Weeknight Chicken Burrito
Total Time
45 minutes
Rating
0 out of 5 stars
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Ingredients
3 servings
- Chicken Thighs, ~ 454 g
- Salt, 5 g
- Cumin seeds, 2 parts
- Coriander seeds, 1 part
- Chili Powder, 1/2 part
- Black Beans, 800 g
- Jalapeños, 1
- Garlic, 1 clove
- Lime juice, 1/2 lime
- Large 12" flour tortillas, 2-4
- Cheese,
- Salsa,
- Lettuce,
- Crema,
- Pickled onions,
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Preparation
Step 1
Prepare the chicken
Step 2
Place the chicken on a sheet tray and evenly coat it with salt on both sides. In a mortar & pestle, add the spices and grind them together. Heavily season the chicken with the spices on both sides.
Step 3
Sear the chicken
Step 4
Set a griddle over high heat. Add a drizzle of oil. Once it’s hot, add the chicken and let it sear until well browned on each side. Check the temp to make sure they reach 165°F/74°C. While the chicken sears, start making the beans.
Step 5
Start the beans
Step 6
Set a pan over medium-high heat and add a drizzle of oil. Add the jalapeños and garlic to the pan and let them toast for several minutes. Add the beans to the skillet and bring them to a simmer. As the liquid evaporates, half-mash the beans with a masher or spoon. Take the beans off the heat and add the juice from half of a lime.
Step 7
Prep the filling & slice chicken
Step 8
Prep any other filling components you are using: chop lettuce, shred cheese, and pull out the salsa and crema. Once the chicken is fully cooked, take it off the griddle and chop it up.
Step 9
Assemble & enjoy
Step 10
Toss the tortilla in the microwave for a few seconds until warm. Place the tortilla on the work surface and add a layer of beans followed by the chicken. Next, add cheese, salsa, lettuce, onion, and crema. Roll it up & wrap it in foil to let it all steam together if desired. Enjoy!
Step 11
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