Colin Wingerter

1. **For the Chicken & Shrimp:** Heat a pan to medium-high heat. Once hot, add olive oil. Add seasoned cubed chicken and cook until almost done. Then, add seasoned shrimp and cook until all is cooked through. Remove from pan.
2. **For the Corn and Beans:** Add a little more olive oil to the pan. Add washed and drained black beans and corn. Season with a little sugar, chili powder, salt, and pepper. Cook for about 5 minutes or until the beans start to become tender.
3. **For the Cilantro Lime Rice:** Cook 1 cup of washed rice in 1.5 cups of water. Bring the water to a boil, then add the rice. Turn the heat to medium-low, cover with a lid, and cook for 15 minutes. Remove the lid, add lime juice and cilantro, then fluff the rice. Remove from heat and cover for about 10 more minutes.
4. **For the Chipotle Mayo Sauce:** In a small bowl, combine 1/4 cup of mayo with 1 tablespoon of chili peppers in adobo sauce. Blend or vigorously whisk the peppers until they become a paste. Add lime juice to taste.
5. **To Assemble the Burrito:** Warm up a tortilla. Layer with cheese, then cilantro lime rice, then the corn and bean mixture, and finally the chicken and shrimp. Roll the tortilla tightly into a burrito.
6. **To Finish the Burrito:** Heat a pan to medium-high heat. Place the burrito flap-side down first and brown until golden. Serve with chipotle mayo.