Chicken Tortilla Roll with Beans

Ingredients

• 8 ready wheat tortillas
• 400 g chicken breast fillet
• 1 small hot green chili pepper
• 1 small hot red chili pepper
• Juice of 1 lime
• Salt
• 2 tbsp oil (for the meat)
• oil (for frying)
• 1 can ready green salsa sauce
• 1 can black beans
• 1 green bell pepper
• 1 red bell pepper
• Juice of 1 lime
• Salt
• black pepper from grinder
• 2 Garlic cloves
• 2 tbsp oil
• 400 g rice
• 0.5 can red salsa sauce
• 1 tsp butter
• 8 tomatoes
• 1 can corn
• 0.25 bunch fresh cilantro
• 0.5 small hot red chili pepper
• Salt
• 2 tbsp oil
• limes

Instructions

1. 1.

   Rinse chicken breast, pat dry with paper towels and cut into very thin strips. Wash chilies, halve, deseed, and finely chop. Heat oil in a pan. Add chicken and chili and sauté for 4 minutes while stirring. Deglaze with lime juice. Continue cooking briefly until the lime juice has slightly evaporated, then season with salt. Set aside. Warm tortillas by briefly flipping them in hot oil so they soften. Distribute the chicken filling on the warm tortillas and roll into tight cylinders. Serve immediately with green salsa, beans, and rice.

2. 2.

   Drain beans. Wash bell peppers, halve, deseed, and dice very small. Peel garlic cloves. Mix beans and peppers. Press garlic into oil, combine with lime juice, salt, and pepper to make a sauce, then pour over the bean-pepper mixture. Stir well and serve with the burritos.

3. 3.

   Cook rice according to package instructions and drain. In a pot melt butter. Combine rice and salsa while stirring. Serve warm alongside the burritos.

4. 4.

   Wash tomatoes, halve, remove stems and seeds, and dice. Drain corn. Chop cilantro finely. Wash chili pepper, remove seeds, and finely chop. Mix tomatoes, chili, corn, cilantro, salt, oil, and lime juice, then serve with the burritos.