Mexican

This chicken and black bean burrito will have you rolling up for seconds

Name: Chicken and black bean burrito with mojo verde recipe
Yield: 4
Cuisine: /mexican
Ingredients: 700g chicken thigh fillets, thinly sliced; 2 tbs tomato paste; 1 tsp each ground coriander, ground cumin, smoked paprika; 1/2 tsp ground chilli; 1/3 cup (80ml) extra virgin olive oil; 1 onion, thinly sliced; 2 garlic cloves, thinly sliced; 400g can black beans, rinsed, drained (we used Woolworths Macro organic black beans); 450g packet microwave long grain rice, cooked to packet instructions; 2 avocados; Juice of 1 lime, plus extra lime halves to serve; 2 cups white cabbage, finely shaved (we used a mandoline); 4 large tortillas, warmed; 1/2 cup (130g) store-bought tomato salsa; Coriander leaves, to serve; 1 bunch coriander; 1/2 bunch fresh oregano, leaves picked; 4 garlic cloves, roughly chopped; 1 tsp ground cumin; Juice of 1 lemon

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by Phoebe Wood

Mar 12, 2021

This black bean and chicken burrito will have you rolling up for seconds.

700g chicken thigh fillets, thinly sliced
2 tbs tomato paste
1 tsp each ground coriander, ground cumin, smoked paprika
1/2 tsp ground chilli
1/3 cup (80ml) extra virgin olive oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
400g can black beans, rinsed, drained (we used Woolworths Macro organic black beans)
450g packet microwave long grain rice, cooked to packet instructions
2 avocados
Juice of 1 lime, plus extra lime halves to serve
2 cups white cabbage, finely shaved (we used a mandoline)
4 large tortillas, warmed
1/2 cup (130g) store-bought tomato salsa
Coriander leaves, to serve

Mojo verde

1 bunch coriander
1/2 bunch fresh oregano, leaves picked
4 garlic cloves, roughly chopped
1 tsp ground cumin
Juice of 1 lemon
1/3 cup (80ml) extra virgin olive oil

Method

1.

For the mojo verde, combine all the ingredients in a blender and whiz until smooth. Season to taste.
2.

Place chicken, tomato paste and spices in a bowl and stir to completely coat. Set aside to marinate for 20 minutes. Season with salt flakes.
3.

Heat oil in a large non-stick frypan over medium heat. Add onion and garlic and cook, stirring, for 3-4 minutes until light golden and softened. Add chicken and increase heat to medium-high. Cook for 12-15 minutes, turning chicken regularly, until chicken is lightly caramelised and cooked through. Add beans and rice, and stir to completely coat and warm through. Season to taste.
4.

Combine avocado and half the lime juice in a bowl and coarsely mash. Season to taste. Toss cabbage with remaining lime juice in a bowl. Spread avocado onto base of tortillas. Top with chicken and rice mixture, then salsa, cabbage, mojo verde and coriander leaves. Serve immediately with extra lime alongside.