Ingredients
2 lb chicken tenders
2 cups Italian dressing
1 tsp ground cumin
1 tsp dried oregano
1 tbsp smoked paprika
2 tbsp tomato sauce, or tomato passata
2 tbsp red wine vinegar
2 tbsp water
2 cups white rice, cooked
1 tbsp lime juice, or lemon juice
½ tsp sea salt
¼ cup cilantro, chopped
15 oz black beans, (1 can), undrained
1½ tsp dried oregano
1½ tsp ground coriander
1½ tsp ground cumin
1 tbsp ground achiote
3 tbsp olive oil, divided
2 tbsp red onion, minced
1 tbsp garlic, peeled and minced
6 large tortillas, (1 package)
8 oz Mexican cheese, (1 package), shredded
¼ cup tomato salsa
¼ cup sour cream
Preparation
Whisk together the Italian dressing, cumin, oregano, smoked paprika, tomato sauce or passata, vinegar, and water.
Chop the chicken tenders into 1-inch pieces and place them in the bowl with the marinade.
Toss the chicken in the marinade, then cover the bowl with plastic wrap. Marinate the chicken for 2 hours or more.
In a separate bowl, combine the rice with lime juice, sea salt, and cilantro.
In a sauce pan, sauté the onion and garlic in 1 tablespoon of olive oil. Pour in the can of beans, cumin, achiote, coriander, and oregano. Continue sautéing. Set aside.
Heat 2 tablespoons of olive oil on high in a frying pan and cook the chicken for 4 to 5 minutes.
Once the chicken is done cooking, assemble the burrito. Put all of the ingredients that you want on your burrito, or follow the recommended amount, and fold it into a burrito.
Should you prefer the cheese melted, grill the burritos over a preheated greased grill briefly for about 5 minutes on each side, until the cheese melts.
Serve and enjoy with a side of chips and a variety of sauces.
