GD Round 2 - chicken burritos

This is the second of (hopefully) many GD Round 2 recipes I can show you. This one is taking leftover chicken from the roast chicken you made, shredding it, and making it into a delicious burrito! It takes no time and is a crowd pleaser!

Pick the chicken off the bone and shred it. Into a Tupperware it goes and into the fridge.

No time for dinner? Not this time! Just pull the pre-shredded chicken out of your fridge and toss with a few ingredients and *whew* dinner is saved!

GD Round 2 – Chicken Burritos

Serves 4.

This can be stretched with extra onions and pepper to feed an army!

And the cumin bean spread? Can be used as a bean dip any day!

1 can black beans

1 or 2 fresh jalapenos

1-2 tablespoons ground cumin

½ cup sour cream

1 large onion, sliced thinly

1 large bell pepper, any color, sliced thinly

Leftover chicken, shredded

1 can diced Mexican style tomatoes

Salt and pepper

Canola oil

Tortillas

Shredded cheese

Sour cream (optional)

Drain and rinse black beans and set aside. Chop jalapenos in a food processor until finely chopped. Add drained black beans, cumin, sour cream and salt and pepper to taste. Pulse until almost smooth, or whatever texture you like! Set aside.

Meanwhile, add the sliced onion and bell pepper to a large skillet with a little canola oil and sauté over medium heat until caramelized.

Add shredded chicken and sauté for about 3 minutes over medium heat.

Add diced tomatoes and juice to the pan and scrape up the brown bits with a wooden spoon. Simmer for about 3 more minutes or until chicken is heated through.

Heat tortillas and start building! Spread a layer of cumin bean spread on the tortilla, followed by the chicken mixture, shredded cheese and sour cream! Roll up in to a burrito and enjoy!