Chicken Bean Tortilla
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 jalapeņo 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.
You live longer once you realize that any time spent being
unhappy is wasted.
- Ruth E. Renkl