Description
This easy Chicken Burritos recipe features shredded chicken, rice, black beans, corn, and a blend of spices all cooked together on the stovetop. Wrapped in warm flour tortillas and topped with melted cheddar cheese, these burritos make a perfect main course for meal prep or quick weeknight dinners. Serve with sour cream, guacamole, salsa, or chopped cilantro for added flavor.
Ingredients
Scale
Filling Ingredients
- 2 cups cooked and shredded chicken (rotisserie works great)
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 cup cooked rice
- 1 cup canned black beans, rinsed and drained
- 1/2 cup corn (frozen or canned)
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded cheddar or Mexican blend cheese
Other Ingredients
- 6 large flour tortillas
- Optional toppings: sour cream, guacamole, extra salsa, chopped cilantro
Instructions
- Prepare the sauté base: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add and combine main filling: Add the shredded chicken, cooked rice, rinsed black beans, corn, salsa, chili powder, cumin, salt, and black pepper to the skillet. Stir everything together thoroughly and cook for 4 to 5 minutes until the mixture is heated through.
- Incorporate cheese: Remove the skillet from heat and stir in 1 cup of the shredded cheese until evenly distributed and melted slightly into the filling.
- Warm the tortillas: Microwave the flour tortillas for about 20 seconds to make them soft and pliable for rolling.
- Assemble the burritos: Spoon the chicken and rice filling evenly onto each tortilla. Sprinkle the remaining 1/2 cup shredded cheese on top of each filling. Fold in the sides of the tortilla and roll tightly from the bottom to form burritos.
- Serve: Serve the burritos warm with optional toppings such as sour cream, guacamole, extra salsa, or chopped cilantro.
Notes
- These burritos can be wrapped in foil and frozen for up to 2 months. To reheat, bake at 375°F for 20 to 25 minutes or microwave until heated through.
- For a lighter version, swap rice for quinoa or use low-carb tortillas.
- To make this recipe vegetarian, substitute chicken with cooked beans or a plant-based protein.
