Recipe:
Chipotle Chili Chicken Burrito

(Kapha)

Feel lighter, battle bloating, and cinch your formerly expanding waist by revving up your metabolism.  Meet the powerful pepper chipotle. “If your digestion is slow or sluggish you don’t get nourished. Spicy or pungent foods energize you because your body processes the nutrients in the foods you are eating and send them to your system with panache,” said Tomasko. Adding fuel to the digestive fire additionally helps you drop excess water weight.

Makes 4 burritos

Ingredients:
2 tablespoons olive oil
1 teaspoon salt
3 boneless skinless chicken breasts cut into long ½-inch wide strips
½  white onion, diced
2 cloves garlic, chopped
1 chipotle chili in adobo sauce, chopped
1 15-ounce can diced tomatoes
1 15-ounce can black beans, drained and rinsed
1 cup spinach, finely chopped
1 cup cilantro leaves, roughly chopped
A package of large whole-wheat tortillas, warmed
1 jar hot salsa (optional)


Directions:
Heat the oil in a large skillet over medium-high heat.  Sprinkle the chicken with salt.  Add the chicken and onion.  Cook 4-5 minutes until the onion begins to soften and the chicken begins to brown.  Add the garlic, chipotle chili, diced tomatoes and their juices, and black beans.

Cover and cook 8-10 additional minutes until the chicken is cooked through.  Stir in the spinach and cilantro and cover off the heat.  Distribute the filling between the four tortillas and tuck in the bottom edge.  Fold over both sides and roll up.  Serve immediately or wrap in aluminum foil and keep warm in a 200°F oven.  Serve with salsa, if using.


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