Chipotle Chicken Burritos (Print Version)

# Ingredients:

→ Chicken

01 - 1½ pounds chicken breasts without skin or bones, diced into small chunks
02 - ½ tablespoon chipotle powder
03 - 1 teaspoon cumin powder
04 - ½ teaspoon oregano, dried
05 - 1 teaspoon coarse salt
06 - ¼ teaspoon ground black pepper
07 - 2 garlic cloves, finely chopped
08 - 2 tablespoons cider vinegar
09 - 2 tablespoons oil (olive)

→ Fajita Vegetables

10 - 1 tablespoon olive oil
11 - 2 bell peppers, cut into strips
12 - ½ red onion, thinly sliced
13 - ¼ teaspoon oregano, dried
14 - ½ teaspoon sea salt

→ Beans

15 - 1 (14.5 oz) can of black beans, drained and rinsed
16 - ½ teaspoon ground chipotle chili powder
17 - ½ teaspoon cumin spice
18 - 1 tablespoon lime juice, freshly squeezed

→ Cilantro Lime Rice

19 - 1 cup uncooked white or brown rice
20 - 1 tablespoon olive oil
21 - 2 tablespoons lime juice (fresh)
22 - ¼ cup fresh cilantro, chopped

→ Assembly

23 - 8 large flour tortillas
24 - Optional: Salsa
25 - Optional: Sour cream
26 - Optional: Monterey Jack cheese
27 - Optional: Guacamole

# Instructions:

01 - Mix together the chicken, vinegar, garlic, and seasonings. Let it sit for half an hour or overnight in the fridge.
02 - Warm some oil in a pan and cook the chicken chunks for 8-10 minutes until golden and done. Take them out of the pan.
03 - Using the same skillet, sauté onions and peppers with salt and oregano for 5-6 minutes until soft and a bit browned.
04 - Warm up the beans in a pot with lime juice and spices. Adjust the taste with salt if needed.
05 - Prepare the rice following package instructions. Mix in lime juice, olive oil, and chopped cilantro at the end.
06 - Heat the tortillas, then fill each one with chicken, beans, rice, and veggies. Add toppings if you like, roll them up, and wrap in foil.

# Notes:

01 - Keeps in the fridge for 3 days
02 - Freezes well for up to 3 months
03 - Feel free to switch up the toppings to your liking

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