This is a hearty burrito that will satisfy anyone’s craving for real Mexican cuisine. Two tablespoons of soy cheddar or Jalapeño Jack cheese can be sprinkled over the rice and bean mixture before rolling the chicken into the tortilla. You can replace the chicken with Seared Asian Tofu or just have the beans and rice straight up for a vegetarian variation. To finish off your presentation, try serving with Guacamole and Sour Cream. Makes 4 servings.
Heat the Tantillo California Extra Virgin Olive Oil in a nonstick skillet over medium heat.
Add the garlic and onions and cook, stirring, until the onions are translucent, about 3 minutes.
Add the bell peppers and zucchini and cook, stirring, until the vegetables are softened, about 5 minutes.
Add the rice and beans, and stir. Season with cilantro, chili powder, coriander, cumin, 1/4 teaspoon of the black pepper and 1 teaspoon of the salt.
Rub the chicken breasts with salt and pepper.
On an outdoor grill, or in a nonstick pan or skillet, sear or grill the chicken for 3 to 4 minutes on each side.
Cut the chicken into 1/2-inch slices. Reserve for later. Preheat the oven to 300°F.
Warm the tortillas for 2 minutes to make them more pliable, then remove from the oven and raise the oven temperature to 375°F.
Store the tortillas under a hot damp towel to keep moist. Lay a tortilla on a flat surface and put one quarter of the rice/bean mixture across the tortilla about 3 inches from the bottom.
Leave 1 1/2 inches on each side of the tortilla visible (this makes rolling the burrito easier). Lay a quarter of the sliced chicken breasts in the center of the rice/bean mixture.
Spoon 1 tablespoon of salsa over the chicken. Fold in the sides of the tortilla and roll tightly.
Seal the top of the tortilla with spritz of warm water. Repeat this process with the three remaining tortillas.
Wrap each burrito in foil and warm in the oven for 10 to 12 minutes.
They can also be microwaved (do not use foil) for 2 to 3 minutes on medium.
Slice in half before serving. Buon Appetito!