25 minutes
Serves 4
Ingredients:
1 1/2 pound boneless, skinless chicken breast
2 Tbsp. butter
2 Tbsp. minced garlic
Juice of 1 whole lemon
1 tsp. salt
1 tsp. black pepper
1/2 cup fresh chopped tomatoes
1/4 cup sour cream
1 can pinto beans (We like Trader Joe's Organic)
1/2 medium onion, chopped into 1 inch pieces
4 flour tortillas
Make Dinner:
Pour pinto beans into a medium saucepan. Add a can of water and onion pieces to beans. Bring beans to a boil and cook for 10 minutes. While beans are cooking, chop chicken breast into bite size pieces. Heat butter in a large saute pan over medium high heat. Add garlic. Saute for 2 minutes. (Chef's Note: Do not over cook or garlic will burn!) Add chicken. Squeeze lemon juice over chicken and sprinkle with salt and pepper. Saute for 10-12 minutes until chicken is cooked through and beginning to brown. Remove from heat and place in serving bowl. Add chopped tomatoes and sour cream. Mix well. Place 1/4 cup pinto beans and 3/4 cup chicken mixture into a flour tortilla and roll tightly. Serve with tortilla chips and fresh salsa.