Chicken And Bean Burritos
|Vegetable oil||2 Tablespoon|
|Ground chicken||3⁄4 Pound|
|Chili powder||1 1⁄2 Tablespoon|
|Canned mexican stewed tomatoes||29 Ounce (2 cans, 14 1/2 ounce each)|
|Canned kidney beans||15 Ounce, drained (1 can)|
|8 inch flour tortillas||8|
|Sour cream||3⁄4 Cup (12 tbs)|
|Shredded romaine lettuce||2 Cup (32 tbs)|
1. In a large frying pan, heat oil over medium-high heat. Add chicken and cook, stirring, until white, about 8 minutes.
2. Add chili powder and cook, stirring, 1 minute. Measure out and reserve 3/4 cup stewed tomatoes. Add remaining stewed tomatoes and beans to chicken. Simmer, uncovered, until thickened but not dry, about 10 minutes.
3. Wrap tortillas in microwave-safe plastic wrap and heat about 30 seconds in a microwave oven (or about 5 minutes wrapped in foil in a 350Â°F conventional oven).
4. To serve, spoon filling into centers of tortillas. Roll up, folding ends in to keep filling inside tortillas. Eat out of hand or with a knife and fork, accompanied by sour cream, lettuce, and reserved stewed tomatoes as a garnish.