Protein Base Burrito / Quesadilla Recipe

Protein base burrito/quesadilla - preparation and assembly

1. 1

   Prep all fillings: shred cooked chicken if needed, drain and rinse black beans, warm rice if necessary, and chop cilantro. Slice peppers and onions if using.

2. 2

   Season the chicken: heat 1 tablespoon olive oil in a skillet over medium heat. Add shredded chicken, garlic powder, ground cumin, chili powder, paprika, salt, and pepper. Cook 3-5 minutes, stirring to coat and heat through.

3. 3

   Sauté peppers and onions (if using): in the same skillet, add remaining olive oil and sauté sliced peppers and onions for 4-5 minutes until tender and lightly charred.

4. 4

   Assemble the filling: in a large bowl, combine the seasoned chicken, black beans, warm rice, pico de gallo, cilantro, and a squeeze of lime juice from the lime wedges. Mix to combine.

5. 5

   Warm tortillas: briefly warm tortillas in a dry skillet or microwave to make them pliable (about 15-20 seconds per tortilla).

6. 6

   For burritos: lay a tortilla flat, spoon a portion of filling onto the center, top with shredded cheese, fold in the sides, and roll tightly into a burrito. Repeat with remaining tortillas.

7. 7

   For quesadillas: heat a clean skillet with a light coating of olive oil. Place a tortilla in the skillet, sprinkle cheese on half, add filling, fold over, and cook 2-3 minutes per side until cheese melts and tortilla is golden. Repeat with remaining tortillas.

8. 8

   Serve: slice burritos in half if desired, top with extra pico de gallo, cilantro, and a dollop of sour cream if using. Serve immediately with lime wedges.