Pinto Beans, Chicken, Fresh Salsa Burritos
Prep time
Cook time
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This is a simple recipe to make, the beans soak overnight though, so plan ahead, get ready for your house to smell amazing and enjoy! Scratch-made pinto beans with cumin and coriander, roasted chicken and fresh mango salsa. Break out the Mexican Moonshine, shake up some margaritas and you're set!
Recipe type: Lunch, supper, snack
Cuisine: Mexican
Serves: Serves 4
Pinto Beans
  • 8 OZ pinto beans, rinse and soak overnight. Pour through a colander to drain.
  • 1 quart chicken or veg stock
  • Spices:
  • 1 TSPN cumin
  • ½ TSPN dill
  • ½ TSPN oregano
  • ½ TSPN onion powder
  • ½ TSPN fenugreek
  • ¼ TSPN chili powder
  • ¼ TSPN coriander
  • Salt & Pepper
Roasted Chicken
  • 3lb whole chicken (organic)
  • 1 red onion (peel and cut in quarters)
  • 1 lemon (cut in half)
  • Olive Oil
  • 8 pats of butter
  • Honey
  • Large sprig cilantro
  • Salt & Pepper
  • The other half of your spices (from the beans)
  • 1 cup chicken stock
Mango Strawberry Salsa
  • 1 mango diced
  • 8-10 strawberries diced
  • 1 tomato diced
  • Half English cucumber diced
  • 3 scallions diced
  • 2 TBS finely chopped cilantro
  • Salt & Pepper
  • Olive oil, dark balsamic vinegar
4 large flour tortillas or 8 small ones
Pinto Beans:
  1. To a stock pot add 1 quart of chicken or veg stock and the pinto beans. Season with salt & pepper.
  2. Premix spices, add ½ to the pot. Reserve the other half. Cook over high heat, bring to simmer. Lower heat, cook w/ the lid partially on 2.5 - 3 hours. (Trust me, it needs every minute.)
Roasted Chicken:
  1. Preheat the oven to 350
  2. Clean, trim, rinse and pat dry the whole bird.
  3. Drizzle olive oil, both sides. Salt & Pepper both sides.
  4. Separate the skin from the chicken breasts, place the butter under the skin, 4 pats each side.
  5. To the cavity add a red onion cut in quarters
  6. Cut a lemon in half and squeeze both halves over the top
  7. Season the chicken with the leftover spices (from the beans.)
  8. Place several sprigs of cilantro on top of the chicken and drizzle honey over the whole bird. Pour the chicken stock into the pot. Cover and roast in the oven for 2 hours
Mango Strawberry Salsa
  1. Add the mango, strawberries, tomato, cucumber, scallions and cilantro to a medium bowl. Drizzle olive oil and a few TBS of vinegar. Stir, mixing thoroughly. Season with salt and pepper to taste. You can make this a day ahead if you like!
While the chicken is resting, place the flour tortillas in foil and warm them in the oven. After about 10 minutes, I like to break down the chicken, removing the meat from the bones - you can either slice, cube or shred. Build your burritos and serve!
Serve with shredded Mexican cheese, sour cream and garnish with a squeeze of fresh lime juice.
Recipe by This Little Italian at