Chipotle Chicken Rice and Bean Burritos (Print-Friendly Version)
Grilled chipotle-lime chicken fills four burritos with rice, black beans and cool vegetables. Marinate under refrigeration and discard liquid that touched raw chicken. Use cooked rice and ready-to-eat beans for assembly.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Chicken Marinade
01 -
2 boneless skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
2 tablespoons lime juice
04 -
1 tablespoon chipotle chili powder
05 -
1 teaspoon smoked paprika
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon cumin
09 -
Salt and pepper to taste
→ Burrito Assembly
10 -
4 large flour tortillas
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1 cup cooked white or brown rice
12 -
1 cup black beans, drained and rinsed
13 -
1 cup shredded cheddar or Monterey Jack cheese
14 -
1 cup shredded lettuce
15 -
½ cup diced tomatoes
16 -
½ cup corn kernels (optional)
17 -
¼ cup chopped cilantro (optional)
18 -
½ cup chipotle ranch dressing
# How to Make It:
01 -
Whisk olive oil, lime juice, chipotle powder, paprika, garlic powder, onion powder, cumin, salt and pepper. Coat chicken and refrigerate twenty minutes to two hours.
02 -
Prepare cooked rice and drained cooked black beans. Heat a grill or grill pan to medium-high.
03 -
Grill chicken, turning until thick centers reach 165°F, and discard used marinade. Rest on a clean board and slice. Warm rice and beans, reheating stored portions to 165°F.
04 -
Warm four tortillas until flexible. Divide dressing, rice, beans and chicken across the centers.
05 -
Add cheese, lettuce, tomato and optional corn and cilantro. Fold sides inward and roll securely. Serve promptly or briefly toast the exterior in a clean skillet.
# Extra Suggestions:
01 -
The stated range is twenty minutes to two hours in the refrigerator.
02 -
Grill to 165°F at the thickest part, then rest briefly on a clean board before slicing.