YOUR SOLIN GENERATED RECIPE
Chicken and Black Bean Burritos
Sautéed chicken and earthy black beans are folded into a toasted tortilla with crisp bell peppers and a dollop of creamy avocado.
INGREDIENTS
4 oz Chicken breast
0.33 cup Black beans
1 medium Whole wheat tortilla
0.5 cup Bell peppers
0.25 cup Red onion
1 tsp Olive oil
0.25 tsp Cumin
0.25 tsp Garlic powder
0.13 whole Avocado
2 tbsp Salsa
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with cumin, garlic powder, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
Add the sliced bell peppers and red onions to the skillet, cooking for 3-4 minutes until they are tender-crisp.
Stir in the black beans and cook for another 2 minutes until the mixture is heated through and flavors are well combined.
Warm the whole wheat tortilla in a separate dry pan over medium heat for 30 seconds per side until pliable and slightly toasted.
Place the chicken and bean filling in the center of the tortilla, then top with sliced avocado and fresh salsa.
Fold in the sides of the tortilla and roll tightly to secure the filling before serving.