This is a super simple way to make some awesome burritos.
Takes just minutes to make and is a great way to use up left over chicken.
I used some rotisserie chicken I had on hand.
The secret to the delicious flavor is the buttermilk. Not kidding, so don't leave this out or substitute. If you don't have any on hand just make your own by adding a splash of apple cider vinegar to a little milk and let it sit for a few minutes until slightly thickened.
I love the salsa. It's a great combination of sweet and heat with a little tang.
It was perfect with the creaminess of the filling, but if your not a fan, you could just as
easily serve the burrito with picante sauce or whatever trips your trigger.
Simple and delicious!
Chicken & Black Bean Burrito with Pineapple Avocado
1/2 tsp red pepper flakes
1 cup chicken, cooked and shredded
15oz can black beans, rinsed and drained
1 cup fire roasted tomatoes, drained
3 oz 1/3 less fat cream cheese
4 oz Monterey Jack cheese, shredded
1/2 avocado, or more to taste
1/4 cup onion, fine chop
1/2 cup cherry tomatoes, quartered
1/2-1 jalapeno, seeded and chopped
2 tbsp flat leaf parsley or cilantro, minced
Salt and Pepper, to taste
Make the salsa first: Cut pineapple and avocado into small
pieces and place in a bowl. Gently stir in rest of ingredients and refrigerate
For the filling: Heat oil in a large skillet; sauté onion, garlic and pepper
flakes for 2-3 minutes. Stir in cumin, adobo and salt and pepper to taste. Add
chicken, beans, cheeses and buttermilk stirring until well combined and cheese
Roll tortillas filled with chicken mixture tucking in
ends; brown on all sides in a hot skillet with a little bit of oil.
Serve with salsa or toppings of your choice.
Labels: beans, burritos, easy and fast, fruit, main course, mexican, pineapple, salsa