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*New* Cali burrito
Rice type: medium grain sushi rice
Cook time: 25-30 minutes
Serves: 4
Ingredients
200 g medium grain sushi rice (you can also use short grain sushi rice, long grain rice or brown rice)
2 tbsp olive oil
400 g skinless chicken breasts, diced (2 chicken breasts)
1 red onion, cut into strips
1 can black beans, drained and rinsed (400 g can, 240 g beans)
200 g cherry tomatoes, halved
1 tsp cumin
½ tsp chilli powder/chilli flakes
4 large flour tortillas
40 g cheddar cheese, grated
Optional fillings:
1 large avocado, sliced (approximately 150 g)
2 tbsp chipotle mayo
Step 1
Cook the rice as per pack instructions.
Step 2
In the meantime, heat 1 tbsp of olive oil in a 20 cm pan over medium-high heat. Add the diced chicken and cook until fully cooked and slightly browned, about 5-7 minutes. Season to taste. Remove from the pan and set aside.
Step 3
In the same pan, add the remaining olive oil and red onion. Cook for 5 minutes until soft.
Step 4
Add the black beans, cherry tomatoes, ground cumin, and chili powder. Cook for about 5 minutes, stirring occasionally until heated through and the tomatoes soften.
Step 5
Season to taste.
Step 6
Warm the flour tortillas in a dry pan or microwave.
Step 7
Place a portion of the cooked rice in the centre of each tortilla.
Step 8
Top with the mayo (if using), black bean mixture, cooked chicken, sliced avocado (if using), and cheese.
Step 9
Fold the sides of the tortilla over the filling, then roll from the bottom up to form a burrito. Ensure the ends are tucked in to keep the filling from spilling out.