Entrée: Shredded Chicken Burrito with Green Bell Pepper Mashed Sweet Potatoes and Peach Mango Pico de Gallo

Difficulty: Medium

Prep Time: 10 min

Cook Time:

2 hrs (chicken)

20 min (other ingredients)

Serves (4)

This dish is all about balance. The spiciness of the chicken is perfectly paired with amazing green bell pepper sweet potatoes, while fresh peach mango pico de gallo cools the pan seared burrito. Add in your choice of black beans, cheddar cheese, and sour cream, and your only regret will be that you can't stop eating.

Ingredients: 4 flour burritos, 1 lb chicken tenderloins, 2 medium sweet potatoes, 1 1/2 onions, 1 green bell pepper, 1 can low salt black beans, 2-3 tbsp chili powder, 2 tsp onion powder, 2 tsp brown sugar, 1 tsp garlic powder, 1/2 tsp cumin, salt, black pepper, sour cream, cheddar cheese, oil, butter Pico de Gallo: 3 medium tomatoes, 1 peach, 1/2 mango, 1/3 cup corn, 1/2 onion, salt, pepper, and cilantro to taste

**Chicken and Pico de Gallo can be made 24 hrs ahead of time.**

For pico de gallo, dice tomatoes, peach, mango, and onion. In medium mixing bowl, combine with corn, salt, pepper and minced cilantro to taste. Refrigerate at least 30 min.

Coat bottom of large pan with oil. Place chicken in pan with 2 tbsp of butter, 1/2 sliced onion, chili powder, onion powder, garlic powder, cumin, and sprinkle generously with salt and pepper. Cover and cook over low heat, 2 hrs.

As chicken finishes cooking, peel sweet potatoes and cut into small pieces. Place potatoes in 2 qt. saucepan, cover with water, bring to boil. Once boiling, reduce heat to medium and cook until tender (about 15 min).

If desired, heat black beans in 1 qt saucepan over medium heat.

Remove chicken from pan. Shred chicken with forks by pulling pieces apart. Cover and set aside. Slice bell pepper and sauté in the pan that was used for the chicken over medium heat. Cook peppers until they begin to blacken. Remove peppers from pan and mince.

Drain potatoes and mash. Over medium-low heat, combine mashed sweet potatoes and minced bell peppers back in the pan. Add 2 tbsp butter, brown sugar, and salt to taste. Remove from pan and set aside.

Sauté remaining onions in pan over medium heat. Remove from pan and set aside.

Place shredded chicken, sweet potatoes, black beans, sautéed onions, sour cream and cheddar cheese in center of burrito. Fold burrito sides in and over themselves to seal. Place burrito in buttered pan, folded side down, over medium heat. Cook each side 2 min. Remove from pan and top with sour cream and pico de gallo.