Grilled Chicken and Black Bean Breakfast Burrito
Let's get grilling
1
Build a charcoal fire for direct grilling using Kingsford® charcoal and preheat to 400°F.
2
Grill the tomatoes, onion slices,and peppers over direct heat and cook for about 5 minutes, turning once, until they char and start to soften. Remove the vegetables from the grill.
3
Chop the tomatoes, and slice the onions and peppers into thin strips.
4
In a skillet, add the vegetables, beans, cilantro, garlic, cumin, lime juice, salt and cayenne.
5
Place the skillet on the grill and cook for 5 to 7 minutes or until heated through. Remove the skillet from the grill and set aside.
6
Season the chicken with salt and pepper and grill for 5 to 7 minutes on each side or until an internal temperature of 160°F is reached.
7
Slice the chicken into thin strips.
8
Divide the chicken evenly over each tortilla. Top with the vegetable mixture and the cheese.Fold neatly into a burrito.
9
Grill the burritos for 1 to 2 minutes over direct heat or until crispy and heated through.
Categories
Cooking for 5 people
Ingredients
-
ripe plum tomatoes
3
-
medium white onion sliced
1/2
-
green bell pepper
1/2
-
canned black beans drained and rinsed
1 cup
-
fresh cilantro chopped
2 tablespoons
-
minced garlic cloves
2
-
cumin
1 teaspoon
-
freshly squeezed lime juice
1 teaspoon
-
salt
1/2 teaspoon
-
cayenne pepper
1/4 teaspoon
-
chicken breasts boneless, skinless
1 pound
-
flour tortillas
6 (8-inch)
-
queso fresco crumbled
4 ounces
Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.
Light your fire with all new Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.