Ingredients
1 lb chicken breasts, boneless & skinless, cut into strips
1 tsp ground cumin
1 tsp garlic, fresh, minced
3 tbsp olive oil
¼ cup yellow onions, cut into small dice
2 tsp salt
1 tsp ground black pepper
1 cup tomatoes, cored & diced (no need to deseed)
1 cup red onion, cut into medium dice
¼ cup pickled jalapeno peppers, or fresh, chopped (deseed if using fresh)
1 cup brown rice, cooked
2 tbsp lime juice, or lemon juice
1 tbsp cilantro, fresh, chopped
½ cup black beans, canned, drained
4 flour tortillas, soft & large
1½ cup Monterey Jack , or any Mexican cheese of your choice, grated
salsa, or either or combination of any of the following: sour cream salsa, & or guacamole
potato chips
Preparation
Combine cumin, salt, & ground pepper. This will be used to season the chicken.
Season the chicken with the mixed spices, toss it, & set aside. Allow it to marinate briefly for roughly 5 minutes.
Heat up oil in a saute pan and add the yellow onions & garlic. Saute briefly.
Add the chicken & saute for about 5 minutes, or until chicken is cooked through & briefly caramelized. Set aside.
In a bowl, combine the tomatoes, red onions, jalapenos, rice, lemon or lime juice, and cilantro. Toss the ingredients until evenly incorporated.
Now, divide the vegetables and rice mixture equally into the four tortillas.
Place the black beans next, followed by the chicken and cheese on top. Gently roll until you reach the top of the tortilla, tucking in the edges while rolling. Repeat for the rest of the tortillas.
Warm up the burritos in a microwave to melt the cheese.
Serve the burritos with ¼ cup salsa or any of the condiments & 1 oz side of potato chips while still warm.
