2 chicken breasts
1/4 cup minced red bell pepper
1 small white onion, finely diced
2 cloves garlic
2/3 cup frozen corn
1 can black beans, rinsed and drained
2 tablespoons diced green chiles
1 teaspoon minced chipotle in adobo
1 tablespoon fresh cilantro, minced
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
pinch of cayenne
2 cups shredded Mexican blend cheese
9 flour tortillas (This will very depending on the size of the tortilla.)
Drizzle the chicken breasts with olive oil and sprinkle with Kosher salt and freshly cracked pepper. Grill (outdoor or on a grill pan) until chicken is cooked through. Allow chicken to cool slightly and then shred.
In a medium skillet, add red pepper, onion and garlic and cook over medium high heat for one minute. Add shredded chicken and remaining ingredients through cayenne and cook until warmed through.
Meanwhile, microwave tortillas in a damp paper towel for 15-20 seconds. Add cheese to the filling mixture, mixing until incorporated. Fill tortillas and eat immediately or wrap in foil to freeze. (If freezing, burritos take about 3 minutes to reheat.)