Description
This Chicken Burritos recipe features tender, flavorful chicken seasoned with a blend of chili powder, cumin, and smoked paprika, combined with sautéed vegetables and refried beans. Wrapped in warm flour tortillas with Mexican rice, corn, and melted cheddar cheese, these burritos are toasted to golden perfection and served with salsa, sour cream, and optional nacho cheese sauce for a delicious and hearty meal perfect for any occasion.
Ingredients
Scale
Chicken and Seasoning
- 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
Vegetables and Beans
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 1 ½ cups refried beans
- ¼ cup water
Burrito Assembly
- 8 large flour tortillas
- 2 cups cooked Mexican rice
- 1 cup corn kernels (fresh, canned, or frozen)
- 2 cups shredded cheddar cheese
Optional Toppings
- 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 oregano. Add the chicken to the skillet and cook until the pieces are browned on all sides and cooked through, about 7-10 minutes.
- Sauté Vegetables and Add Beans: To the same skillet, add the chopped onion, minced garlic, and red bell pepper. Cook, stirring occasionally, until the onion becomes translucent and the vegetables soften, approximately 5 minutes. Stir in the refried beans and water, cooking until the mixture thickens slightly and is heated through, about 3-4 minutes.
- Warm Tortillas: Place the flour tortillas in the microwave and heat for 30 seconds to make them pliable and easier to fold without tearing.
- Assemble Burritos: Lay each warmed tortilla flat. Layer about ¼ cup cooked Mexican rice, a generous portion of the chicken and bean mixture, some corn kernels, and shredded cheddar cheese in the center of each tortilla. Fold the sides over the filling and roll up tightly burrito-style.
- Toast Burritos: Choose one of the following methods to toast the burritos: wrap in foil and bake in a preheated 350°F (175°C) oven for 10 minutes; or pan-fry the burritos in a lightly oiled skillet over medium heat for 2 minutes per side until golden brown; or deep fry in hot oil until golden and crispy. Toasting melts the cheese inside and crisps the tortillas slightly.
- Serve: Remove the toasted burritos from heat and serve with sides of salsa, sour cream, and nacho cheese sauce if desired for dipping or topping.
Notes
- Using warm tortillas prevents cracking during folding.
- Refried beans add creaminess and help bind the filling.
- For extra spice, add jalapeños or hot sauce inside the burrito.
- Leftover burritos can be refrigerated and reheated in the oven or microwave.
- Ensure chicken pieces are cooked all the way through for safety and best texture.
