Chicken Burrito With Black Beans, Red Peppers And Avocado
serves 2-4
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1 whole boneless chicken breast
salt and pepper
1 15-ounce can black beans, rinsed and drained
1 red bell pepper, diced
1 tablespoon olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 cup water
4 large flour tortillas
1/3 cup coarsely grated Monterey Jack
1/4 cup chopped fresh cilantro
1 Hass avocado, chopped
1/2 lime, juiced
prep: 25 minutes
total: 45 minutes
baking dish
medium saucepan
tongs
digital instant-read meat thermometer
colander
large sauté pan
grater
1. Preheat the oven to 375F and put a baking dish on the middle rack. Heat 1 cup of water and a splash of olive oil in a medium saucepan over high heat.
2. Season the chicken with a light sprinkling of salt and pepper. When the water boils, add the chicken to the saucepan, loosely cover and reduce the heat to medium-low. Keep an eye on the temperature: you should see steam coming out of the pan constantly, but not aggressively. Simmer the chicken for 10 minutes then turn it and cook until it reaches an internal temperature of 155F, another 10-12 minutes. Remove it from the pan and let it rest on a plate for 5 minutes. Then, shred the chicken with a fork.
3. Meanwhile, prep the rest of the ingredients. Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the peppers and leave them alone to brown on one side, 2-4 minutes. Sprinkle in the cumin and coriander and cook, stirring occasionally, until the spices are toasted and the peppers soften, another 2-4 minutes. Pour in the black beans and water and simmer until the water has almost evaporated, another 3-5 minutes. Remove the pan from the heat.
4. Put the tortillas directly on the oven rack for 30 seconds or so, until they're soft and easy to work with. Remove the baking dish from the oven and drizzle a little olive oil into it. Use a paper towel to coat the bottom and sides.
5. Spoon equal amounts of the shredded chicken and bean filling onto each tortilla, then top with cheese and cilantro, reserving half of the cheese for later. Fold one side of the tortilla over the filling, then tuck in the two sides. Fold the tortilla over the rest of the way to close it and seal in the ingredients.
6. Put the burritos side by side in the baking dish. Cook them until the tortillas toast and the filling gets hot, 10-12 minutes. Remove the burritos from the oven and sprinkle the remaining cheese over them. Put them back in the oven for another 5 minutes or so, until the cheese melts.
7. Meanwhile, chop the avocado and put the cubes into a small bowl. Juice the half of the lime over the avocado and gently stir to coat. When the burritos are ready, spoon avocado over each and serve.
2. Season the chicken with a light sprinkling of salt and pepper. When the water boils, add the chicken to the saucepan, loosely cover and reduce the heat to medium-low. Keep an eye on the temperature: you should see steam coming out of the pan constantly, but not aggressively. Simmer the chicken for 10 minutes then turn it and cook until it reaches an internal temperature of 155F, another 10-12 minutes. Remove it from the pan and let it rest on a plate for 5 minutes. Then, shred the chicken with a fork.
3. Meanwhile, prep the rest of the ingredients. Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the peppers and leave them alone to brown on one side, 2-4 minutes. Sprinkle in the cumin and coriander and cook, stirring occasionally, until the spices are toasted and the peppers soften, another 2-4 minutes. Pour in the black beans and water and simmer until the water has almost evaporated, another 3-5 minutes. Remove the pan from the heat.
4. Put the tortillas directly on the oven rack for 30 seconds or so, until they're soft and easy to work with. Remove the baking dish from the oven and drizzle a little olive oil into it. Use a paper towel to coat the bottom and sides.
5. Spoon equal amounts of the shredded chicken and bean filling onto each tortilla, then top with cheese and cilantro, reserving half of the cheese for later. Fold one side of the tortilla over the filling, then tuck in the two sides. Fold the tortilla over the rest of the way to close it and seal in the ingredients.
6. Put the burritos side by side in the baking dish. Cook them until the tortillas toast and the filling gets hot, 10-12 minutes. Remove the burritos from the oven and sprinkle the remaining cheese over them. Put them back in the oven for another 5 minutes or so, until the cheese melts.
7. Meanwhile, chop the avocado and put the cubes into a small bowl. Juice the half of the lime over the avocado and gently stir to coat. When the burritos are ready, spoon avocado over each and serve.
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