Name: Chicken Bean Burrito
Prep time: 30 min
Cook time: 30 min
Ingredients: 2 TBSP Water; 1.5 TBSP Butter; 1/2 TBSP Sugar; 1/4 tsp Vanilla extract; 1/4 cup All-purpose flour; 1/4 tsp Salt; 1 Egg; 3 cups Canola oil; 1/2 tsp Ground cumin; 1/4 tsp Garlic powder; 1/4 tsp Dried oregano; 1/2 tsp Paprika; 1/4 tsp Cajun seasoning; 8 oz Chicken breast boneless skinless (diced into small bite sized pieces); 2 TBSP Extra-virgin olive oil; 1/3 cup Black beans (drained and rinsed (use more if needed)); 1/2 cup Mexican cheese blend (shredded); 2 large Whole wheat tortilla; 4 TBSP Sour cream; Hot sauce (optional); Salt; Black pepper; 1 Avocado (pitted and diced); 1/4 cup Tomato (diced small); 1 TBSP Red onion (minced); 2 clove Garlic (minced); 1 TBSP Fresh cilantro (chopped, plus more for garnish); 2 oz Tortilla chips; 1 tsp Ground cinnamon; 2 tsp Sugar

Chicken Bean Burrito

No ratings yet

Print Pin

Prep Time: 30

Cook Time: 30

Cooling time: 10

Servings:

Calories: 740kcal

Ingredients

Churros

2 TBSP Water
1.5 TBSP Butter
1/2 TBSP Sugar
1/4 tsp Vanilla extract
1/4 cup All-purpose flour
1/4 tsp Salt
1 Egg
3 cups Canola oil

Burrito

1/2 tsp Ground cumin
1/4 tsp Garlic powder
1/4 tsp Dried oregano
1/2 tsp Paprika
1/4 tsp Cajun seasoning
8 oz Chicken breast boneless skinless diced into small bite sized pieces
2 TBSP Extra-virgin olive oil
1/3 cup Black beans drained and rinsed (use more if needed)
1/2 cup Mexican cheese blend shredded
2 large Whole wheat tortilla
4 TBSP Sour cream
Hot sauce optional

Seasoning

Salt
Black pepper

Guacamole

1 Avocado pitted and diced
1/4 cup Tomato diced small
1 TBSP Red onion minced
2 clove Garlic minced
1 TBSP Fresh cilantro chopped, plus more for garnish
2 oz Tortilla chips

Cinnamon Sugar

1 tsp Ground cinnamon
2 tsp Sugar

Beer

24 oz Light beer cold

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Make churros: In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off the heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes. Once cooled, beat in the egg until combined. Transfer the mixture to a piping bag fitted with a large open star tip.
Prep chicken: In a bowl mix the cumin, garlic powder, oregano, paprika, cajun seasoning, and salt. Season the chicken well and set aside.
Make the guacamole: Mash the avocado with a fork until smooth. Mix the remaining ingredients (except the tortilla chips) into a bowl. Season with salt and pepper to taste. Refrigerate until you are ready to serve.
For the churros: Heat the canola oil in a pot over medium heat to 375°F (190°C).
Heat a non-stick pan over medium heat. Once hot, add the oil. Saute the chicken until nicely browned and cooked through to an internal temperature of 160°F (71°C) using a thermometer.
In a bowl mix the chicken, beans, and cheese. Add more beans as preferred. Season with salt and pepper to taste.
Cook the churros: Mix the cinnamon and sugar in a shallow bowl or plate then set aside. Holding the piping bag a few inches above the oil, carefully pipe churros into 6" long ropes. Use kitchen scissors to cut off dough from the piping bag. Fry until golden, 4 to 5 minutes, turning as necessary. Fry in small batches to prevent overcrowding. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.
Preheat the oven broiler on low. Spread the chicken mixture onto the tortilla. Place under the broiler until the cheese is melted, about 2 minutes. Then fold in the ends and roll up tightly.
Serve the burrito with chips and guacamole, sour cream, and beer. Drizzle the burrito with hot sauce if desired. Enjoy with churros.

Nutrition