This dish was a total accident. I originally was going to make salad, but the longer my day was the more I craved a burrito. The problem with burritos in our house is we love choices. I try to only buy the 100 calories tortillas, but how much can you really fit in there? So burrito bowl it is.
Somehow by the time I started cooking fries appeared on the menu. My boyfriend stayed in California for a while and obsessed over the food trucks that served burritos stuffed with French fries. I discovered this one night when I made fajitas and he insisted I make fries as well.
Crispy potatoes covered in burrito toppings is definitely the greatest combination discovery this year.
This recipe is really easy to make healthy as well. I actually almost forgot to shred cheese on top after I started assembling because the plate was so full and colorful.
This sauce is the star of the show. If you do not like spicy you can skip this, but I love spicy. This sauce is a thin vinegar with tons of pepper. If you google gunshot sauce you can find a list of retailers. I buy mine from the hot sauce store at our local mall.
I hope you enjoy this creation inspired by California food trucks 🙂
What you need:
2 chicken breasts
1/2 tsp cumin
1/2 tsp sea salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 tsp olive oil
1 ripe avocado
1/2 cup shredded cheese
1 cup black beans rinsed
1 vine ripened tomato
2 cups steak fries (or russet potatoes sliced thick)
Garlic powder
Pepper
Salt
Jalepenos optional
Sour cream optional
How to make it:
Preheat your oven to 350 and prepare grill.
I pound my chicken until it is about 1/2 thick then leave on the cutting board until I am ready to grill.
Rinse beans and heat up on the stove. Set to the side. Chop tomato and shred cheese of your choice. (I used extra sharp cheddar)
I had a bag of steak fries hiding in my freezer, but you can definitely make your own. I spread mine out on a baking tray and liberally coated with garlic powder, salt and pepper. Bake for 20-30 minutes until crispy.
Season the chicken with cumin, cayenne, salt and pepper. Grill for 3 minutes on each side then use a pastry brush to lather either side of the chicken with the gunshot sauce. Cover and cook until internal temperature is 165.
For the avocado, you can eat as is or drizzle with olive oil, salt and pepper and grill for 3-5 minutes. I love grilling my avocado!
The assembly-
Start with fries then layer chicken, black beans, tomatoes, cheese, avocado, sour cream and jalepenos. I drizzled a little more gunshot sauce on top too!
