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Go on a tasty journey to Mexico and enjoy its flavor from your kitchen
15 minutes
10 minutes
INGREDIENTS
1 can of GUSTO by P.A.N. Black Beans (drained).
8 wheat tortillas.
250 gr of cooked rice.
300 gr of chicken breast chopped in cubes.
2 teaspoons of taco seasoning.
30 gr. of chopped cilantro.
1 tablespoon of lime juice.
120 gr. of shredded cheddar cheese.
½ cup of sweet corn.
For the pico de gallo:
2 medium sized tomatoes.
1 medium red (purple) onion .
Fresh cilantro to taste.
Juice of half a lime.
Salt to taste.
For the guacamole:
2 avocados.
1 small onion.
1 medium tomato.
Juice of half a lime.
Fresh cilantro to taste.
Salt to taste.
PREPARATION
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1
For the pico de gallo: Cut the tomato and onion into cubes and place in a bowl.
-
2
Chop the cilantro and add to the previous mixture.
-
3
Squeeze half a lime, add a pinch of salt and mix.
-
4
For the Guacamole: Cut the avocados in halves, remove the pit and with the help of a spoon, scoop out the two halves.
-
5
Place the avocados on a plate and mash with a fork or masher.
-
6
Cut the onion, tomato, green bell pepper and cilantro into cubes.
-
7
Mix all the ingredients with the lime juice.
-
8
For the burritos: Drain the GUSTO by P.A.N. Black Beans.
-
9
Cut the chicken into cubes
-
10
In a bowl mix the chicken and the seasoning; in a frying pan drizzle a little oil and cook the chicken until golden brown.
-
11
Put the cooked rice in a bowl with the cilantro and lime juice.
-
12
Heat in a skillet over medium / low heat the tortillas 30 seconds per side.
-
13
Assemble: Place chicken on top of each tortilla, add rice, guacamole, pico de gallo, P.A.N. Black Beans, and cheese. Roll up and place on the griddle to brown the tortilla a little and get a crunchy touch on our burrito.
OTHER RECIPES
Guava and White Cheese Arepa
AREPA WITH PEANUT BUTTER AND STRAWBERRY CREAM
5 minutes