Chicken & Bean Burritos

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Servings: 1 Difficulty: Advanced
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Hearty homemade burritos with shredded chicken, creamy pinto beans, and fresh toppings.
Chicken & Bean Burritos recipe image
Chicken & Bean Burritos recipe image
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Chicken & Bean Burritos

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 165.0

Description

These Chicken & Bean Burritos offer a comforting, protein-packed meal that brings authentic Mexican-inspired flavors to your dinner table. The dish features tender, shredded chicken simmered in aromatic spices like cumin and chili powder, combined with a smooth, creamy pinto bean mixture. Fresh ingredients like diced red onion, jalape&# 195;±os, and cilantro add a vibrant crunch and zesty kick. Whether you prefer them baked until golden and crispy or quickly microwaved for convenience, these burritos are easy to customize. They are perfect for busy weeknights, family gatherings, or meal-prepping leftovers. Simple, satisfying, and full of flavor, this recipe is a reliable crowd-pleaser that uses pantry staples you likely already have.

Ingredients

Directions

  1. Place chicken breasts, chopped onion, bay leaves, cumin, chili powder, red pepper flakes, white pepper, and black pepper in a large pot.
  2. Cover the chicken with chicken stock or broth, ensuring it is fully submerged.
  3. Bring the liquid to a boil, then cover, reduce heat to low, and simmer until the chicken is cooked through and tender.
  4. Remove the chicken from the pot and let it cool slightly before shredding it with two forks.
  5. Strain the cooking broth and reserve it for use in the bean mixture.
  6. Drain and rinse the canned pinto beans thoroughly.
  7. Place the rinsed pinto beans in a food processor and blend until smooth, adding a couple of tablespoons of salsa, reserved broth, or sour cream if the mixture is too thick.
  8. In a large bowl, combine the shredded chicken and the processed bean mixture.
  9. Add more salsa or chicken broth as needed until the filling is moist enough to stick together but not soupy.
  10. Stir in the chopped red onion, seeded and diced jalapeños, and chopped cilantro.
  11. Lay out a large flour tortilla and spread a thin layer of fat-free sour cream and grated Colby-Jack cheese over the surface.
  12. Spoon a few tablespoons of the chicken and bean filling onto one end of the tortilla.
  13. Fold the sides of the tortilla inward over the filling, then roll it up tightly from the bottom.
  14. Secure the burrito with a toothpick if necessary, or place it seam-side down on a plate.
  15. Bake in a preheated 450ðF (232ðC) oven until browned and crispy, or microwave until heated through.
  16. Serve immediately topped with shredded lettuce, chopped tomatoes, extra red onion, sour cream, cheese, salsa, and jalapeños.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 165.0kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 1.0g5%
Cholesterol 85.0mg29%
Sodium 74.0mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 31.0g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, burritos, pinto beans, mexican, dinner, shredded chicken, spicy, easy recipe, weeknight meal, flour tortillas, healthy, protein, homemade, cumin, chili powder
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