Advertising
Advertising
Ingredients
5 tortillas , flour (approx 20cm/8" wide)
BURRITO SEASONING:
1 tsp each onion powder, dried oregano, salt
2 tsp each dried cumin powder, paprika
1/4 tsp black pepper
3/4 tsp cayenne pepper (optional, adjust to taste)
CHICKEN FILLING:
600g / 1.2 lb chicken breast, sliced in half horizontally (Note 1)
2 tbsp olive oil, separated
1/2 onion, chopped
2 garlic cloves, finely minced
1 red capsicum/bell pepper, diced
400g/14oz refried beans, canned (Note 2)
1/4 cup water
RICE - CHOOSE ONE:
2.5 cups white rice, plain (cooked, Note 3)
2.5 cups Mexican Red Rice (the best for Burritos!)
OTHER STUFFINGS:
400g/14oz canned corn, drained (or 280g/9oz frozen thawed)
1.5 cups (150g) cheese, shredded (Mexican blend, cheddar, tasty, Monterey Jack)
1/4 cup coriander/cilantro, finely chopped
SAUCE FOR DUNKING - CHOOSE:
Avocado sauce
Sour cream
Salsa (restaurant-style, smooth)
Instructions
Burrito Seasoning - Mix Seasoning ingredients. Drizzle 1 tbsp oil over the chicken, mix to coat. Sprinkle with Seasoning, toss to coat.
Cook chicken - Heat 1 tbsp oil in a large skillet over high heat. Add chicken, cook for 2 minutes. Turn and cook for 1.5 minutes. Remove, rest 2 minutes then chop.
Saute onion - In the same skillet, add onion and garlic, cook for 1 minute. Add capsicum, cook for 2 minutes until onion is translucent.
Finish Filling - Add refried beans, diced chicken, and water. Stir and cook for 2 minutes until it reduces slightly. It should be thick and juicy, not watery, and not dry/stodgy! Let cool for 5 minutes - will thicken.
ASSEMBLE BURRITOS:
Gently warm tortillas in the microwave (makes them pliable), lay on the work surface.
Place rice on lower third, top with Chicken Filling, corn, cheese then sprinkle with coriander. Fold up, burrito style.
Toasting: Either pan-fry over medium-high heat (no oil) for 2 minutes on each side to make tortilla crispy and melt the cheese a bit OR wrap tightly in foil and bake in oven 10 minutes at 180°C/350°F.
Dunk in sauce(s) of choice or douse with hot sauce of choice, and devour! Suggestions: Avocado Sauce, Guacamole, sour cream, Restaurant Style Salsa, Queso, Nacho Cheese Dip.
The freezer is friendly! Note 4 for directions.
Recipe Notes:
1. Chicken breast - slice in half horizontally to make 2 thin steaks out of each breast. I do this so there's more surface area to coat in the spice mix!
2. Refried beans - secret ingredient! Makes the burrito filling juicy and holds it all together, rather than dry and crumbly (which too many burritos are!)
Substitution: Saute 1 garlic clove minced in a little oil until golden. Add 1 can pinto, red kidney, or black beans with 1/4 cup of the liquid in the can, 1/2 tsp each cumin, onion, and paprika powder. Stir few minutes until beans thoroughly heated then mash or puree.
Any beans will actually work just fine, just a different color!
3. Rice - you'll need 1 cup of uncooked rice to make 2.5 cups of cooked rice. See here for instructions for how to cook plain rice, or make Mexican Red Rice!
4. Storage - Wrap in cling wrap or foil, fridge for 4 days, or freeze. Best to warm in oven - 15 minutes at 180C/350F wrapped in foil. Frozen - thaw overnight then warm in oven 15 minutes. To reheat from frozen, wrap in foil and place in the oven for 40 minutes at 180C/350F.
5. Nutrition per burrito.
NUTRITION INFORMATION:
Calories: 700kcal (35%)Carbohydrates: 72g (24%)Protein: 49g (98%)Fat: 23g (35%)Saturated Fat: 9g (56%)Cholesterol: 109mg (36%)Sodium: 2051mg (89%)Potassium: 1209mg (35%)Fiber: 10g (42%)Sugar: 8g (9%)Vitamin A: 2036IU (41%)Vitamin C: 101mg (122%)Calcium: 470mg (47%)Iron: 9mg (50%)
Advertising