Description
This Chicken Burritos recipe is a flavorful and satisfying meal perfect for a quick weeknight dinner or casual gathering. Tender chicken seasoned with a blend of spices is cooked with sautéed vegetables and creamy refried beans, then combined with Mexican rice, corn, and cheddar cheese inside warm flour tortillas. The burritos can be toasted in the oven, pan-fried, or deep-fried until golden and crispy, adding an extra layer of texture and flavor. Serve with salsa, sour cream, and optional nacho cheese sauce for a deliciously hearty dish the whole family will enjoy.
Ingredients
Scale
Chicken and Spices
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
Cooking Base
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, chopped
Beans and Fillings
- 1 ½ cups refried beans
- ¼ cup water
- 8 large flour tortillas
- 2 cups cooked Mexican rice
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 cups shredded cheddar cheese
To Serve
- Salsa
- Sour cream
- Nacho cheese sauce (optional)
Instructions
- Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt, black pepper, chili powder, cumin, smoked paprika, and dried oregano. Add the seasoned chicken to the skillet and cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes.
- Sauté Vegetables and Add Beans: To the skillet with the cooked chicken, add the chopped onion, minced garlic, and chopped red bell pepper. Cook for 3-4 minutes until the onion becomes translucent and vegetables soften. Stir in the refried beans and ¼ cup water to loosen the mixture. Cook for another 3-4 minutes, stirring occasionally, until the bean mixture thickens slightly and is well combined with the other ingredients.
- Warm Tortillas: Place the flour tortillas in the microwave and heat each for about 30 seconds to make them soft and pliable for wrapping.
- Assemble Burritos: Lay each warm tortilla flat on a clean surface. Layer with ¼ cup cooked Mexican rice, a generous scoop of the chicken and bean filling, some corn kernels, and a sprinkle of shredded cheddar cheese. Fold the sides of the tortilla inwards and roll tightly to form a burrito.
- Toast Burritos: Choose your preferred toasting method: wrap the burritos in foil and bake in a preheated oven at 350°F (175°C) for 10 minutes; or pan-fry in a skillet for 2 minutes on each side until golden brown; or deep fry in a small amount of oil until crispy and golden.
- Serve: Serve the toasted burritos hot with salsa, sour cream, and optional nacho cheese sauce for dipping or drizzling on top.
Notes
- Mexican rice can be store-bought or homemade, providing a flavorful base for the burritos.
- Use fresh or frozen corn kernels based on availability—both work well.
- For a spicier variation, add diced jalapeños or hot sauce to the filling.
- Leftover burritos can be wrapped individually in foil and refrigerated for up to 3 days. Reheat in the oven or microwave before serving.
- For gluten-free options, substitute flour tortillas with corn or gluten-free tortillas.
