Ole'

It is, of course Cinco de Mayo today.  For most of us here in the US, that means it is a day to drink Mexican beer and eat Mexican food.  This is actually what I plan on doing today, but I did feel the need to read up on it a little bit.  I did know that it was not actually Mexican Independence Day, as is commonly assumed, but I also did not really know the specifics of why they celebrate this day South of the Border.  If you are curious like me, here is a great site that gives a thorough and yet understandable history lesson:
http://www.vivacincodemayo.org/history.htm

So, back to the food and beer:

Black Bean and Chicken Burritos
(these actually were going to be enchiladas but I got lazy...all that dipping, filling, rolling,...)

2 boneless, skinless chicken breasts
2 cups of water
Sprinkle of whole peppercorns
1 cinnamon stick
1 bay leaf
A pinch of red pepper flakes or chipotle chili flakes

Rinse chicken and pick off any fatty bits.  Poach gently on medium in a saucepan with other ingredients, about 15 minutes.  Shred chicken with two forks in large bowl, set aside.

While chicken is poaching, gather ingredients for the rest of filling:

Disregard the tomato sauce, I was still thinking enchiladas at the time!

2 Small red onions with tops (reserve some green tops for salsa), chopped or sliced
1 large clove garlic, minced
1T extra virgin olive oil
1 can black beans, rinsed and drained
1-ish cup of frozen white and yellow kernel corn (a good shake of the bag)
Mexican seasonings of your choice

I've got chunky salsa verde, oregano, chipotle pepper flakes, cumin, and coriander.

Cook onion and garlic on medium in olive oil.  When softened, add beans, corn, and spices.  Simmer low and slow for 20-30 minutes.  Add shredded chicken and heat through.

Wrap up in a tortilla, pop open a Negra Modelo and enjoy!  I serve these with shredded Monterrey jack cheese and a simple salsa of the green onion tops, diced tomato, avocado, and chopped parsley (Hubby doesn't dig the cilantro). 

Muy Bueno!