & rinsed Salsa Lettuce -- chopped Tomatoes -- chopped Flour tortillas (burrito size) 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 2 tb of either salsa or chicken broth or sour cream if too thick. In a bowl, combine the chicken 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 2 tb 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°F) oven until brown and crunchy or microwave until hot. Serve topped with lettuce, tomatoes, red onion, fatfree sour cream, grated cheese, salsa, and jalepenos. - - - - - - - - - - - - - - - - - -