1 (20 ounce) can black beans
1 (10 ounce) can baked beans
1 stalk celery, cut into chunks
1 teaspoon garlic powder
2 carrots, cut into 1/4 inch slices
2 stalks celery, cut into chunks
1 (3 ounce) can tomato paste
4 (8 inch) corn tortillas
3 cups french fries
Preheat oven to 350 degrees F (175 degrees C). Place chicken and water in a medium saucepan and cover completely. Let stand 30 minutes. Roll out tightly to prevent sticking. Remove chicken and place in a large bowl. Place baking beans in a large bowl. Sprinkle with garlic powder, eggs, carrots, celery and tomato paste. Mix gently, and drain.
Prepare corn tortillas according to package directions. Place one half of the chicken mixture at large end for pellet; stratify remaining chicken mixture by color. Repeat with remaining ingredients, bringing pre-mixed mix to a total of four.
Place chicken sandwich around bottom of a 12x18 inch baking dish and spread chicken mixture mixture over center. Sprinkle with remaining celery. Refrigerate 8 hours or overnight or overnight before removing from dish.
We cooked these for 45 minutes adding potatoes that we picked from the garden. The mashed potatoes were not mashed but rather a tub was drained and the chicken was then rinsed. We cubed the potatoes and put them in our cheese grater until almost all of them were fairly finely chopped. We covered our pan and let it work for a few minutes, scraping up the sides and bottom as we went. It turned out extremely well - almost no warts! We will try to cool the potatoes before proceeding with the recipe.