These are fantastic to make in a big batch and toss in the freezer. It’s better than buying those over-processed store-bought versions. They thaw out fairly quickly and reheat nicely in the oven or microwave. I usually tell my kids to grab one of these when they are so hungry and it’s not quite time for dinner yet. They never have any problems with that! Check out what they are saying about this recipe over at Group Recipes:
“Great idea really easy and none of my guest will know its not bad for them.”
With a taste this good, people won’t believe these are actually pretty healthy!
Ingredients
1 can pinto beans (14.5 oz)
1lb diced chicken breast
1 tsp bacon grease
3/4c water
1 cup onion
1/2 cup Newman’s Own salsa
4 oz Kraft pepper Jack cheese, shredded
2 tbsp Taco Potion 19 Alton Brown
1 tbsp Tabasco sauce
8 whole wheat tortilla, LaTortilla Factory
Instructions
Heat skillet to medium high, after heated add the bacon drippings and coat the pan. Quick sear and brown the diced chicken breast. Turn the heat down a notch then add the onions for a bit of a saute.
Mix the Taco Potion 19 Alton Brown into 3/4c of hot water. Pour over
Pour the mix over the browned chicken and softened onions, let simmer for 10 minutes.
In a large mixing bowl, pour in the salsa and pinto beans and mash well to combine. Add bean mixture to the chicken skillet and fold over to combine. Let simmer for another 10 minutes
Warm tortillas in microwave wrapped in a dish towel with a bit of water
Put about 1/2 cup of mixture on each tortilla. Top mixture with some shredded cheese and a dab or two of Tabasco and roll up.
Top with some additional salsa. Serve warm.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Add a dollop of sour cream.
Thanks again to Group Recipes for this quick and delicious recipe.