Last time I visited The Diner, an American themed restaurant in London, I strayed away from their delicious burger for the first time and had a burrito. A daring decision this may have been, but it was certainly a wise one, as the burrito came filled with smoky, saucy chicken, and delicious caramelised peppers and onions.
For me, the essence of The Diner’s burrito was its sweet, smoky flavour, so when I set about trying to recreate it this weekend, I used a good helping of chipotle paste, which was just the trick. I also added a little rice and some black eyed beans to mine, which not only made the chicken go further, but made one modest sized burrito really filling.
As with many of the best tasty quickies, this is a simple, one pan dish, involving minimal cooking, and minimal washing up, which is just what you want after a long day.
Ingredients (serves 4)
2 skinless, boneless chicken breasts, thinly sliced
1 onion, thinly sliced
1 red pepper, thinly sliced
2 cloves garlic, crushed
1 red chili, finely chopped
1 courgette, chopped into chunks
2 tomatoes, chopped
1 teaspoon of tomato puree
3 teaspoons of chipotle paste Discovery do one. Have a look in the Mexican section of a good supermarket. Waitrose/Ocado definitely sell it)
200g cooked black eyed beans
50g (dry weight) of cooked brown rice
1 teaspoon of cumin seeds
1 teaspoon of paprika
1 tablespoon of olive oil
4 flour tortillas
Guacamole, sour cream and leafy green salad to serve
Directions
Heat olive oil in a thick bottomed frying pan and add onions, garlic, chilli and peppers. Gently fry for 5-7mins until they start to soften and brown.
Add chicken and courgettes and cook for a further 5-7mins on a slightly higher heat until chicken is cooked through.
Add tomatoes, rice, black eyed beans, tomato puree, chipotle paste, cumin and paprika, and cook for a further 5mins until slightly saucy.
Dollop mixture into tortillas and wrap.
Serve with sour cream, guacamole and salad.