Ingredients
Burrito
- ½ cup White rice
- ½ tsp Chili powder
- ½ tsp Ground cumin
- ¼ tsp Garlic powder
- ¼ tsp Dried oregano
- ½ tsp Paprika
- ¼ tsp Cajun seasoning
- 2 TBSP Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless diced into small bite-sized pieces
- ⅓ cup Black beans
- ½ cup Mexican cheese blend
- 2 Tortilla wraps large
- 4 TBSP Sour cream optional
Seasoning
- Salt
- Black pepper
Chips and Guacamole
- 1 Avocado cut in half
- 2 tsp Fresh cilantro chopped
- 1 TBSP Lime juice
- ¼ tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 2 oz Tortilla chips
Korean Banana Milk
- 1 Banana
- 1 TBSP Maple syrup
- ¼ tsp Vanilla extract
- 1 cup Milk whole or plant-based
- 1 cup Water
- Ice cubes optional, for serving
Instructions
- Rinse the rice under cold water. Cook according to the directions on the package. Once tender season with salt and pepper.
- In a bowl, mix chili powder, ground cumin, garlic powder, dried oregano, paprika, and cajun seasoning. Use this to season the diced chicken on all sides. Set aside.
- To make the guacamole, scoop the avocado flesh into a bowl and mash it with a fork. Add chopped cilantro, lime juice, garlic powder, salt, and pepper. Mix to your preferred consistency. Refrigerate until ready to serve.
- Heat a non-stick pan over medium heat. Add extra-virgin olive oil. Sauté the chicken until browned and cooked through to an internal temperature of 160°F (71°C) using a thermometer.
- Add the cheese, rice and black beans to the pan and toss to combine until the cheese is melted.
- Assemble the burritos: Portion the chicken mixture onto a tortilla, fold in the ends, and roll up tightly. Cut in half if preferred.
- In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency by adding more milk or ice if needed.
- Serve the burritos with sour cream optional, tortilla chips and guacamole, and Korean banana milk.
Nutrition
Calories: 1158kcal | Carbohydrates: 116g | Protein: 49g | Fat: 57g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.04g | Cholesterol: 128mg | Sodium: 697mg | Potassium: 1680mg | Fiber: 15g | Sugar: 23g | Vitamin A: 1292IU | Vitamin C: 19mg | Calcium: 502mg | Iron: 5mg
Chicken Rice Bean Burrito
Ingredients
Burrito
- ½ cup White rice
- ½ tsp Chili powder
- ½ tsp Ground cumin
- ¼ tsp Garlic powder
- ¼ tsp Dried oregano
- ½ tsp Paprika
- ¼ tsp Cajun seasoning
- 2 TBSP Extra-virgin olive oil
- 8 oz Chicken breast boneless skinless diced into small bite-sized pieces
- ⅓ cup Black beans
- ½ cup Mexican cheese blend
- 2 Tortilla wraps large
- 4 TBSP Sour cream optional
Seasoning
- Salt
- Black pepper
Chips and Guacamole
- 1 Avocado cut in half
- 2 tsp Fresh cilantro chopped
- 1 TBSP Lime juice
- ¼ tsp Garlic powder
- Salt to taste
- Black pepper to taste
- 2 oz Tortilla chips
Korean Banana Milk
- 1 Banana
- 1 TBSP Maple syrup
- ¼ tsp Vanilla extract
- 1 cup Milk whole or plant-based
- 1 cup Water
- Ice cubes optional, for serving
Instructions
- Rinse the rice under cold water. Cook according to the directions on the package. Once tender season with salt and pepper.
- In a bowl, mix chili powder, ground cumin, garlic powder, dried oregano, paprika, and cajun seasoning. Use this to season the diced chicken on all sides. Set aside.
- To make the guacamole, scoop the avocado flesh into a bowl and mash it with a fork. Add chopped cilantro, lime juice, garlic powder, salt, and pepper. Mix to your preferred consistency. Refrigerate until ready to serve.
- Heat a non-stick pan over medium heat. Add extra-virgin olive oil. Sauté the chicken until browned and cooked through to an internal temperature of 160°F (71°C) using a thermometer.
- Add the cheese, rice and black beans to the pan and toss to combine until the cheese is melted.
- Assemble the burritos: Portion the chicken mixture onto a tortilla, fold in the ends, and roll up tightly. Cut in half if preferred.
- In a blender, combine banana, maple syrup, vanilla extract, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency by adding more milk or ice if needed.
- Serve the burritos with sour cream optional, tortilla chips and guacamole, and Korean banana milk.
Nutrition
Calories: 1158kcalCarbohydrates: 116gProtein: 49gFat: 57gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 27gTrans Fat: 0.04gCholesterol: 128mgSodium: 697mgPotassium: 1680mgFiber: 15gSugar: 23gVitamin A: 1292IUVitamin C: 19mgCalcium: 502mgIron: 5mg
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