Title: Black Bean & Papaya Burritos
Categories: Appetizer Ethnic Poultry Poultry Poultry
Yield: 4 Servings
| 4 | | Skinless, boneless chicken |
| 1 | | Breast halves (12 oz total) |
| 1 | c | Chicken broth or water |
| 1 | | Bay leaf |
| 1/2 | ts | Ground cumin |
| 8 | | 10 inch flour tortillas |
| 1/2 | c | Chopped onion |
| 1 | tb | Cooking oil |
| 1 | cn | (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 |
| 1 | c | Shredded monterey jack or |
| 1 | | Mozzarella cheese (4 oz) |
| 1/4 | c | Snipped 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.