Chicken, Black Bean, and Plantain Burrito (41 Minutes)

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This burrito is a delightful fusion of flavors and textures, making it a perfect choice for anyone who loves hearty and savory meals.

It combines the rich taste of marinated chicken thighs with the earthiness of black beans, the sweet and unique flavor of fried plantains, and the comforting feel of rice, all wrapped in a soft tortilla.

This burrito is not just filling but also offers a blend of different culinary traditions, making it an exciting and flavorful meal option.

  • Prep Time: 11 minutes (plus marinating time)
  • Cook Time: 30 minutes
  • Total Time: 41 minutes (plus marinating time)
  • Yield: 4 burritos 1x

Ingredients

Units Scale

For the Marinated Chicken Thighs:

  • 4 chicken thighs, boneless and skinless
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • Salt and pepper to taste

For the Burrito:

  • 4 large flour tortillas
  • 1 cup black beans, cooked
  • 2 ripe plantains, diced and fried
  • 2 cups cooked rice
  • Optional: grated cheese, sour cream, salsa, or guacamole for serving

Instructions

  1. Marinate Chicken (1 hour): In a bowl, combine olive oil, lime juice, minced garlic, paprika, cumin, salt, and pepper. Add the chicken thighs and coat them well with the marinade. Cover and refrigerate for at least 1 hour.
  2. Cook Chicken (20 minutes): Cook the marinated chicken in a skillet over medium heat until fully cooked, about 10 minutes per side. Once cooked, let it rest for a few minutes and then slice or shred the chicken.
  3. Fry Plantains (10 minutes): In a separate skillet, heat some oil over medium heat. Fry the diced plantain until they are golden brown and caramelized. Drain on paper towels.
  4. Assemble Burritos (5 minutes): Warm the tortillas in a skillet or microwave. On each tortilla, layer the cooked rice, black beans, marinated chicken, and fried plantains.
  5. Roll the Burritos (5 minutes): Fold in the sides of the tortilla and roll tightly to enclose the filling.
  6. Serve (1 minute): Serve the burritos immediately, with optional sides of grated cheese, sour cream, salsa, or guacamole.

Notes

To achieve the best flavors in this burrito, ensure that the chicken is well-marinated and cooked until tender. The plantains should be ripe for a natural sweetness that contrasts with the savory elements.

When assembling the burrito, balance the ingredients in each one for a mix of flavors in every bite. The burrito is versatile, and additional toppings like cheese or guacamole can be added according to personal preference.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 burrito
  • Calories: 600
  • Sugar: 15g
  • Sodium: 800mg
  • Fat: 25g
  • Carbohydrates: 70g
  • Fiber: 8g
  • Protein: 30g
  • Cholesterol: 100mg

Pair this with...

Black Bean and Corn Salad

Start by draining and rinsing a can of black beans, then combine it with a cup of sweet corn (frozen and thawed works great, or fresh off the cob). Dice up a ripe tomato, a red pepper, and a red onion for some juicy crunch. For that herbal freshness, chop up a handful of cilantro and toss it in. Mix everything in a large bowl and give it a good stir. For dressing, squeeze the juice of one lime, drizzle a bit of olive oil, and season with salt and pepper. Mix it all up, and voila!

Guacamole

Start with ripe avocados - when you give them a gentle squeeze, they should have a little give, but not feel mushy. Halve and pit them, scooping out their green goodness into a bowl. Now, add the juice of a fresh lime. This brightens the flavor and helps keep that vibrant green color. Toss in a finely chopped small red onion, a minced clove of garlic, a small diced tomato, and maybe a deseeded and diced jalapeño if you're in the mood for some heat. A handful of chopped cilantro leaves adds that distinct freshness, but if you're not a fan, it's okay to skip it. Sprinkle in some salt, and then mash everything together. You can use a fork or a potato masher, depending on how chunky you like your guacamole. Give it a taste and adjust the seasonings as needed. Serve it up with tortilla chips or as a side to pretty much anything.

Easy Flour Tortillas

Start with a mixing bowl and combine all-purpose flour, a touch of baking powder, and a pinch of salt. Add in some lard or vegetable shortening, working it into the flour with your fingers until the mixture resembles coarse crumbs. Slowly pour in warm water, mixing until a dough forms. Knead this dough on a lightly floured surface until smooth. Divide it into golf-ball sized portions. Roll each one out into a thin, flat circle. Now, heat a skillet over medium-high heat. Cook each tortilla for about a minute on each side or until you see golden brown spots. Stack them under a clean cloth to keep warm and soft as you cook the rest.

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