Best Chicken And Bean Burritos Recipes

CHICKEN, RICE, AND BEAN BURRITOS

Steps:

• Cook and chop, or shred, chicken. You can season it if you'd like, but it's not necessary.
• Add rice, beans, salsa and cheese to the chicken; mix well. Spoon mixture into tortillas.
• Fold the tortillas burrito-style, and place, seam-side down in a baking dish (I usually line a jelly roll pan with foil).
• Bake at 375 until hot (about 10 minutes). Serve with extra Spanish rice or refried beans.

CHICKEN AND BLACK BEAN BURRITOS

Steps:

• In 3-quart saucepan, make rice as directed on package, omitting butter.
• In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
• Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
• Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.

CHICKEN AND BLACK BEAN BURRITOS

Steps:

• In skillet, heat oil over medium-high heat; fry onion, garlic, salt, and pepper until softened, about 3 minute.
• Add chicken, jalapeno, red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside, about 10 minute
• Let cool.
• Spoon about 3/4 cup of the filling down centre of each tortilla; sprinkle each with 1/4 cup of the cheese. Fold in bottom edge, then sides; roll up.
• Place, seam down, in greased 13x9 inch glass backing dish, sprinkle remaining cheese over top.
• Back in 400 degree oven until golden and hot, and cheese is melted, about 15 minute
• Serve with sour cream.
• If baking from frozen, loosely cover dish with foil, and bake in a 400 degree oven until golden and hot, about 25-30 minute.
• Enjoy.

CHICKEN AND BEAN BURRITOS

Steps:

• Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes. Sprinkle the chicken over the rice mixture, cover and remove from the heat. Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper. Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.

CHICKEN BURRITOS WITH CHEESE AND BLACK BEAN SALSA

Steps:

• In one small bowl, toss chicken strips with pasta sauce and let marinate 10 minute.
• In another small bowl, combine beans and salsa.
• Place half chicken on half of one tortilla. Spread half the beans and salsa over chicken; sprinkle with half the cheese.
• Repeat with second tortilla.
• Roll tortillas up and place, seam side down, in a baking dish.
• Bake at 375°F 5 minutes.
• Top with a dollop of sour cream and serve.

DINNER, WRAPPED UP (BLACK BEAN, CHICKEN, AND CHORIZO BURRITOS)

Steps:

• Heat a medium-size saucepan with a tight-fitting lid over medium heat with about 1 tablespoon of the oil, once around the pan. Add one fourth of the chopped onion and season with salt and pepper, then cook for 1 minute. Add the rice, stir to coat in the oil, then add 2 1/2 cups of the chicken stock and bring up to a simmer. Cover the pot, reduce the heat to medium low, and cook the rice for 15 to 17 minutes, until tender.
• While the rice is cooking, preheat a large skillet over medium-high heat with the remaining tablespoon of vegetable oil. Add the chorizo and cook for 2 minutes. Add the remaining chopped onion, the garlic, cumin, coriander, and a little salt and pepper, and cook for about 3 minutes, or until the onions start to get tender. Add the chicken and cook for 4 to 5 minutes, or until the chicken is cooked through.
• Halve the avocado, remove the pit with a spoon, and then carefully scoop out the flesh. Cut the two halves into small bite-size pieces and transfer to a bowl. Add the halved tomatoes, jalapeño, cilantro, lime juice, salt, and pepper, and mix to combine.
• Add the remaining cup of chicken stock to the skillet with the chorizo and chicken and bring it up to a bubble. Once it is simmering, add the black beans and continue to cook until the liquids are just barely visible and the beans are heated through, a couple of minutes.
• Heat a large dry skillet over high heat to blister the tortillas. Have a clean kitchen towel nearby to wrap the tortillas and keep them warm. Once the skillet is hot, add a tortilla and heat for about 30 seconds on each side, remove from the skillet, and wrap it in the towel. Continue until all the tortillas have been heated. If you have a gas stove, you can blister them directly over the flame itself.
• Once the rice is done, fluff it with a fork. To assemble a burrito, scatter a small handful of cheese, about 1/4 cup, across the center of a tortilla. Top with a couple of generous kitchen spoonfuls, about 3/4 cup, of cooked rice. The rice will catch the juices from the couple of kitchen spoonfuls of black beans, chicken, and chorizo that come next! Dot the mound of fillings with some salsa and sour cream, if you like. Tuck the sides in, then wrap and roll. Cut in half and serve. Repeat to form up to 8 wraps.

GRILLED BLACK BEAN BURRITOS WITH CHICKEN (OR NOT) AND CREAMY CILANTRO-JALAPENO SAUCE

Steps:

• Make the Creamy Cilantro-Jalapeno Sauce. Place all ingredients in a blender or food processor and blend until pureed. Cover and chill for at least 30 minutes, or up to two days.
• In a medium bowl, add the chicken (if using), beans, corn, rice, cheese, and cilantro-jalapeno sauce. Gently stir with a fork. Season to taste with salt and pepper.
• Lay out flour tortillas and divide mixture between them. Place the mixture on on the bottom half of the tortilla, fold the sides in, then roll up the tortilla.
• Grill on the panini press per your press's instructions (I cook two at a time and it takes about four minutes per batch).
• Serve drizzled with additional Creamy Cilantro-Jalapeno sauce, salsa, avocado, and any other condiments you desire.

SOUTHWESTERN CHICKEN AND BLACK BEAN BURRITOS

Steps:

• Rub chicken with cumin, chili powder, and cayenne sauce.
• Heat griddle pan over high heat; cook chicken breasts 4 minutes on each side; remove from heat.
• While the chicken is cooking, heat a skillet over medium-high heat; add olive oil to the pan.
• Add in onions and garlic; cook about 5 minutes or until soft.
• Add in beans and barbecue sauce; stir to combine.
• Chop cooked chicken breasts and drop into barbecued beans; heat mixture through; season with salt and pepper to taste.
• Pile chicken and beans onto tortilla; top with lettuce, green onions, and tomatoes; wrap and roll.
• Serve with chips and salsa.

SKINNY CHICKEN AND BLACK BEAN BURRITOS

Steps:

• Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for.
• Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
• Place cooked rice in large bowl; stir in cilantro and lime juice until well blended.
• Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.

CHICKEN AND BLACK BEAN-STUFFED BURRITOS

Steps:

• 1. Bring first 6 ingredients to a boil in a small saucepan. Stir in shredded chicken and green onions. 2. Combine beans and salsa. Spoon 1/4 cup bean mixture and 1/2 cup chicken mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up. 3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 2 burritos. Place a cast-iron or other heavy skillet on top of burritos, and cook for 3 minutes on each side. Remove from pan, and repeat procedure with the remaining 2 burritos. Nutritional Information Calories:353 Fat:9.8g (sat 4.1g,mono 3.6g,poly 1.3g) Protein:30.9g Carbohydrate:33.1g Fiber:2.4g Cholesterol:72mg Iron:1.6mg Sodium:595mg Calcium:137mg

CHICKEN AND BLACK BEAN BURRITOS

Steps:

• In 3-quart saucepan, make rice as directed on package, omitting butter.
• In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
• Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
• Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.

CHICKEN AND BLACK BEAN BURRITOS

Steps:

• Wrap tortillas in foil and place in oven; heat to 400 degrees. Meanwhile, heat oil in 10-inch skillet over medium heat. Add onion and garlic and cook, stirring until softened. Stir in chicken, breaking up meat slightly. Stir in beans, rice and tomatoes. Unwrap warmed tortillas. Spoon about ¾ cup of the filling in the center of the tortilla, leaving an inch at either end. Sprinkle ¼ cup shredded cheese on top, fold in 1-inch ends, then roll tortilla around filling. Place in a large shallow baking dish. Repeat with remaining tortillas. Sprinkle remaining cheese on top of burritos. Cover with foil and heat in oven for about 10 minutes, until cheese is melted and filling is hot. For a garnish, sprinkle with cilantro and/or scallion. Note: For extra flavor, cook rice with chicken broth instead of water; use canned tomatoes and chiles for a spicier taste.

CHICKEN AND BEAN BURRITOS

Steps:

• MAKE THE REFRIED BEANS.
• In a medium dutch oven or heavy sauce pan, combine the pinto beans, diced onion, and 2 1/2 cups water.
• Bring to a boil, covered, then remove from heat and let soak, still covered, for 2 hours.
• After 2 hours, stir the beans and bring back to a boil.
• Reduce to a simmer, and let cook until the beans are very tender. This will take between two and three hours.
• Add the kosher salt. Taste the beans for seasoning, and if necessary, add the MSG. (I find fat free beans to be a bit bland, so I include this. You may omit if you wish.).
• Use a potato masher to crush some of the beans, and stir to thicken the liquid remaining in the pan. If you like your beans smoother, crush as many as makes you happy.
• Set beans aside.
• CHICKEN MIXTURE.
• In a bowl large enough to hold all of the chicken, combine the water and taco seasoning.
• Add the chicken, and toss until all of the pieces are coated with the taco mixture.
• Taste a piece for seasoning, and if needed add salt or pepper to taste.
• Wrap the tortillas in plastic wrap and heat them in the microwave (or a low oven) until they are pliable enough to wrap without breaking.
• Set one tortilla on a workspace.
• Add about two tablespoons of the refried beans.
• Top with about 1 teaspoon of queso fresco.
• Top with chicken mixture.
• Roll up the burrito and place on a serving platter.
• Repeat with the remaining ingredients.
• Top with whatever garnishes you like, and serve.
• NOTE: These freeze very well. Place individual burritos in snack size zipper bags, and freeze in a freezer safe container. Remove from wrapper and heat in the microwave until hot.