Chicken, Brown Rice And Black Bean Burrito
April 7, 2016
1Heat the Tantillo California Extra Virgin Olive Oil in a nonstick skillet over medium heat.
2Add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes.
3Add the bell peppers and zucchini and cook, stirring, until the vegetables are softened, about 5 minutes.
4Add the rice and beans, and stir. Season with cilantro, chili powder, coriander, cumin, 1/4 teaspoon of the black pepper and 1 teaspoon of the salt.
5Rub the chicken breasts with salt and pepper.
6On an outdoor grill, or in a nonstick pan or skillet, sear or grill the chicken for 3 to 4 minutes on each side.
7Cut the chicken into 1/2-inch slices. Reserve for later. Preheat the oven to 300°F.
8Warm the tortillas for 2 minutes to make them more pliable, then remove from the oven and raise the oven temperature to 375°F.
9Store the tortillas under a hot damp towel to keep moist. Lay a tortilla on a flat surface and put one quarter of the rice/bean mixture across the tortilla about 3 inches from the bottom.
10Leave 1 1/2 inches on each side of the tortilla visible (this makes rolling the burrito easier). Lay a quarter of the sliced chicken breasts in the center of the rice/bean mixture.
11Spoon 1 tablespoon of salsa over the chicken. Fold in the sides of the tortilla and roll tightly.
12Seal the top of the tortilla with spritz of warm water. Repeat this process with the three remaining tortillas.
13Wrap each burrito in foil and warm in the oven for 10 to 12 minutes.
14They can also be microwaved (do not use foil) for 2 to 3 minutes on medium.
15Slice in half before serving. Buon Appetito!