Chicken and Bean Burrito Bowls with Chipotle Sauce
Grilled chicken, black beans, avocado, and tomatoes on top of chopped romaine, dressed with a chipotle mayonnaise.
Ingredients
- 1 cup dried black beans
- 2 tsp. cumin powder
- 2 tbsp. extra virgin olive oil
- 1 sprig fresh oregano
- 1 bay leaf
- ¼ tsp. red pepper flakes
- 1¼ tsp. kosher salt
- 2 boneless, skinless chicken breasts
- 1 tsp. chili powder
- 1 tsp. dried oregano
- 1 tsp. onion powder
- 1 tsp. paprika
- ¼ tsp. black pepper
- 4 cups chopped Romaine lettuce
- 2 chopped plum tomatoes
- 1 sliced avocado
- 1 lime, cut in wedges
- ½ cup cilantro leaves
- ½ cup mayonnaise
- 1 tbsp. chipotle peppers in adobo
Instructions
- Rinse the beans and remove any debris. Place them in a three quart saucepan covered with several inches of water. Boil for ten minutes. Add a half teaspoon of the cumin, the oregano, pepper flakes, bay leaf, one tablespoon of the oil, and one teaspoon of the kosher salt. Simmer for one hour or until they're tender, and then drain them.
- Meanwhile, mix together the rest of the spices. Cut the breasts in half, and then pound them with a meat pounder until they're about a quarter of an inch thick. Sprinkle both sides with the spices. Heat a grill pan on high heat, add the rest of the oil, and cook the chicken on both sides until it's cooked through, for about 7 minutes. Cut the chicken in bite sized pieces.
- For the chipotle mayonnaise, mix together the mayonnaise and chipotle in adobo.
- Divide the lettuce between four bowls, and top with the chicken, beans, tomato cilantro, and avocado. Top with the chipotle sauce and lime wedges.
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