Grilled Chicken and Vegetable Burritos

1.In a small bowl, combine the ground cumin, chili powder, smoked paprika, garlic powder, onion powder, dried oregano, crushed red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the taco seasoning mix.

2.Pat the chicken breasts dry with paper towels. Rub 1/2 tablespoon olive oil over the chicken, then evenly coat both sides with about two-thirds of the taco seasoning mix. Set aside.

3.Preheat a grill pan or outdoor grill to medium-high heat (about 400°F/200°C). Lightly oil the grill grates or pan with the remaining olive oil.

4.Grill the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred. Remove from the grill and let rest for 5 minutes before slicing into thin strips.

5.While the chicken cooks, heat a large skillet over medium heat. Add a drizzle of olive oil, then sauté the sliced red and yellow bell peppers and red onion with the remaining taco seasoning and a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.

6.Add the drained black beans and 1/4 cup water to the skillet with the vegetables. Stir and cook for another 2-3 minutes until the beans are warmed through and the mixture is slightly saucy. Remove from heat.

7.Warm the flour tortillas in a dry skillet or microwave for 20 seconds until pliable.

8.To assemble each burrito, lay a tortilla flat and spoon a quarter of the grilled chicken strips down the center. Top with a quarter of the sautéed vegetable and black bean mixture, then sprinkle with fresh cilantro leaves.

9.Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to enclose the filling securely.

10.Serve the burritos immediately with lime wedges and optional salsa or pico de gallo on the side for added freshness and flavor.