Wednesday, September 1, 2010
A New Twist on Mexican
Chicken and Bean Burrito Verde
- olive oil
- 1 small diced white onion
- 2 minced cloves of garlic
- ground cumin
- 15 oz. white beans (rinsed and drained if you use canned)
- 1/2 cup of low-sodium chicken broth
- 1 cup shredded lettuce
- 1 cup shredded red cabbage
- 1/3 cup fresh cilantro leaves
- 2 tsp. lime juice
- salt and pepper
- whole wheat flour tortillas
- 1 finely diced jalapeno pepper
- 2 cups shredded cooked chicken (the best way is to grill it then let it cool and shred)
- 1/2 ripe avocado, thinly sliced
- fresh salsa or pico di gallo
- lowfat sour cream (if desired)
- shredded cheese (if desired)
1. Heat approx. 2 tsp. of olive oil in a medium skillet. Add onion and cook until translucent (about 3-5 minutes).
2. Add garlic and cumin - cooking for about 3 more minutes until garlic is soft.
3. Add the beans, broth, about a 1/2 tsp. of salt and cook until completely warmed through - about 5 minutes, then transfer to a food processor or blender and process until smooth. You want a re-fried bean consistency.
4. Using the same pan you cooked the beans in, add about 2 tsp. more olive oil and toss in shredded chicken, sprinkle in about a tbsp. of cumin and cook on low until hot.
5. Combine the shredded lettuce, cabbage and cilantro leaves with 2 tsp. of olive oil, lime juice, a pinch of salt and some freshly ground pepper
6. Layer the burritos and enjoy! We set it up as a "make your own burrito" dinner, that way everyone could choose which toppings they liked. We really loved the addition of the beans and the lime juice/cilantro mixture added a really light and fresh quality.