📖 Instructions

1. First, let's tackle the chicken. Cut about 1.5 lbs boneless, skinless chicken breasts into bite-sized pieces. Season generously with salt, pepper, paprika, and garlic powder. Don't be shy with the seasoning!
2. Heat a large skillet over medium-high heat. Add a tablespoon of oil and let it get nice and hot before adding the chicken. Cook until browned and cooked through, about 8-10 minutes, stirring occasionally. Remember, we're aiming for juicy, flavorful chicken, not dry hockey pucks!
3. While the chicken cooks, let's prep the rice. Cook 1 cup of long-grain rice according to package directions. Fluff with a fork once cooked. Pro-tip: A little butter or olive oil goes a long way in making the rice extra delicious.
4. Now for the beans! Heat a small skillet over medium heat and warm up 1 (15-ounce) can of drained and rinsed black beans. You can mash them a little if you prefer a smoother consistency, or keep them whole for texture.
5. Time to assemble the masterpiece! Warm your large flour tortillas. You can do this in a dry skillet or microwave. I prefer a dry skillet for a slightly crispier tortilla.
6. Spread a generous layer of the cooked rice down the center of each tortilla. Top with half of the cooked chicken, then the warmed black beans. A sprinkle of shredded cheese (cheddar or Monterey Jack are great choices) is always a nice touch!
7. Fold the sides of the tortilla inwards, then tightly roll it up from one end to the other, like you're wrapping a present. Careful, it might get a little messy!
8. Heat another tablespoon of oil in your skillet over medium heat. Carefully place the rolled-up burritos seam-down in the skillet, and cook for about 2-3 minutes per side, until lightly browned and heated through. This step adds a nice crispiness to the outside.
9. Garnish and serve! Once cooked, remove the burritos from the skillet. I like to garnish mine with a dollop of sour cream, a sprinkle of fresh cilantro, and a drizzle of your favorite hot sauce. Now, dig in!