QDOBA MEXICAN GRILL

Naked Chicken Burrito

THE ONLY THING MISSING FROM THIS FILLING BURRITO IS THE TORTILLA, HENCE THE

NAME OF THE DISH. IF YOUR MEAL JUST IS N’ T COMPLETE WITHOUT IT, BY ALL MEANS

ENCLOSE ALL THE INGREDIENTS FOR THIS POPULAR FAVORITE IN A FLOUR TORTILLA

AND ENJOY.

Chicken Marinade 1 (1-ounce) package fajita seasoning mix 1 tablespoon red wine vinegar 1 / 4 cup warm water 1 / 4 cup canola oil 1 (8-ounce) boneless skinless chicken breast Black Beans 1 (14-ounce) can black beans, rinsed and drained 1 teaspoon kosher salt

1 / 2 teaspoon cumin 1 / 2 teaspoon chili powder Guacamole 1 large avocado, pitted

1 small jalapeño, seeded and minced 1 Roma tomato, diced 1 / 2 small red onion, diced 1 tablespoon lime juice

1 tablespoon chopped cilantro 1 teaspoon kosher salt 1 / 2 teaspoon pepper 1 cup cooked rice

Toppings Pico de Gallo Sour cream

Picante salsa

1. Do ahead: Whisk together the ingredients for the Chicken Marinade. Put the chicken breast in a resealable plastic bag and pour the marinade over it. Push the air out of the bag and seal it. Refrigerate the chicken at least 4 hours, or overnight.

2. Do ahead: Heat the Black Beans with the spices. Set aside and keep warm until ready to use, or refrigerate, covered. Reheat before making the burritos.

3. Do ahead: To make the Guacamole, mash the avocado pulp with a fork, then mix in the remaining ingredients. Refrigerate, covered, until ready to use.

4. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.