Black Bean and Chicken Burritos

Southwestern flavors are ideal for fall weather, their spices awakening that beautiful spirit of autumn in the air. Though in Texas, these flavors are never out of season and these simple burritos are great for a quick meal, snack or appetizer.

Black beans and shredded cheese are tucked inside fluffy flour tortillas along with tender bites of chicken, seasoned with ground cumin and a pinch or two of chili powder. Bake until the cheese has melted, and everything is nice and warm throughout. With busy schedules something quick and easy is always a plus.

Burritos or wraps. No matter what you call them, they’re simple to make and can be made using a multitude of ingredients. Working with favorites of the Engineer, I started with boneless chicken breasts, seasoned with kosher salt, black pepper, cumin, and chili powder – with a portion reserved to season the black beans. Add shredded cheese – we grabbed a Mexican blend – and flour tortillas we picked up from the market.

Pan sear the chicken and finish with a quick roast in the oven.

Layer the cheese inside the tortillas, top with a spoonful of black beans and top with strips of the chicken. Then tuck, wrap, bake and you’re all set! Serve with sour cream, salsa and a side of black beans if you please.

Black Bean and Chicken Burritos

1-½ teaspoon kosher salt

¾ teaspoon freshly cracked black pepper

¾ teaspoon ground cumin

⅛ to ¼ teaspoon chili pepper

2 boneless chicken breasts

1-½ to 2 tablespoons olive oil

1 can black beans, 15-ounces

1 cup shredded Mexican cheese blend

4 large flour tortillas

For serving, sour cream and salsa

In a small bowl, whisk the kosher salt, black pepper, cumin and chili pepper together. Use ¼ teaspoon is you like things a bit spicier. You’ll have extra seasoning left over for the black beans.

Sprinkle the spice mix over both sides of the chicken breasts. Place the chicken in between plastic wrap and gently pound the chicken to an even thickness.

Let the chicken rest for about 20 minutes to take the chill off. You can also refrigerate for an hour or even overnight. When you’re ready, just let the chicken come to room temperature for about 20 to 30 minutes. Heat the olive oil in a skillet over medium heat. Pan sear the chicken, lightly browning on both sides, about 3 to 4 minutes on each side.

Finish in a 350-degree oven for 5 minutes.

Transfer the chicken to a cutting board and cover with foil, letting the chicken rest for 10 minutes.

While the chicken is cooking, add ¼ teaspoon of the seasoning, or to taste, to the black beans. Warm over medium heat.

To assemble:

Tear out four sheets of aluminum foil. Slice the chicken into thin strips.

Lay out a tortilla and spread ¼ cup of the cheese in a line just to the left of the center. Top with about 2 tablespoons of the warm black beans, drained. Layer the sliced chicken on top.

Fold the bottom up the tortillas up, then wrap the left side over the cheese, beans and chicken, tucking and rolling.

Wrap up in a sheet of foil and place on a baking sheet. Repeat with the remaining tortillas. At this point you can refrigerate or bake. (If chilled, let the burritos rest at room temp for about 10 minutes before baking.)

Bake in a 350-degree oven for 15 minutes, until heated throughout and the cheese has melted.

Serve with sour cream, salsa and perhaps an extra side of black beans.

Makes 4 burritos.

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