Charred chicken, quinoa and black bean burritos recipe

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Charred chicken, quinoa and black bean burritos recipe

You can either make these a little bit ahead, wrap them in tin foil and keep in the oven or simply put everything in bowls for your guests to make as they like.

Milly says: "I do love a burrito … there’s something so comforting about crispy chicken, rice, sweet peppers, lashings of hot sauce, guacamole and cheese wrapped in a hot floury tortilla. Delicious and amazing as it is, also not so amazing for the waistline when eaten too often so I am going to show you how to make a  version that trust me, does not compromise on favour. So grab your mates, grab some beers and prepare these burritos."

Recipe by Nicola Millbank, aka Milly Cookbook. Milly’s debut book Milly’s Real Food will be published by Harper Collins in hardback on 4th May 2017. For more information and additional recipes see millycookbook.com

Ingredients

  • 4 chicken breasts (free range organic is preferred)
  • 3 tbsp chipotle powder
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 banana shallot, sliced
  • 1 squeeze of agave syrup
  • 1 cup pre-cooked quinoa as per the packet instructions
  • 1 tin of drained black beans
  • 1 Salt and pepper (to taste)
  • 0.5 juiced lime
  • 1 handful fresh spinach
  • 50 g fresh feta
  • 4 tortilla wraps, whole-wheat if you prefer
  • 4 chicken breasts (free range organic is preferred)
  • 3 tbsp chipotle powder
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 banana shallot, sliced
  • 1 squeeze of agave syrup
  • 1 cup pre-cooked quinoa as per the packet instructions
  • 1 tin of drained black beans
  • 1 Salt and pepper (to taste)
  • 0.5 juiced lime
  • 1 handful fresh spinach
  • 1.8 oz fresh feta
  • 4 tortilla wraps, whole-wheat if you prefer
  • 4 chicken breasts (free range organic is preferred)
  • 3 tbsp chipotle powder
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 banana shallot, sliced
  • 1 squeeze of agave syrup
  • 1 cup pre-cooked quinoa as per the packet instructions
  • 1 tin of drained black beans
  • 1 Salt and pepper (to taste)
  • 0.5 juiced lime
  • 1 handful fresh spinach
  • 1.8 oz fresh feta
  • 4 tortilla wraps, whole-wheat if you prefer
For the guacamole
  • 2 ripe avocados
  • 0.5 red onion, very finely sliced or minced
  • 1 tsp chopped chilli or chilli flakes
  • 1 juiced lime
  • 1 chopped tomato, or a few cherry tomatoes chopped
  • 1 Salt and pepper (to taste)
  • 2 ripe avocados
  • 0.5 red onion, very finely sliced or minced
  • 1 tsp chopped chilli or chilli flakes
  • 1 juiced lime
  • 1 chopped tomato, or a few cherry tomatoes chopped
  • 1 Salt and pepper (to taste)
  • 2 ripe avocados
  • 0.5 red onion, very finely sliced or minced
  • 1 tsp chopped chilli or chilli flakes
  • 1 juiced lime
  • 1 chopped tomato, or a few cherry tomatoes chopped
  • 1 Salt and pepper (to taste)
For the salsa
  • 12 cherry tomatoes, diced
  • 1 clove of garlic, minced
  • 1 chopped parsley
  • 0.5 juiced lime
  • 1 Chopped spring onion and lime to garnish
  • 12 cherry tomatoes, diced
  • 1 clove of garlic, minced
  • 1 chopped parsley
  • 0.5 juiced lime
  • 1 Chopped spring onion and lime to garnish
  • 12 cherry tomatoes, diced
  • 1 clove of garlic, minced
  • 1 chopped parsley
  • 0.5 juiced lime
  • 1 Chopped spring onion and lime to garnish

Details

  • Cuisine: Mexican
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. Bash out the chicken breasts to about a thumbnail thick and coat in chipotle powder. Heat up a griddle pan, lightly drizzle the chicken in oil and place on the griddle pan on a medium heat. Cook for 12-15 minutes, turning every 3 minutes.
  2. In another pan, add the shallot and peppers and cook on a medium heat until soft for about 10 minutes. In the last minute or two, add a squeeze of agave syrup and let sit in the pan on a very low heat.
  3. In a bowl, mix the cooked quinoa with the drained black beans and add the juice of ½ a lime and salt and pepper.
  4. To make the salsa, combine the chopped cherry tomatoes, parsley, minced garlic, lime juice and salt and pepper and set aside.
  5. Squeeze the stone out of the avocado and pop the flesh in a bowl with the chopped red onion, lime juice, chilli, salt and pepper. Give it a good mix and pop in a serving bowl.
  6. Place the tortilla wraps in a microwave for 30 seconds and then its time to assemble!
  7. Lay out your warm tortilla and lay down a few fresh spinach leaves horizontally, keeping an inch gap either side of the tortilla. Top with two spoonful of the quinoa and black bean, and lay some peppers on top. Slice the chicken breasts and place on top of the peppers then crumble on some feta. To wrap the tortilla, bring the left and right sides in (that you left an inch for) and roll from the bottom up, tightly. Wrap in some tin foil and when you're ready to eat just unravel. Serve with your guacamole, tomato salsa and lots of spring onion and lime.

Some more recipes you might like:

Lamb and avocado quinoa salad recipe

Black bean soup recipe

Quinoa power packed lunch recipe

Ching-He Huang's Cantonese beef and black bean noodles recipe

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