This Burro colt is too cute for words but little burro is also the name for a favorite South of the Border food. This recipe is better than any fast food drive through version. Buen Provencho!
Chicken and Black Bean Burritos
6 large (8-or 9-inch) tortillas
1 tablespoon vegetable oil
1 small onion, chopped
1 garlic clove, minced
1 large whole chicken breast, cooked, shredded
1/2 (15 1/2-ounce) can black beans, drained and rinsed
1 cup cooked long-grain white rice
1 (14 1/2-ounce) can diced tomatoes 8 ounces shredded Jack or Cheddar cheese
4 Tbsp. favorite Salsa
Chopped cilantro or green onions for garnish
Wrap tortillas in foil and place in oven; heat to 400 degrees. Meanwhile, heat oil in 10-inch skillet over medium heat. Add onion and garlic and cook, stirring until softened. Stir in chicken, breaking up meat slightly. Stir in beans, rice and tomatoes & salsa.
Unwrap warmed tortillas. Spoon about ¾ cup of the filling in the center of the tortilla, leaving an inch at either end. Sprinkle ¼ cup shredded cheese on top, fold in 1-inch ends, then roll tortilla around filling. Place in a large shallow baking dish. Repeat with remaining tortillas.
Sprinkle remaining cheese on top of burritos. Cover with foil and heat in oven for about 10 minutes, until cheese is melted and filling is hot.
For a garnish, sprinkle with cilantro or green onions & serve with extra salsa & crema or sour cream.