Green Chicken & Beans Burro Recipe

Burros

1. 1

   Prep toppings

   Wash and chop cilantro. Slice avocado if using. Shred lettuce if desired and set out sour cream for topping.

2. 2

   Season and sear the chicken

   Pat chicken breasts dry. Season all over with salt, pepper, cumin, and chili powder. In a large skillet, heat olive oil over medium-high heat. Sear chicken about 2-3 minutes per side until browned. Remove and set aside.

3. 3

   Build green sauce with aromatics

   In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Add minced garlic and cook 30 seconds more. Return chicken to the skillet, add salsa verde, reduce heat to medium-low, and simmer until chicken is cooked through (internal 165°F / 74°C) and sauce thickens, about 8–12 minutes. Shred the chicken in the pan and fold it into the sauce.

4. 4

   Prepare the beans

   In a small pot, gently warm pinto beans with a splash of water. Stir in additional cumin and salt to taste, and a squeeze of lime juice. If you like a smoother texture, mash part of the beans and mix back in.

5. 5

   Warm tortillas

   Warm tortillas one by one in a dry skillet or microwave until pliable, about 20–30 seconds per tortilla.

6. 6

   Assemble the burritos

   On each tortilla, spread a layer of beans. Top with green chicken and sauce, sprinkle with shredded cheese, and add cilantro. Drizzle with lime juice and add optional toppings: avocado slices, sour cream, and lettuce if desired.

7. 7

   Roll and finish

   Fold in the sides and roll the burrito tightly from bottom to top. If you like a crisp exterior, place the rolled burritos back in a dry skillet and toast for 1–2 minutes per side until cheese melts and tortilla is lightly browned.