Chicken And Bean Burritos

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I had a craving for burritos, and this is what i came up with. for the taco seasoning, i used recipe #199955. For the shredded chicken, i started with 3 pounds of bone in, skin on thighs, which i roasted with just salt and pepper. I have a small appetite, so one burrito is a serving for me, but if you have a larger appetite, two might be better.

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Steps

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Make the refried beans.

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In a medium dutch oven or heavy sauce pan , combine the pinto beans , diced onion , and 2 1 / 2 cups water.

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Bring to a boil , covered , then remove from heat and let soak , still covered , for 2 hours.

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After 2 hours , stir the beans and bring back to a boil.

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Reduce to a simmer , and let cook until the beans are very tender.

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This will take between two and three hours.

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Add the kosher salt.

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Taste the beans for seasoning , and if necessary , add the msg.

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Use a potato masher to crush some of the beans , and stir to thicken the liquid remaining in the pan.

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If you like your beans smoother , crush as many as makes you happy.

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Set beans aside.

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Chicken mixture.

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In a bowl large enough to hold all of the chicken , combine the water and taco seasoning.

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Add the chicken , and toss until all of the pieces are coated with the taco mixture.

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Taste a piece for seasoning , and if needed add salt or pepper to taste.

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Wrap the tortillas in plastic wrap and heat them in .

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Ingredients

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dried pinto bean, water, onion, kosher salt, msg, boneless skinless chicken thighs, taco seasoning, queso fresco, flour tortillas