1 lb. boneless chicken breast, cut, or chicken tenders
2 TB. vegetable oil ( I used olive oil)
5 TB. butter, divided ( you can use about half of this if you want)
1 large onion, sliced and divided
2-3 TB. regular or medium chili powder
2 tsp. onion powder
1 tsp. granulated garlic powder
1/2 tsp. ground cumin
1/4-1/2 tsp salt, to taste
1/4-1/2 tsp pepper, to taste
2 medium sweet potatoes, peeled and cut into small pieces ( I used 1 large one)
1 green bell pepper, minced
1 15 oz. can low salt black beans, drained and rinsed.
2 tsp. brown sugar
1/4-1/2 cup sour cream
1/4-1/2 cup cheddar cheese
Pico de gallo:
3 medium tomatoes, diced
1 peach diced
1/2 mango, diced (if you cant find a peach use the whole mango)
1/3 cup corn kernels
1 small onion, diced
1/4 tsp salt, to taste
1/4-1/2 tsp. ground black pepper, to taste
2 TB minced fresh cilantro (optional)
12 large burrito wrappers
In a large, covered pan, heat the oil. Add the chicken, 1 TB of the butter, 1/2 sliced onion, Chili powder, onion powder, granulated garlic, cumin, salt and pepper. Mix well, cover and cook over low heat for 2 hours.
While chicken cooks, prepare the pico de gallo by combining all of the ingredients in a bowl. Mix well and refrigerate for at least 30 minutes.
After the chicken has been cooking for 1 1/2 hours, place the sweet potatoes in a separate saucepan. Add enough water to cover the sweet potatoes and bring to a boil. Once boiling, reduce the heat to a simmer and cook until tender about 15 min.
Remove the chicken from the pan, Shred the chicken with forks or your fingers and place in a roomy bowl. Cover and set aside. Rinse out the pan. place the bell peppers and remaining onion in the pan and cook over medium heat until the peppers begin to blacken. Remove from the heat.
Drain the sweet potatoes and mash. Place in the pan with the bell peppers/onion mix. Add 1 TB of the butter, the brown sugar and salt to taste and heat over medium-low heat until heated through. Remove from the heat and add to the bowl with the chicken. Add the beans and mix well. take a burrito and place some of the mixture in the center. Add some sour cream and cheese. Fold up the top and bottom and then the sides to seal. Repeat with the remaining burritos. In a large pan, heat the remaining 3 TB butter over medium heat. Place the burritos in the pan, folded side down, and cook for 2 minutes. Carefully flip the burritos and cook an additional 2 minutes. Remove from the an and top with Pico de Gallo and extra sour cream, if desired.
Prep time: 30 min
Cooking time: 2 hours
Yield: 12 burritos
Calories from fat: 130
Total fat: 14.g