I fell in love with southwestern foods a long time ago. Burritos, tacos, tostadas, taquitos, enchiladas, chile rellenos, you name it; they all hold a special place in my heart. My favorite are enchiladas (check out my awesome enchilada recipes below), but a close second would have to be burritos, especially when you can build-them-yourself. The possibilities are endless. Read on . . .
These days “fast food” southwestern restaurants all let you choose what you want in your burrito. I’ve seen folks build some crazy big burritos, but my preferences are little more tame. I’ll start with a good spicy meat like the chicken in this recipe and combine it with some kind of bean, either pinto or black bean. Then come the add-ons. I love shredded Monterrey Jack cheese or a grated Mexican cotija cheese. Seems like there’s always a yummy salsa offering like Mango Peach Salsa, or in this recipe, Sweet White Corn Salsa. Salsas add tons of flavor and moisture without added fat. Speaking of fat, I occasionally add chopped avocado or a creamy dressing like Cilantro Lime Ranch Dressing for more flavor. Usually I ask for lettuce too.
Some restaurants offer whole grain tortillas for the burritos so I’ll make that choice. And in the last few years, I’ve seen “naked” burritos on the menu which means you get all the inner fixings without the tortilla. How indecent? It’s a salad, really, but if it works to call it naked, then all the better. When making these at home, you might look at La Tortilla Factory Low Carb High Fiber Tortillas. I love the high fiber content and the way they hold together. Pile it up high and roll it up into an easy summer meal everyone in the family will love.
One year ago: Grilled Shrimp Greek Salad
- Spicy Grilled Chicken and Bean Burritos with Sweet White Corn Salsa
- 3 boneless, skinless chicken breasts
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp sea salt
- 1/4 tsp red pepper flakes
- 1/4 tsp freshly ground black pepper
- Juice of one lime
- 2 Tbsp olive oil
- 6 large whole grain tortillas
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 1/2 cups shredded Monterrey Jack cheese
- 1 1/2 cups Sweet White Corn Salsa
- 1-2 medium avocados, pitted and mashed with juice of 1 lime and 1/4 tsp sea salt
- Place chicken breasts in a large zip-lock plastic bag. Add chili powder, cumin, garlic powder, paprika, sea salt, red pepper flakes, black pepper, juice of one lime and olive oil. Seal and gently squeeze bag to distribute all ingredients. Let marinate at least an hour. (If marinating for longer than an hour, place in refrigerator, then remove 30 minutes before grilling to let chicken come to room temperature.)
- Preheat grill to medium-high heat. Remove chicken from marinade and place on grill. Discard marinade. Cook 5 to 7 minutes per side or until chicken is no longer pink and juices run clear. Remove from grill and let cool slightly before cutting. Cut chicken into small bite-size pieces.
- When ready to serve, Put three tortillas on a microwavable plate and cover them with a damp paper towel. Microwave in 20-second bursts until they are warmed through. Repeat with remaining tortillas.
- Spoon about 1/4 cup chicken pieces onto center of a warm tortilla. Top with about 1/4 cup pinto beans, 1/4 cup cheese, 1/4 cup corn salsa and a heaping tablespoon of mashed avocado. Fold in sides of tortilla, then fold one end over the fillings and roll as securely as you can. Cut in half, if desired. Repeat with remaining ingredients.
Prep Time includes at least one hour marinating.
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