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.
Cooking for 5 people
Ingredients
-
ripe plum tomatoes
3
-
medium white onion sliced
0.5
-
green bell pepper
0.5
-
canned black beans drained and rinsed
1 cup
-
fresh cilantro chopped
2 tbsp.
-
minced garlic cloves
2
-
cumin
1 tsp.
-
freshly squeezed lime juice
1 tsp.
-
salt
0.5 tsp.
-
cayenne pepper
0.25 tsp.
-
chicken breasts boneless, skinless
1 lb.
-
8-in. flour tortillas
6
-
queso fresco crumbled
4 oz.
Credit: Recipe created by world champion pitmaster, Chris Lilly on behalf of Kingsford® charcoal.
For safe meat preparation, reference the USDA website.
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