Chicken And Bean Burrito Verde Food

CHICKEN AND BEAN BURRITOS

Steps:

• Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes. Sprinkle the chicken over the rice mixture, cover and remove from the heat. Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper. Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.

CHICKEN AND BEAN BURRITOS

Steps:

• MAKE THE REFRIED BEANS.
• In a medium dutch oven or heavy sauce pan, combine the pinto beans, diced onion, and 2 1/2 cups water.
• Bring to a boil, covered, then remove from heat and let soak, still covered, for 2 hours.
• After 2 hours, stir the beans and bring back to a boil.
• Reduce to a simmer, and let cook until the beans are very tender. This will take between two and three hours.
• Add the kosher salt. Taste the beans for seasoning, and if necessary, add the MSG. (I find fat free beans to be a bit bland, so I include this. You may omit if you wish.).
• Use a potato masher to crush some of the beans, and stir to thicken the liquid remaining in the pan. If you like your beans smoother, crush as many as makes you happy.
• Set beans aside.
• CHICKEN MIXTURE.
• In a bowl large enough to hold all of the chicken, combine the water and taco seasoning.
• Add the chicken, and toss until all of the pieces are coated with the taco mixture.
• Taste a piece for seasoning, and if needed add salt or pepper to taste.
• Wrap the tortillas in plastic wrap and heat them in the microwave (or a low oven) until they are pliable enough to wrap without breaking.
• Set one tortilla on a workspace.
• Add about two tablespoons of the refried beans.
• Top with about 1 teaspoon of queso fresco.
• Top with chicken mixture.
• Roll up the burrito and place on a serving platter.
• Repeat with the remaining ingredients.
• Top with whatever garnishes you like, and serve.
• NOTE: These freeze very well. Place individual burritos in snack size zipper bags, and freeze in a freezer safe container. Remove from wrapper and heat in the microwave until hot.

CHICKEN AND REFRIED BEANS BURRITOS

Steps:

• Trim breast and pound to 1/4 inch cutlets. Completely coat cutlets in a 50/50 mixture of Chili Powder and Cumin. In a large pre-heated oil-coated skillet, fry cutlets until cooked through over med-high heat. Let cutlets cool for 10-15 minutes then cut into bite-size strips.
• Heat Refried Beans over low heat while letting chicken cool and cutting vegetables.
• Dice tomato into bite-size pieces. Mince onion and jalapenos (seeded or not depending on your heat preference).
• When chicken is able to be handled comfortably and beans are heated through, you can begin assembly. Spread 1/4 of the refried beans on one side of tortilla leaving about a 1/2 to 1 inch of uncoated tortilla around the edges. Fill the center of bean coated tortilla with chicken, tomatoes, onions, jalapenos, and cheese. Roll up the tortilla into the shape of a burrito.
• In a large skillet (Preferably cast iron, but not necessary) preheated to medium and sprayed with PAM or lightly coated with butter, placed burritos in the pan with the folds face down. Cover and fry for about 5 minutes. Flip and cook for 5 more minutes while covered. Tortilla shell should become nicely toasted.
• Serve with Salsa and or Guacamole on the side. I also make some Spanish rice to go along with this dish as well. Enjoy!