I love the meals Justin has chosen to grill, because they are easily made with the ingredients we already have in the pantry. This meal was no different. It was easy to prepare and adaptable for each of our burrito-needs (his must have hot sauce, I like mine mild; he likes rice in his, I like mine on the side....) and the simple spice blend was incredibly flavorful and perfect along side mexicorn and yummy margaritas. :-) I think this would taste wonderful as a taco salad with tomato wedges, corn tortilla chips and avocado slices.
3 skinless boneless chicken breasts
2 Tbsp. olive oil
1/4 tsp. garlic powder
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano leaves
1/2 tsp. salt
1 can black beans, drained
2 cups white rice, cooked
Combine oil, garlic, cumin, chili pepper, oregano, and salt. Brush over both sides of chicken to coat. Grill chicken over medium-hot coals for 8 to 10 minutes, or until chicken is no longer pink in the middle, turning once. Place tortillas on the grill for 1 minutes each, turning once. Top warm tortillas with Southwest chicken, black beans, rice, shredded lettuce, salsa, hot sauce (if using) and shredded cheese.
Source: adapted from Great Barbecues with Kingsford