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Homemade Chicken Burritos photo

Chicken Burritos

Hearty chicken burritos filled with seasoned chicken, beans, rice, corn and cheese for an easy family meal.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings

Equipment

  • Large Skillet
  • Spatula or wooden spoon
  • Measuring Spoons
  • Measuring Cups
  • oven or additional skillet
  • foil (optional)
  • microwave (optional)

Ingredients
  

  • 1 pound chicken breasts skinless, boneless, cut into small pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 medium red bell pepper chopped
  • 1 1/2 cups refried beans
  • 1/4 cup water
  • 8 large flour tortillas
  • 2 cups Mexican rice
  • 1 cup corn canned (or fresh/frozen, see notes)
  • 2 cups cheddar cheese shredded
  • salsa for serving
  • sour cream for serving
  • nacho cheese sauce optional, for serving

Instructions
 

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
  • Season the 1 lb chicken pieces with 1/2 tsp salt, 1/4 tsp pepper, 1 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika and 1 tsp dried oregano.
  • Add the seasoned chicken to the hot skillet and cook, stirring occasionally, until cooked through, about 2–3 minutes.
  • Add the chopped onion, minced garlic and chopped red bell pepper to the skillet; cook until the onion is translucent, about 3–4 minutes.
  • Stir in 1½ cups refried beans and 1/4 cup water; cook and stir for about 2 minutes until the mixture thickens and is no longer watery.
  • Warm the tortillas in the microwave for about 30 seconds to make them pliable, or warm them by another preferred method.
  • Assemble each tortilla with about 1/8 of the rice, a portion of the chicken and bean mixture, some corn, and shredded cheddar; then fold into burritos.
  • To finish, either wrap burritos in foil and bake at 350°F (175°C) for 10 minutes, or pan-fry in a skillet over medium-high heat 2–3 minutes per side until golden and the cheese melts.
  • Serve warm with salsa, sour cream and optional nacho cheese sauce.

Notes

  • Warming tortillas makes them more pliable for wrapping.
  • Fresh, canned, or frozen corn work; cook fresh corn first and thaw frozen fully.
  • Refried beans help keep the filling moist and cohesive.
  • Refrigerate leftovers for 2 to 3 days in an airtight container.
  • Freeze up to 3 months when wrapped tightly; wrap individually for easy thawing.
  • Originally shared October 2012.