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.

Taco Soup

This is one of my favorite soups.

Easy to make, full of yummy veggys, huge flavor and low in fat.

What's not to like?

I know it's been really hot, especially here in Arkansas, and soup isn't usually the first thing that comes to mind, but, I was staring in the cabinet trying to figure out "what's for dinner" and noticed all the cans of beans I have. I mean, LOTS of beans, all kinds. I'm not sure if I thought there was going to be a shortage and stocked up or what. Anyway, the first thing that came to mind was "make taco soup". But then I thought, too hot, then I remembered the left over taco meat from the night before that I needed to use up, so THEN I thought,  it's never to hot for taco soup. And I was right!!! It was as good as ever, 112 degree temperature or not.

Since I had the meat already cooked, I sauteed my pepper, onion and garlic in a little bit of olive oil, then added the taco meat.

Next I  threw in the beans and corn.

Chopped my chilis (dont know whats up with the blurry pic), which I buy whole and chop myself because I hate the skin that shows up in the prechopped cans, and added them along with

the tomatoes, seasoning packets, water and chili powder.

Simmer for a few and you end up with something like this.

Doesn't this look great?

I like to eat mine with cheese, sour cream, tortilla chips, sometimes avocado,

and a squeeze of fresh lime juice.

Perfect!

Taco Soup

2 lbs. grd beef or turkey

1 lg onion, chopped

1 lg bell pepper, chopped

3 cloves garlic, chopped

1 can kidney beans, undrained

1 can pinto beans, undrained

1 can stewed tomatoes

1 small can green chilis

1 can rotel

1-2 cups water

1 pkg each taco seasoning and ranch dressing

Chili powder

Brown meat, onion, bell pepper and garlic in a large pot. Add beans, corn, tomatoes, chilis, rotel, seasoning mixes, water and chili powder. Simmer 30 minutes.

Top with your favorite toppings and serve. (Cheese, sour cream, tortilla chips and a sqeeze of fresh lime juice are a  few of mine.)

Note: I like to use whole green chilis then chop them myself (can't stand the peel that is sometimes in the pre-chopped cans).

Red Beans & Rice

It's really rainy and overcast today.

Perfect weather for a big pot of Red Beans and Rice simmering away on the stove.
The smell is fantastic!

Start by cutting up your vegetables and garlic,

then, your going to saute them with some spices in olive oil until tender, or you should anyway.

Add in the ham hocks, making sure they touch the bottom for some color,

on both sides.

Add in the washed red beans.

And your liquid. Looking good already!

Make sure you have enough liquid to almost cover the ham hocks.

Bring it up to a boil, reduce heat and simmer until beans are all yummy!

Add more water if it gets too thick.

When done, I take what meat I can get off the ham hocks and add it back in.

Sprinkle on some fresh parsley and serve it with your favorite bread.

Oh, and definitely, some Frank's Hot Sauce!!!!

I like to cut a long wheat baquette in half; then split each half lenghwise.

Rub with butter, sprinkle on kosher salt, fresh cracked pepper and chopped fresh parsley.

Put the halves back together; wrap in foil and put them on a baking sheet and bake 

in a 375* oven for 10-15 minutes.

Red Beans and Rice

2 ham hocks

1 lb bag red beans
2 tbsp olive oil

1 onion, chopped

1 red pepper, chopped

½ cup celery, chopped

3 garlic cloves, chopped

¼ tsp red pepper flakes

2 bay leaves

1 tsp Mexican oregano
1 tsp cajun seasoning

4 cups chicken stock

3 cups water (just enough to almost cover ham hocks)

Salt and pepper

Brown Rice, cooked according to label instructions

Saute onion, pepper and celery in olive oil until tender; add garlic, red pepper flakes, bay leaves, oregano, and cajun seasoning; continue to saute 1-2 minutes more.

Nestle in ham hocks and get some color on each side.

Add in beans that have been washed and picked through.

Pour in stock and water (I taste for seasoning at this point); bring to a boil; reduce heat and simmer 2-2 ½ hours or until beans are tender, adding more water if needed. Smash up some of the beans for a thicker consistency if desired.

Serve over cooked brown rice with fresh parsley and Frank's Hot Sauce.

Note: I always cook my rice in either beef or chicken broth for more flavor)