Chicken & Black Bean Burritos with Pineapple Avocado Salsa

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!

Linked with Sunflower Supper Club: Weekend Potluck

Rattlebridge Farm: Foodie Friday

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Chicken & Black Bean Burrito with Pineapple Avocado Salsa

1 tbsp olive oil, plus

1/2 onion, chopped

3 cloves garlic, minced

1/2 tsp red pepper flakes

2 tsp cumin

1 tsp adobo

Salt and Pepper

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

1/4 cup buttermilk

4 oz Monterey Jack cheese, shredded

8 flour tortillas

Salsa

1 cup fresh pineapple

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

1 tbsp red wine vinegar

Juice of 1 lime

Dash of cumin

Salt and Pepper, to taste

Pinch of cayenne

Make the salsa first: Cut pineapple and avocado into small pieces and place in a bowl. Gently stir in rest of ingredients and refrigerate until needed.

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 is melted.

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.