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Blackbean chorizo & Chicken Burritos



Ingredients

BLACK BEAN FILLING:

1. 1 Tbs. olive oil
2. 1 jalapeno, seeded and chopped
3. 2 cloves garlic, chopped
4. 1 medium onion, chopped
5. 2 cans (15-oz. each) black beans, drained
6. 2 Tbs. chopped cilantro
7. 1 tsp. ground cumin
8. salt to taste
9. 1 tsp. hot sauce


CHICKEN, RED PEPPERS, AND CHORIZO FILLING:

1. 1 Tbs. olive oil
2. 3/4 lb. boneless skinless chicken tenders, diced
3. 1/2 lb. chorizo, casing removed, diced (I found this Mexican style sausage with the other fresh sausages in the meat department)
4. 1 tsp. chili powder
5. Salt, to taste
6. 2 cloves garlic, chopped
7. 1 red bell pepper, seeded and chopped
8. 10 burrito size flour tortillas
9. Garnishments: guacamole, shredded cheese, sour cream, salsa


Method

For the black bean filling: Add 1 tablespoon oil to a nonstick skillet on medium-high heat. Add jalapeno, garlic, and onions. Saute 2-3 minutes, then add black beans, cilantro, cumin, salt, and hot sauce. Reduce heat to low and simmer.
For the chicken, red pepper, chorizo filling: In another nonstick skillet add the oil and when hot add the chicken. Season with chili powder and salt, and lightly brown the meat, 2-3 minutes. Add garlic, red peppers, and chorizo, and saute 5-6 minutes, then reduce heat to low.
Warm tortillas by grilling for 15 seconds on each side or if you're lazy like me in the microwave for 45 seconds.
Fill each tortilla with black bean filling and chicken filling and any other toppings of your choice. Makes 10 servings.