Chicken & bean burrito filling

4 Servings

Ingredients

Quantity Ingredient
4 eaches Chicken breasts
¼ cup Orange juice
2 tablespoons Lime juice
2 tablespoons Cider vinegar
1 teaspoon Oregano
¼ teaspoon Pepper
15 ounces Cooked beans *
1 teaspoon Chili powder
½ teaspoon Cumin
1 cup Walnut pieces, divided
1¼ cup Flour
½ cup Packed brown sugar
½ cup Butter flavor crisco
½ cup Flake coconut
2 packs 8 oz. cream cheese
⅔ cup Sugar
2 eaches Eggs
2 teaspoons Vanilla
1 can Cherry pie filling (21 oz)

Directions

Cut chicken breasts (skined and boned, visable fat removed) into ¼" strips. Combine orange and lime juice, vinegar, oregano and pepper and pour over chicken. Refrigerate for 2 hours. Combine beans *(pinto or kidney - canned or fresh cooked) with cumin and chili powder, mash beans but leave some bits, do not make a totally smooth mixture. In non-stick pan sprayed with vegetable spray, cook drained chicken until just tender. In another pan, heat bean mixture. Heat flour or corn tortillas in oven or microwave. Spoon chicken and beans onto tortilla, top with salsa and lettuce. Serve and enjoy!

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