Super Burrito Recipe

Marinate chicken

Pat chicken breasts dry. Combine olive oil, cumin, chili powder, garlic powder, salt, and black pepper in a bowl. Rub mixture over chicken and let rest 15 minutes at room temperature (or refrigerate up to 2 hours).

Grill or pan-sear

Heat a grill or large skillet over medium-high heat and brush with 1 tsp vegetable oil. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice thinly against the grain.

Rinse rice under cold water until water runs clear. In a small saucepan, bring 2 cups water and 0.5 tsp salt to a boil. Add rice, reduce heat to low, cover, and simmer 15 minutes or until water is absorbed. Remove from heat, stir in butter, lime juice, and chopped cilantro. Fluff with a fork and keep warm.

Heat 1 tsp olive oil in a small saucepan over medium heat. Add finely chopped onion and cook 2–3 minutes until softened. Add drained black beans, 2 tbs water, 0.5 tsp cumin, and 0.25 tsp salt. Simmer gently 5–7 minutes, mashing a few beans with the back of a spoon to thicken slightly. Keep warm.

Combine diced tomatoes, red onion, minced seeded jalapeño, cilantro, lime juice, and 0.25 tsp salt in a bowl. Stir and taste; adjust salt or jalapeño for desired mildness. Let sit 5–10 minutes for flavors to meld.

Halve and pit avocados, scoop flesh into a bowl and mash to desired texture. Stir in lime juice, 0.5 tsp salt, minced red onion, and chopped cilantro. Taste and adjust seasoning.

Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds so they are pliable.

To assemble each burrito: lay a warmed tortilla flat. Spoon about 1/2 cup cilantro-lime rice in the center, then 1/4 cup black beans, followed by sliced grilled chicken (about 3–4 oz), 2 tbs fresh salsa, 2 tbs guacamole, 2 tbs sour cream, 1/4 cup shredded cheese, 1/2 cup shredded lettuce, and 2 tbs diced tomato.

Fold the sides of the tortilla in toward the center, then roll from one end to the other tightly to enclose filling. Place seam-side down on a hot skillet or grill and press gently 1–2 minutes per side until lightly golden and sealed.

Slice in half if desired and serve immediately. Offer extra salsa, guacamole, and sour cream on the side.