Chicken and Bean Burritos with Pineapple Salsa

This is a long one but is worth it everytime we make these. I always feel refreshed after eating these so healthy under 500 calories per burrito!

For the chicken and bean burritos:

1 cup fresh or frozen corn kernels, Thawed and drained, if frozen

1 (15 1/2 ounce) can black beans, drained and rinsed

1/2 cup fresh cilantro leaves, chopped

1 1/2 tablespoons fresh lime juice

1 teaspoon minced fresh jalapeno (optional)

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

3/4 pound bone-in, skin-on split chicken breasts... we used regular chicken breasts and it worked great!

3 peppercorns                                                           

1 carrot, sliced                                                         For the pineapple salsa:

1 bay leaf                                                                 1 c. ripe pineapple, chopped

3 medium tomatoes, 2 quartered, 1 sliced                1/4 c. red onions, chopped

1 white onion, quartered                                     1/4 c. red bell pepper, chopped

6 garlic cloves                                                          1 Tblsp fresh cilantro, chopped

1 1/2 teaspoons vegetable oil                                    1 Tblsp fresh lime juice

4 medium flour tortillas

1/4 cup shredded low-fat cheddar

1/4 cup shredded iceberg lettuce

1. Heat a medium skillet over medium heat. Add the corn and cook, shaking the kpan occasionally, until browned, about 5 minutes. Transfer to a medium bowl. Add beans, cilantro, lime jalapeno, salt, and cayenne, and stir until well mixed; set aside.

2. Put the chicken, peppercorns, carrot, bay leaf, and 3 of the garlic cloves in a large saucepan and add enough water to cover by 2 inches. Bring to a boil, then simmer over medium heat until cooked through, about 25 minutes. Let cool slightly in the broth. Remove the chicken from the broth and remove the skin and bones. Shred the chicken into small pieces and return the meat to the broth.

3. Put the quartered tomatoes, onion and garlic in a blender and blend until smooth. Heat the oil in a large, deep skillet over medium-high heat. Add the tomato mixture and cook, stirring until thickened and fragrant, about  minutes. Using a slotted spoon, transfer the shredded chicken to the tomato mixture. Stir until well mixed.

4. Heat a large skillet over medium heat. Warm the tortillas, one at a time until pliable, about 1 min. Divide the cheese lettuce diced tomato bean mixture and the chicken with its sauce among the tortillas, spreading the ingredients in a line down the center. Fold in the top and bottom then roll in the sides. Serve immediately.

5. To make the pineapple salsa: Place all the ingredients in a bowl and mix together. Set aside.

Be sure to read the recipe carefully, mistakes are easy. I like to throw in some avacado since its my fav!