Title: Chicken & Bean Burrito Filling
Categories: Ethnic Poultry Poultry Poultry
Yield: 4 Servings
| 4 | | Chicken breasts |
| 1/4 | c | Orange juice |
| 2 | tb | Lime juice |
| 2 | tb | Cider vinegar |
| 1 | ts | Oregano |
| 1/4 | ts | Pepper |
| 15 | oz | Cooked beans * |
| 1 | ts | Chili powder |
| 1/2 | ts | Cumin |
| 1 | c | Walnut pieces, divided |
| 1 1/4 | c | Flour |
| 1/2 | c | Packed brown sugar |
| 1/2 | c | Butter flavor crisco |
| 1/2 | c | Flake coconut |
| 2 | pk | 8 oz. cream cheese |
| 2/3 | c | Sugar |
| 2 | | Eggs |
| 2 | ts | Vanilla |
| 1 | cn | Cherry pie filling (21 oz) |
Cut chicken breasts (skined and boned, visable fat removed) into 1/4"
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!