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Ingredients
  • subheading: BURRITO SEASONING:
  • 1 tsp each onion powder, dried oregano, salt
  • 2 tsp each dried cumin powder, paprika
  • ¼ tsp black pepper
  • ¾ tsp cayenne pepper (optional, adjust to taste)
  • subheading: CHICKEN FILLING:
  • 600g / 1.2 lb chicken breast , sliced in half horizontally (Note 1)
  • 2 tbsp olive oil , separated
  • ½ onion , chopped
  • 2 garlic cloves , finely minced
  • 1 red capsicum/bell pepper , diced
  • 400g/14oz refried beans , canned (Note 2)
  • ¼ cup water
  • subheading: RICE - CHOOSE ONE:
  • 2.5 cups Mexican Red Rice (the best for Burritos!)
  • subheading: OTHER STUFFINGS:
  • 400g/14oz canned corn , drained (or 280g/9oz frozen thawed)
  • 1.5 cups (150g) cheese , shredded (Mexican blend, cheddar, tasty, Montery Jack)
  • ¼ cup coriander/cilantro , finely chopped
  • subheading: SAUCE FOR DUNKING - CHOOSE:
  • Avocado sauce
  • Sour cream
  • Salsa (restaurant style, smooth)
Steps
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