After first arriving with Jeremy and Grizz here in Portland, we went to a food cart called the Homegrown Smoker. They do smoked southern and barbecue food but all vegan. From there I had a macnocheeto burrito. Smoked soy curls, baked beans, mac and cheese, with barbecue sauce. It inspired me to try making this.

1 cup rice
1 large can baked beans
2 chicken breast
1 red onion, diced
1 bell pepper, diced
1 ear corn
1/2 cup barbeque sauce
1/4 cup water
oil
salt
pepper
cayenne
chilli powder
paprika
brown sugar
tortillas

I started the rice cooking in a pot, with nothing fancy, as well as the baked beans warming in another pot. In a cast iron skillet with a little oil, I put the chicken breasts, seasoned with salt, pepper, cayenne, chilli powder, paprika, and brown sugar. I put this on medium high heat, with a cover to catch the oil splatter. I let this get real dark and crispy on the outside, knowing I would chop it up and the blackened bits would add to the overall flavor while not over powering. In another skillet with oil, I started sauteing the onion, bell pepper, and corn shaved from the cob. Once this was pretty soft, I added the barbeque sauce with a little water. I added some cayenne pepper to this to increase the heat, knowing the rice and beans would cool it down. I let the veggies cook down in the sauce for about 5 minutes. Once the chicken was blackened on each side, I chopped it and added it to the veggies. I then mixed the cooked rice and beans. On a warm tortilla and spooned a bit of each, topped with more BBQ sauce, and wrapped. For as much as I love making burritos, I should really learn a better way to wrap them.