Chicken & Bean Burritos with Pineapple Salsa ...p59

The burrito expert in our family would be my 18 yr. old son who one might think taste tests the local burrito trailers for a living....  He proclaimed these chicken & bean burritos "delicious."

I, on the other hand, thought they were too wet.  Maybe I didn't let the tomato mixture cook down enough, or kept too much broth, but my taste preferences are drier.  Having said that, the corn/black bean filling and the pineapple salsa tasted great!  Since the critic doesn't care a whole lot for burritos, unless they're made a la cheese enchilada, I served the components separately to her on a bed of rice.  When I asked her what she thought of it, she said, "you don't see anything left on my plate, do you?"  I take that to mean wrapped up in a burrito, you all might be left with an even cleaner plate!

Pre-Cholula

Post-Cholula (decorates every burrito in our home!)

edible wrapping paper!

Hardy Appetit!
CHICKEN AND BEAN BURRITOS WITH PINEAPPLE SALSA

Yum with or without the wrap!

1 cup fresh or frozen corn (drained)
1 15 oz. can black beans (drained and rinsed)
1/2 cup fresh cilantro, chopped
1 1/2 T fresh lime juice
1 tsp minced jalapeno
1/8 tsp cayenne pepper
1/4 tsp salt

3/4 pound chicken breasts, leave whole to start
1 sliced carrot
1 bay leaf

3 medium tomatoes, quartered
1 onion, quartered
6 garlic cloves
1 1/2 tsp vegetable oil
4 medium flour tortillas
1/4 cup shredded cheddar cheese
1/4 cup chopped lettuce

Heat a medium skillet over medium heat.  Add corn and cook until browned, about five min.  Transfer to a bowl, add beans, cilantro, lime, jalapeno, salt & cayenne.  Stir until well mixed, set aside.

Put chicken, carrot, bay leaf and 3 of the garlic cloves in a large saucepan and add enough water to cover by 2 inches.  Bring to a boil; simmer over medium heat until cooked - about 25 min.  Let cool slightly in the broth.  Remove chicken from broth, and shred into small pieces, then return the meat to the broth.

Put the tomatoes, onions and garlic in a blender and blend until smooth.  Heat the oil in a large, deep skillet over med-high heat.  Add the tomato mixture and cook, stirring until thick, about 5 min.  Using a slotted spoon, transfer the shredded chicken to the tomato mixture.  Stir until well mixed.

Heat a large skillet over medium heat.  Warm the tortillas, one at a time.  Divide the cheese, lettuce, bean mixture and chicken with its sauce among the tortillas.  Fold in the top and bottom and roll in the sides.  Serve immediately, with salsa below.

PINEAPPLE SALSA

1 cup ripe pineapple, chopped
1/4 cup red onion, chopped
1/4 cup roasted red bell pepper, chopped
1 T fresh cilantro, chopped
1 T fresh lime juice

Mix all ingredients together in bowl, set aside to serve with burritos.