Burrito

1. 1

   Rinse 200 g of rice, place it in a saucepan with 400 ml of water and a pinch of salt, cover, and simmer over low heat for about 15 minutes until tender and all water is absorbed.

   15 min

   100°C

2. 2

   Slice 400 g of chicken breast into thin strips. Slice 100 g of onion and 150 g of bell pepper into thin julienne. Coarsely grate 100 g of cheddar cheese.

   10 min

3. 3

   Heat 30 ml of vegetable oil in a skillet over medium-high heat. Add the chicken strips and sauté for 5-6 minutes until golden. Add the sliced onions and bell peppers, cooking for another 4-5 minutes until tender-crisp.

   10 min

   180°C

4. 4

   Add 240 g of drained black beans to the skillet, season with salt and pepper to taste, toss well, and cook for 2 minutes until heated through.

   2 min

   160°C

5. 5

   Warm the 4 flour tortillas for 15-20 seconds in a dry pan or microwave to make them pliable. Lay them flat and distribute the cooked rice, chicken and bean filling, 100 g of salsa, and grated cheddar across the center of each.

   5 min

6. 6

   Fold the sides inward and roll tightly into burritos. Place seam-side down in a hot, dry skillet and toast for 2-3 minutes per side until crispy, golden brown, and the cheese has melted inside.

   6 min

   170°C

1 serving ≈ 445 g

Nutrition values are estimates. - means data is unavailable.