Chicken Fajita Burrito

Overview

Instructions

1. 1

   Combine the paprika, onion powder, garlic powder, cumin, red chili powder, and salt in a small bowl. Scoop out roughly one tablespoon of the blend for the vegetables and keep the rest for the chicken.

2. 2

   Cut the chicken breast into narrow strips, then toss with the larger portion of fajita seasoning. Let it sit while the rice starts so the spices hydrate before searing.

3. 3

   Rinse the rice until the water runs mostly clear. Add it to a saucepan with the water and salt, bring to a boil, cover, and cook on low for 12 minutes. Turn off the heat and rest covered for 5 minutes.

4. 4

   Fluff the rice, then fold through the drained black beans and chopped cilantro. Keep the lid loosely on so the rice stays warm and scoopable.

5. 5

   Slice the brown onion and bell peppers into thin strips. Heat avocado oil in a wide high-sided pan, cook the vegetables until softened and lightly browned, then stir in the reserved spoonful of fajita seasoning for the final minute. Transfer the vegetables to a tray.

6. 6

   Return the pan to medium-high heat with another avocado oil. Sear the seasoned chicken in a single layer in batches if needed, cooking until golden and fully cooked, then fold in the oregano and cooked vegetables for one final minute.

7. 7

   Mash the avocado in a bowl, leaving it chunky. Stir in finely diced red onion, diced tomato, chopped cilantro, lime juice, avocado oil, and the remaining salt; adjust with more lime if needed.

8. 8

   Warm the tortillas just enough to make them flexible. For each burrito, spread on guacamole, add a stripe of black bean rice, top with chicken fajita filling, spoon over salsa, then roll tightly with the sides tucked in.

9. 9

   Toast the burritos in a dry pan until the outside is lightly crisp, or leave them untoasted if you plan to freeze the batch. Cool completely before wrapping or packing into meal-prep portions.