Shredded Chicken And Black Bean Burritos With Guacamole

[ 12 ] September 27, 2010 |
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Looking for an easy, but tasty meal for the family? Want something fun for Game Day? Or something that can be served buffet style? Try my Shredded Chicken And Black Bean Burritos With Guacamole for a simple meal this week.

Makes 4-6 medium sized burritos. You can adjust the ingredient quantities to suit party size.

Prep time: 20 minutes

Cook time: 30-55 minutes {Depending on amount of chicken cooked}

Ingredients:

  • 2lbs. Foster Farms Fresh Chicken Drumsticks or Thighs, CA Grown
  • 1 tsp. onion powder
  • 1tsp. garlic powder
  • 1/4 tsp. cumin powder
  • Salt and pepper to taste
  • 1-2 cans Bush’s Seasoned Black Beans
  • Sour cream {Optional}
  • Diced tomatoes {Optional}
  • Hot sauce {Optional}
  • First Street Shredded Cheese
  • Burrito sized flour tortillas {I usually get the whole grain or spinach flavored ones}
  • Spanish flavored rice {I use the kind you heat in the microwave for 90 seconds}

For guacamole:

  • 4 Large, Fresh Hass Avocados
  • Juice of  1/2 of one lemon
  • onion powder to taste
  • garlic powder to taste
  • salt to taste

Instructions:

Chicken:

Remove skin from chicken thighs or drumsticks. Season chicken with onion, garlic, cumin & salt and pepper. Place in baking dish and bake at 350* for 35-55 mins. or until juices run clear {bone in chicken usually takes longer to cook}.When chicken is done and cool enough to touch, remove meat from bones and shred with fork.

Guacamole:

While chicken is cooking, cut avocados in half and remove seed {Save one seed for later}. Use a spoon to remove avocado “meat” and place in bowl. After all avocados have been placed in bowl, squeeze lemon juice onto avocados then mash with potato masher or fork until smooth and creamy. Add onion, garlic and salt to taste. Place saved avocado seed into center of bowl to prevent guacamole from browning. Refrigerate until ready to use.

Black Beans:

Drain 1/2 liquid from beans. Mash slightly with potato masher. Heat in pot until simmering.

Spanish Rice:

Heat in microwave just before serving.

Assembly:

Warm tortillas on stove, add black beans, shredded chicken, sour cream, shredded cheese, guacamole, diced tomatoes and hot sauce to taste. Spoon rice on to plate.

Roll up and enjoy!


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Category: Recipes

About the Author ()

I'm Shan and I 'm the creator of The Asylum and a magnet for The Free Range Stupid™. I'm a little nutty, a lot sarcastic and pretty damn smart. I am also a graphic designer, blog coder, virtual assistant, free lance writer and can whip you up a killer resume, media kit or press release that would make others green with envy. Go to Skewed Design Studios to check out my services. You won't be disappointed.

Comments (12)

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  1. Simply Cathi says:

    Sounds delicious! Now I’m hungry!

  2. purseblogger says:

    Okay I am sooo trying this. It sounds delicious girl. Thanks for sharing. :)

  3. That sounds really good. I’ve recently discovered black beans. I am going to have to try this recipe with my egg crepes instead of tortillas so it is low carb.

  4. laurel says:

    Where is the button to print the recipe?
    Thanks

    • Shan says:

      I’m sorry that is not a feature I have on my website. You can always do a print screen or screen shot of the post or just copy and paste it into a word document. I hope that helps.

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