Black bean and papaya burritos

4 servings

Ingredients

Quantity Ingredient
4 Skinless, boneless chicken breast halves (12 oz total)
1 cup Chicken broth or water
1 Bay leaf
½ teaspoon Ground cumin
1 Inch flour tortillas
½ cup Chopped onion
1 tablespoon Cooking oil
1 can (15 oz) black beans or pinto beans, rinsed and drained
1 Or 2 jalapeno or serrano peppers, seeded and finely chopped
1 Ripe medium papaya, seeded, peeled, and thinly sliced,
Or 2 oranges, peeled and sectioned
1 cup Shredded Monterey Jack or mozzarella cheese (4 oz)
¼ cup Snipped fresh cilantro or parsley
Salsa (optional)

Directions

Place the chicken breast, broth or water, bay leaf, and cumin in a medium skillet. Bring to boiling, reduce heat. Simmer, covered, for 15 to 20 minutes or till chicken is tender and no longer pink. Drain, reserving broth. Let chicken stand till cool. Use a fork to pull chicken apart into long, thin strands. Set aside. Remove bay leaf from broth. Stack tortillas and wrap tightly in foil. Heat in a 350 deg oven for 10 minutes to soften. Meanwhile, in a large skillet cook the chopped onion in hot oil till tender; but not brown. Carefully add beans; jalapeno, serrano, or canned chili peppers; and ¼ cup of the reserved broth. With a wooden spoon or potato masher, mash beans in skillet (Mixture should be thick.) Remove from heat. Spread 2 to 3 tablespoons of the bean mixture down the middle of each tortilla. Top each with some of the chicken; papaya or orange; shredded cheese; and cilantro or parsley. Fold in the sides of each tortilla over the filling, overlapping and forming a cone shape. Fasten with a toothpick. Arrange the burritos on a baking sheet. Cover lightly with foil. Bake in a 350 deg F oven for 15 to 20 minutes or till burritos are heated through. If desired, serve with salsa and garnish with cherry tomatoes and thyme sprigs. Source: Better Homes & Gardens, Recipe for All Seasons, 1992 Posted by Linda Davis

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