Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, sliced into thin strips
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño pepper, seeded and diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 1/4 cup chopped fresh cilantro
- 6 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup salsa
Special equipment needed:
- Large skillet
- Tongs
- Cutting board
- Chef's knife
- Measuring cups and spoons
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
2. In the same skillet, add onion, garlic, red and green bell peppers, and jalapeño pepper. Cook until vegetables are tender, about 5-7 minutes.
3. Add cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Stir to combine.
4. Add black beans, green chilies, and chopped cilantro to the skillet. Stir to combine.
5. Add cooked chicken back to the skillet and stir to combine.
6. Warm tortillas in the microwave or on a griddle.
7. Divide chicken and vegetable mixture evenly among the tortillas.
8. Top each tortilla with shredded cheddar cheese, sour cream, and salsa.
9. Roll up each tortilla to form a burrito.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 1100mg
Carbohydrates: 41g
Fiber: 7g
Sugar: 4g
Protein: 32g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Red and green bell peppers can be substituted with any color bell peppers.
- Jalapeño pepper can be substituted with any hot pepper of your choice.
- Black beans can be substituted with pinto beans or kidney beans.
- Cheddar cheese can be substituted with any type of shredded cheese.
- Sour cream can be substituted with plain Greek yogurt.
- Salsa can be substituted with hot sauce or diced tomatoes.
Variations:
- Add cooked rice to the burritos for a heartier meal.
- Top burritos with guacamole or sliced avocado.
- Use corn tortillas instead of flour tortillas.
- Add sliced mushrooms to the vegetable mixture.
- Use ground chicken or turkey instead of sliced chicken breasts.
Tips and tricks:
- Slice chicken breasts thinly for faster cooking time.
- Use tongs to flip chicken strips and vegetables in the skillet.
- Warm tortillas before filling to prevent them from tearing.
- Use a toothpick to hold burritos together while serving.
- Customize the level of spiciness by adjusting the amount of chili powder and jalapeño pepper.
Storage instructions:
Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat burritos, wrap them in foil and heat in a 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve burritos on a platter with a side of tortilla chips and guacamole.
Garnishes:
Garnish burritos with chopped fresh cilantro, sliced jalapeño peppers, or diced tomatoes.
Pairings:
Serve burritos with a side of Mexican rice and a green salad.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Green salad
Troubleshooting advice:
- If the chicken is not cooked through, continue cooking until no longer pink in the center.
- If the vegetable mixture is too dry, add a splash of chicken broth or water to the skillet.
Food safety advice:
- Wash hands and all surfaces and utensils before and after handling raw chicken.
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Burritos originated in Mexico and were traditionally filled with beans, cheese, and meat. They were popularized in the United States in the mid-20th century and have since become a staple of Mexican-American cuisine.
Flavor profiles:
Spicy, smoky, savory, and cheesy.
Serving suggestions:
Serve burritos with a dollop of sour cream and a side of salsa.
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Region: Mexican