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Chicken and Bean Burritos

This is a super simple recipe.  It can be made much harder if you roast your own chicken but these days, I prefer short cuts mid-week.  We brought these with us on an evening picnic a couple weeks ago, so they travel well if you wrap them up appropriately.  I serve this with roasted corn salad.  


  • 1 store bought rotisserie chicken
  • 1 package flour tortillas (I use whole wheat)
  • 1 can refried beans (you can use any kind of bean you want here- black, pinto, etc)
  • 1 red onion, thinly sliced
  • 1 cup red wine vinegar
  • 1 t sugar (or favorite sweetener)
  • 1 container sour cream
  • 1 package shredded cheddar and monterey jack cheese
  • 1 cup guacamole (I always make homemade guacamole but I was introduced to a really good store bought version at Trader Joe's:  reduced fat greek yogurt guacamole).  


Place onion slices in bowl with vinegar and sugar.  Stir and let sit for at least 30 mins.  Remove bones from chicken and shred the meat (light and dark meat).  Set aside.  Heat refried beans in small saucepan over medium heat until beans are warm, soft and spreadable.  Remove from heat.  

Preheat oven to 400 degrees F.  Prepare burritos:  lay flour tortilla on flat surface.  Spread beans on one half of tortilla and sour cream on the other. Lay chicken, onion, cheese and guacamole over refried beans.  Roll burrito starting on side with beans and chicken and use the sour cream side to "seal" the burrito.  Wrap tightly in aluminum foil.  Bake for 10 minutes.  



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