Ingredients:

  • 1 lb chicken breast, diced into small cubes
  • 15 oz can black beans, rinsed and drained
  • 1 tbsp olive oil
  • 2 tbsp tomato paste
  • 1/2 cup low sodium chicken broth
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked long grain white rice
  • 4 extra large flour tortillas (10-12 inches)
  • 1.5 cups shredded Monterey Jack cheese
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Heat olive oil in the skillet over medium high heat. Add the 1 lb diced chicken breast and cook for 5 minutes until the edges are golden brown and opaque. Note: Don't crowd the pan or the meat will steam instead of sear.
  2. Stir in 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, salt, and pepper. Note: Let them toast for 30 seconds until the aroma fills the room.
  3. Add 2 tbsp tomato paste and stir constantly for 1 minute until the paste darkens to a deep brick red.
  4. Pour in 1/2 cup chicken broth and the 15 oz drained black beans. Scrape the bottom of the pan to release the flavorful bits. Note: Let this simmer for 5 minutes until the liquid has reduced to a thick, glossy glaze.
  5. In a separate bowl, toss the 2 cups cooked rice with the 1/2 cup chopped cilantro. Note: This distributes the herb flavor evenly.
  6. Heat each 10-12 inch tortilla in a dry pan or microwave for 15 seconds. Note: Warm tortillas are pliable and won't crack during folding.
  7. Place a handful of Monterey Jack cheese in the center of the tortilla, followed by a scoop of the cilantro rice.
  8. Spoon the chicken and bean mixture over the rice, then top with a bit more cheese. Note: This cheese sandwich method helps glue the filling together.
  9. Fold the sides of the tortilla over the filling, then roll tightly from the bottom. Note: Keep the tension firm so the filling doesn't slide out.
  10. Place the burritos seam side down in a clean, lightly oiled skillet over medium heat. Cook for 2 minutes per side until the surface is golden and makes a hollow sound when tapped.