Red Chicken, Potato & Beans Recipe

Burros

1. 1

   Prepare toppings and fillings

   Dice the onion and mince the garlic. Rinse and drain the black beans. Peel and dice potatoes into 1/2-inch cubes.

2. 2

   Cook potatoes

   Place potato cubes in a pot, cover with water, and boil until just tender, about 6-8 minutes. Drain and set aside.

3. 3

   Season the chicken

   In a large bowl, mix cumin, chili powder, paprika, salt, and pepper. Toss chicken thighs in the spice mix until evenly coated.

4. 4

   Sauté aromatics

   In a large skillet, heat olive oil over medium heat. Add onions and garlic; cook until translucent, about 3-4 minutes.

5. 5

   Cook chicken

   Add seasoned chicken to the skillet; cook until no pink remains, about 6-8 minutes. Remove chicken and shred or chop.

6. 6

   Build filling

   Return chicken to the skillet with potatoes, black beans, and red enchilada sauce. Stir to combine; simmer 6-8 minutes until flavors meld and potatoes are tender. Adjust salt to taste.

7. 7

   Warm tortillas

   Warm tortillas in a dry skillet or microwave until pliable, about 20-30 seconds per side.

8. 8

   Assemble burritos

   Spread a portion of filling onto the center of each tortilla. Sprinkle with shredded cheese, then fold in the sides and roll tightly to enclose.

9. 9

   Optional crisping

   If desired, toast the sealed burritos seam-side down in a hot skillet for 1-2 minutes per side to lightly crisp and seal.

10. 10

    Serve

    Serve warm with optional toppings: chopped cilantro, sour cream, and lime wedges as desired.