Chicken Burritos

This classic Mexican dish will have the whole family excited about dinner (and it's a great way to use up leftover chicken).


Chicken Burrito Filling
1 tbsp. olive oil
1/2 cup onion, chopped
1 clove garlic, minced
1 to 2 tbsp. chili powder
1 tsp. ground cumin
1 cup canned or cooked red kidney beans, drained and rinsed
3 large ripe tomatoes, cored and roughly chopped
1/4 cup water
About 1 cup shredded cooked chicken
2 tbsp. chopped cilantro

8 (6-inch) flour tortillas
Grated cheddar cheese
Shredded lettuce, for serving
Sour cream, for serving
Tomato salsa, for serving
Guacamole, for serving

Chicken Burrito Filling
In a medium saucepan, heat olive oil over medium high heat. When oil is hot, add onion and garlic. Stir. Cook until softened, about 3 to 4 minutes. Add chili powder and cumin. Continue to cook and stir until fragrant, about 1 minute.

Add kidney beans, tomatoes and 1/4 cup water. Bring to a boil. Reduce heat to medium low and simmer, uncovered, until mixture is thickened, about 20 minutes.

Stir in shredded chicken. When chicken is heated through, add cilantro and remove from heat.

Preheat oven to 375 degrees F.

Oil a medium baking dish (about 13-inch x 9-inch).

Add 1/3 cup of the chicken and bean mixture to the centre of each tortilla. Sprinkle with a little cheddar cheese. Roll up each tortilla and place seam side down in baking dish. Sprinkle burritos with cheese. Bake until cheese melts and lightly golden brown, about 5 to 10 minutes. Serve with tomato salsa, guacamole, lettuce and sour cream.

Alternatively, to serve: Warm tortillas and spoon about 1/3 cup of the chicken and bean mixture in the center of each tortilla. Top with cheese, lettuce and sour cream. Roll up tortillas and serve with salsa and guacamole.

Yield: 8 servings.