I’m going to tell you about something that doesn’t include cheese.
It felt strange to me — a burrito without cheese. I didn’t notice the omission at first, which worried me more than it probably should have. I’d planned to make a decadent melted queso and crown myself the queso queen. That plan went sideways.
Despite the missing melty goodness, these burritos were still delicious. Could they be classified as healthy? Maybe. There’s protein from the chicken, fiber from the black beans, healthy fats from the guacamole, and some fresh veggies. I would call it a healthful meal even if cheese were involved, but I know some people disagree.
To make up for the lack of cheese, I didn’t skimp on guacamole — I used a generous amount. Because really, what’s a burrito without guacamole?
The tequila-lime marinade was inspired by a favorite steak salad marinade — it worked beautifully on chicken. I avoided making another salad and instead turned everything into burritos. Side note: photographing burritos is notoriously difficult. They never look as good in photos as they do on the plate.
This recipe brightened an otherwise ordinary Monday.
Tequila Lime Chicken and Black Bean Burritos
4
30 minutes
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Ingredients
- 2 boneless, skinless chicken breasts
- 1/3 cup tequila
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- zest of 2 limes
- 4 burrito-sized tortillas
- 2 tomatoes, chopped and seasoned with salt + pepper
- 1 cup black beans
- 1 cup sweet corn
- 1 cup shredded lettuce
- 1/2 cup guacamole
- 1/4 cup freshly torn cilantro
Instructions
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Whisk tequila, olive oil, lime juice, salt, pepper and lime zest in a bowl until combined. Add the chicken to a zip-top bag or baking dish and pour the marinade over it. Marinate in the refrigerator for 2–24 hours, turning occasionally.
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Preheat the oven to 375°F. Heat a large oven-safe skillet over medium-high heat with a drizzle of olive oil or nonstick spray. Sear the chicken for about 2 minutes per side until golden, then transfer the skillet to the oven and bake for 15 minutes or until cooked through. Remove and shred the chicken with two forks.
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Warm the tortillas in the hot oven for a minute or two. Lay each tortilla on a sheet of foil or parchment and top evenly with chicken, black beans, corn, lettuce, tomato, guacamole and cilantro. Fold the top and bottom ends in, then roll from one side to the other, wrapping the foil or paper around the burrito as you go. Serve hot — slice down the center with a serrated knife or unwrap one end and dig in.
Notes
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I don’t think I’ll make a career out of burrito wrapping anytime soon, but these were worth the effort.