May 5th is Cinco de Mayo. It commemorates the Battle of Puebla in 1862. I didn’t really know a lot about how this celebration came to be, just that we ate Mexican food. Well, head over to Jill Dennison’s blog and read about the history and celebrations. https://jilldennison.com/2022/05/05/el-cinco-de-mayo/

Meanwhile, I am making Chicken and Black Bean Burritos for dinner. My kids love these and so do I. This recipe is from Canadian Living Magazine.

Chicken and Black Bean Burritos

  • Portion size – 8 servings
  • Credits: Canadian Living Magazine: July 2005

INGREDIENTS

  •  1 tablespoon vegetable oil
  •  1 onion chopped
  •  2 garlic cloves minced
  •  1/4 teaspoon salt
  •  1/4 teaspoon pepper
  •  4 boneless skinless chicken breasts cubed (I use whatever chicken I have on hand)
  •  1 jalapeño pepper seeded and minced
  •  1 sweet red pepper chopped
  •  1 can black bean drained and rinsed
  •  1 cup salsa
  •  8 whole wheat tortillas
  •  2 1/2 cups shredded Cheddar cheese
  •  1/2 cup light sour cream

METHOD

In skillet, heat oil over medium-high heat. Fry onion, garlic, salt and pepper until softened, about 3 minutes. Add chicken, jalapeno, red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside, about 10 minutes. Let cool.

Spoon about 3/4 cup (175 mL) of the filling down centre of each tortilla; sprinkle each with 1/4 cup (50 mL) of the cheese. Fold in bottom and top edges, roll up. Place, seam side down, in greased 13- x 9-inch (3 L) glass baking dish. Sprinkle remaining cheese over top.

Bake in 400°F (200°C) oven until golden and hot, and cheese is melted, about 15 minutes. Serve with sour cream.