This dish came about because I had various bits of leftovers in the fridge and wanted to use them up while also having a full-flavored dinner. If you prefer burritos, you could roll your bean mixture up rather than spreading it out on the toasted tortilla as I did. If you are not pigs the way we are, you can get four servings out of this. Sadly, we are pigs.
Ingredients:
1 can refried beans (I use fat-free spicy refried beans; I’d rather have the fat calories elsewhere)
1 to 2 adobo peppers, finely diced plus some of the sauce from the can
1 cooked boneless, skinless chicken thigh, diced
½ avocado, cut in thin strips
2 to 3 T diced fresh cilantro
Sour cream (I use light sour cream)
Shredded cheddar or jack cheese (or a mix)
Adobo seasoning
Salsa verde
2 to 3 tortillas
Directions:
- Mix the beans and diced chicken in a microwave-safe bowl and heat thoroughly.
- Toast the tortillas in a toaster oven, taking care not to burn them OR place in a sauté pan and cook till crisp. If you are making burritos, omit this step.
- Sprinkle some cheese on the hot tortillas and spread the bean mixture on top.
- Sprinkle the adobo seasoning on the beans.
- Sprinkle some cilantro on the beans.
- Top with sour cream, avocado slices and salsa verde.
- Enjoy!
2 comments:
I will have to try this, but I'll use Jen's homemade refried black beans, maybe I will get her to post a recipe, they are delicious!
Yep I thought about calling out made from scratch beans. But when I made this, I needed to use up what I had on hand.
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