Ingredients
4-5 chicken thighs
12 medium flour tortillas
1 can (19 oz.) kidney beans
1 cup medium or hot salsa
3/4 cup aged cheddar, grated
1 small onion, finely diced
1 small red pepper, finely diced
1 small tomato, finely diced
1/8 cup jalapeno peppers, chopped
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. salt
Olive oil
Sour cream for dipping
Preparation
Pre-heat oven to 325 degrees.
Coat chicken thighs with olive oil and place in baking pan. Cook in oven for 30-45 minutes, until chicken is browned through. Detach chicken and discard skin and bones. Chop meat very finely, until no chunks remain. Add 1 tbsp. olive oil to frying pan and cook chicken on low-medium heat for 3 minutes. Add salt.
In bowl, mash kidney beans into a thick paste and mix. Add bean mixture, jalapenos, chili powder, and cayenne pepper to frying pan, stirring. Cook for 3-4 minutes.
Add salsa, cheddar, red pepper, and half of onion, mixing. Reduce heat to low and cover. Cook for 5-7 minutes, stirring occasionally.
Spoon mixture onto tortillas, sprinkling with onion and tomato before rolling. In separate pan, lightly fry burritos in olive oil on low-medium heat, 1-2 minutes per side.
Serve with avacado salad and sour cream.
