Burritos - Texan Chicken and Blackbean

INCLUDED

500g Free Range Chicken Tenderloins
400g Black beans
1 Dimples Texan Spice Paste
200g Mexi Slaw (All in one combo - Cabbages, Capsicum, Corn, Shallots, Coriander)
12 x Tortillas
100g x Mexican 3 mix cheese


Pantry items

Cooked Rice - Suggested white long grain or brown rice. 


1. Strain the black beans and run water gently over the top and gently shake to remove any salt from the brine in the can. 

2. Heat 1 Tbls of olive oil in a pan over med-high heat. Coat the chicken in texan paste (reserve 1/4 for later)

3. Cook chicken on each side for 2-3 minutes, until the meat is cooked through. Remove from pan. Rest and then chop in 1cm strips. 

4. Add blackbeans and with the remaining marinade and 1tbls of oil, cook for 2 minutes then add 3 Tbls of water and reduce to a simmer for 3 minutes. Return chicken to pan and combine.

3. Heat the tortillas in microwave.  Serve and roll the burritos with all of your faves. 

Optional step - pre-roll the burritos, wrap in foil and dry fry in a pan over low heat for 10 minutes or pop in oven for 20 minutes at 180c


Optional additions: Sour Cream, Gaucamole, your favourite hot sauce 


About the spice blend

This recipe uses our texan spice paste, herbs and spices with caramelised texan finish- no preservatives or additatives. 

16 herbs and spices, Vegetable Oil, Garlic, Malt Vinegar, Worcestershire Sauce, Smoke Liquid. Contains: Gluten