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Title: Black Bean & Papaya Burritos
Categories: Appetizer Ethnic Poultry Poultry Poultry
Yield: 4 Servings

4 Skinless, boneless chicken
1 Breast halves (12 oz total)
1cChicken broth or water
1 Bay leaf
1/2tsGround cumin
8 10 inch flour tortillas
1/2cChopped onion
1tbCooking oil
1cn(15 oz) black beans or pinto
1 Beans, rinsed and drained
1 Or 2 jalapeno or serrano peppers, s
1 Ripe medium papaya, seeded,
1 Peeled, and thinly sliced,
1 Or 2 oranges, peeled and
1 Sectioned
1cShredded monterey jack or
1 Mozzarella cheese (4 oz)
1/4cSnipped fresh cilantro or
1 Parsley
1 Salsa (optional)

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 1/4 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.

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