We had a lot of leftover chicken from our Peruvian Roast Chicken and I had a handful of ideas of what to make with the leftovers; pizza, burritos, over polenta, tortilla soup, lasagna rolls, tostadas, the list could go on. As you already know by the name of this post and the photo I went with the burrito option and made some chicken, black bean, and corn burritos and they were oh so good! According to my husband, they were even better leftover in his lunch today.
I made some guacamole with the heirloom tomatoes I picked up at the farmers market to go with the burritos. Have I mentioned before how awful I am at making guacamole look appetizing? I'm not ashamed, I'll still show you the picture, because no matter how it looks it always tastes good!
The recipe below makes four to five burritos, but as always adjust ingredients based on how many you would like to make.
Ingredients
3-4 cups cooked shredded chicken
1 tablespoon olive oil
2 cloves of garlic, minced
1/2 onion, sliced
1 can black beans, rinsed and drained
3 ears of corn, corn removed
2 teaspoons cumin
2 teaspoons chili powder
large tortillas
shredded cheddar cheese
salsa
sour cream
guacamole
Directions
Preheat oven to 350 degrees.
Heat olive oil over medium high heat on the stove. Once heated add garlic and onion and cook for about 8-10 minutes. Add black beans, corn, and chiken, seasoning with cumin and chili powder. Heat for another 10-12 minutes, stirring occasionally, until mixture is heated through.
To assemble burritos, spoon about 3/4 chicken mixture into tortilla, fold in bottom and top edges and the roll up. Place seem side down into baking pan. Do this with the remainder of the mixture, placing burritos side by side in baking pan. Spoon 1-2 cups of salsa and spread on top of burritos and then sprinkle with shredded cheese.
Bake for about 20 minutes until cheese is melted.
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