Chicken And Bean Burritos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN, RICE & BEAN BURRITOS RECIPE BY TASTY



Chicken, Rice & Bean Burritos Recipe by Tasty image

Here's what you need: flour tortillas, refried bean, spanish rice, rotisserie chicken, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Lunch

Yield 6 burritos

Number Of Ingredients 5

6 flour tortillas
16 oz refried bean, 1 can
1 cup spanish rice, cooked
1 cup rotisserie chicken, shredded
1 cup shredded mexican cheese blend

Steps:

  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice, rotisserie chicken, and cheese.
  • Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  • To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  • Enjoy!

Nutrition Facts : Calories 368 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 3 grams, Protein 19 grams, Sugar 1 gram

CHICKEN AND BEAN BURRITOS



Chicken and Bean Burritos image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1/2 cup brown rice
2 cloves garlic; 1 smashed, 1 minced
Kosher salt and freshly ground pepper
1/2 pound (about 2 cups) frozen diced butternut squash, thawed
1 cup shredded rotisserie chicken, skin removed
1 15-ounce can black beans
1 cup grape tomatoes
1/2 cup fresh cilantro
1/4 cup pickled jalapeno peppers, plus 2 tablespoons pickling liquid
4 8-inch whole-wheat tortillas, warmed
1/2 cup shredded reduced-fat cheddar cheese
1 avocado, sliced
Plain low-fat yogurt or sour cream, for serving (optional)

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 AND REFRIED BEANS BURRITOS



Chicken and Refried Beans Burritos image

Make and share this Chicken and Refried Beans Burritos recipe from Food.com.

Provided by Mr.MojoRisin

Categories     Chicken Breast

Time 40m

Yield 4 Burritos, 3-4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
chili powder
cumin
oil
1 (16 ounce) can refried beans
1 medium tomatoes
1 small onion
2 jalapenos
2 cups shredded cheddar cheese or 2 cups monterey jack cheese
4 large flour tortillas
Pam cooking spray or butter
salsa, and or guacamole

Steps:

  • Trim breast and pound to 1/4 inch cutlets. Completely coat cutlets in a 50/50 mixture of Chili Powder and Cumin. In a large pre-heated oil-coated skillet, fry cutlets until cooked through over med-high heat. Let cutlets cool for 10-15 minutes then cut into bite-size strips.
  • Heat Refried Beans over low heat while letting chicken cool and cutting vegetables.
  • Dice tomato into bite-size pieces. Mince onion and jalapenos (seeded or not depending on your heat preference).
  • When chicken is able to be handled comfortably and beans are heated through, you can begin assembly. Spread 1/4 of the refried beans on one side of tortilla leaving about a 1/2 to 1 inch of uncoated tortilla around the edges. Fill the center of bean coated tortilla with chicken, tomatoes, onions, jalapenos, and cheese. Roll up the tortilla into the shape of a burrito.
  • In a large skillet (Preferably cast iron, but not necessary) preheated to medium and sprayed with PAM or lightly coated with butter, placed burritos in the pan with the folds face down. Cover and fry for about 5 minutes. Flip and cook for 5 more minutes while covered. Tortilla shell should become nicely toasted.
  • Serve with Salsa and or Guacamole on the side. I also make some Spanish rice to go along with this dish as well. Enjoy!

CHICKEN AND BEAN BURRITO VERDE



Chicken and Bean Burrito Verde image

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

4 teaspoons olive oil
1 small onion, diced
2 cloves of garlic, minced
1/2 teaspoon ground cumin
1 15-ounce can of low-sodium white beans, rinsed and drained
1/2 cup low-sodium chicken broth
1/2 teaspoon, plus a pinch, of salt
2 cups lightly packed shredded romaine lettuce (about 3 large leaves)
1/3 cup fresh cilantro leaves
2 teaspoons fresh lime juice
Freshly ground black pepper
4 whole wheat flour tortillas (about 9 inches in diameter)
2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken)
1 jalapeno finely diced
1/2 ripe avocado, thinly sliced
1/2 cup tomatillo salsa
1/2 cup low-fat Greek-style yogurt

Steps:

  • Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth.
  • Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat.
  • Wrap the tortillas in paper towel and heat in the microwave for 30 seconds.
  • To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas.
  • Serve with the salsa and yogurt alongside.
  • Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K
  • Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc

CHICKEN AND BEAN BURRITOS



Chicken and Bean Burritos image

With poached chicken, this burrito significantly lowers calories, and you can take it further with reduced fat cheese. Only 448 calories each burrito!

Provided by Harry Eastwood

Categories     chicken,dinner,Healthy,Low-Fat,lunch,Mexican,North American

Time 56m

Yield 4 servings

Number Of Ingredients 17

1 cup fresh or frozen corn kernels, thawed and drained, if frozen
1 15 ½ oz can of black beans, drained and rinsed
½ cup fresh cilantro leaves, chopped
2 Tbsp fresh lime juice
1 tsp minced fresh jalapeno, optional
¼ tsp salt
⅒ tsp cayenne pepper
1 lb(s) bone-in, skin-on split chicken breasts
3 medium tomatoes, 2 quartered, 1 diced
1 white onion, quartered
3 garlic cloves
3 peppercorns
1 carrot
2 tsp vegetable oil
4 large flour tortillas
½ cup shredded cheddar or Monterey Jack Cheese
2 cup shredded iceberg lettuce

Steps:

  • Heat a medium skillet over medium heat. Add the corn and cook, shaking the pan occasionally, until browned, about 5 minutes. Transfer to a medium bowl. Add beans, cilantro, lime, jalapeno, salt, and cayenne, and stir until well mixed; set aside.
  • Put the chicken in a large saucepan and add 1 garlic clove, 1 carrot, 1 bay leaf, 3 pepper corns and enough water to cover by 2 inches. Bring to a boil, then simmer over medium heat until cooked through, about 25 minutes. Let cool slightly in the broth. Remove the chicken from the broth, and remove the skin and bones. Shred the chicken into small pieces, and return the meat to the broth.
  • Put the quartered tomatoes, onion, and garlic in a blender and blend until smooth. Heat the oil in a large, deep skillet over medium-high heat. Add the tomato mixture and cook, stirring until thickened and fragrant, about 5 minutes. Using a slotted spoon, transfer the shredded chicken to the tomato mixture. Stir until well mixed.
  • Heat a large skillet over medium heat. Warm the tortillas, one at a time, until pliable, about 1 minute. Divide the cheese, lettuce, diced tomato, bean mixture, and chicken with its sauce among the tortillas, spreading the ingredients in a line down the center. Fold in the top and bottom, then roll in the sides. Serve immediately.

CHICKEN AND BEAN BURRITOS



Chicken and Bean Burritos image

I had a craving for burritos, and this is what I came up with. For the taco seasoning, I used recipe #199955. For the shredded chicken, I started with 3 pounds of bone in, skin on thighs, which I roasted with just salt and pepper. I have a small appetite, so one burrito is a serving for me, but if you have a larger appetite, two might be better.

Provided by IngridH

Categories     Lunch/Snacks

Time 5h45m

Yield 13 burritos, 13 serving(s)

Number Of Ingredients 10

1/2 lb dried pinto bean
2 1/2 cups water
1 small onion, diced small
1 1/2 teaspoons kosher salt
1/2 teaspoon msg
1 lb boneless skinless chicken thighs, cooked and shredded
0.5 (1 ounce) packet taco seasoning
2 tablespoons water
1/2 cup crumbled queso fresco
104 inches flour tortillas

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.

Nutrition Facts : Calories 281.4, Fat 5.9, SaturatedFat 1.4, Cholesterol 29.1, Sodium 679.2, Carbohydrate 40.8, Fiber 4.8, Sugar 1.9, Protein 15.3

CHICKEN, RICE, AND BEAN BURRITOS



Chicken, Rice, and Bean Burritos image

This is a recipe I found on a cooking blog, The Sister's Dish. These burritos are so easy to make! Once I made them, we LOVED them, and it's a keeper in our house. I have used Pace medium picante sauce in them, and I have also used Mexican-style Rotel (drained), and they were both good. For the rice, I usually make the Quick Spanish Rice recipe on here (#17126), use a cup for the burritos, and then I just serve the rest as a side dish. Hope you like them!

Provided by Greeny4444

Categories     Mexican

Time 30m

Yield 6-8 burritos

Number Of Ingredients 6

2 boneless skinless chicken breasts or 1 (13 ounce) can chicken
1 cup cooked rice
1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, drained and rinsed
1 cup salsa or 1 (10 ounce) can rotel
1/2-1 cup cheese, grated
6 -8 large flour tortillas

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.

Nutrition Facts : Calories 551.2, Fat 12.6, SaturatedFat 3.9, Cholesterol 31.2, Sodium 1121.1, Carbohydrate 83, Fiber 8.8, Sugar 3.5, Protein 25.6

BLACK BEAN CHICKEN BURRITOS



Black Bean Chicken Burritos image

I try to hide as many veggies as possible in these burritos. Another way I bump up the nutrition level is by using thinly sliced cabbage instead of regular iceberg lettuce. The filling freezes well, so double the recipe! -Jeni Pittard, Statham, Georgia

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 17

1 pound ground chicken
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 small onion, chopped
1 tablespoon canola oil
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup fresh or frozen corn
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
8 flour tortillas (8 inches)
Sour cream, shredded cheddar cheese, shredded lettuce and fresh cilantro leaves, optional

Steps:

  • In a large nonstick skillet, cook chicken over medium-high heat until no longer pink, breaking into crumbles, 4-6 minutes; drain and remove from skillet., In the same skillet, saute peppers and onion in oil until lightly browned and crisp-tender, 2-4 minutes. Add jalapeno pepper and garlic; saute 1 minute longer. Stir in beans, tomatoes, corn, seasonings and chicken. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated, about 5 minutes. Serve in tortillas, with optional toppings as desired.

Nutrition Facts : Calories 325 calories, Fat 10g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 678mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

More about "chicken and bean burritos recipes"

CHICKEN AND BEAN BURRITOS RECIPE | MYRECIPES
chicken-and-bean-burritos-recipe-myrecipes image
May 1, 2012 Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion. Step 3. Heat …
From myrecipes.com
5/5 (24)
Calories 287 per serving
Servings 4
See details


CHICKEN BURRITO | RECIPETIN EATS
chicken-burrito-recipetin-eats image
Feb 24, 2020 Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat. Cook chicken - Heat 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest …
From recipetineats.com
See details


CHICKEN AND BLACK BEAN-STUFFED BURRITOS RECIPE | MYRECIPES
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. Step 3. Heat a large skillet …
From myrecipes.com
See details


SMOTHERED HONEY LIME CHICKEN BURRITOS - 5* TRENDING RECIPES WITH …
Oct 28, 2022 Add in the chicken and toss to coat. Place in the fridge for 15-30 minutes, covered with plastic wrap. Prepare the rice and beans. Meanwhile, in a medium bowl, whisk together …
From food.theffeed.com
See details


CHICKEN AND BEAN BURRITOS RECIPE - FOOD.COM
Jun 19, 2012 A somewhat light take on burritos. A somewhat light take on burritos . Recipes. Breakfast & Brunch Recipes Lunch Recipes Appetizers & Snack Recipes Dinner Recipes …
From food.com
See details


CHICKEN AND BEAN BURRITOS | MCCORMICK
1 Heat oil in large skillet on medium heat. Add chicken; cook and stir 5 minutes or until browned. 2 Stir in Seasoning Mix, water, black beans and chiles. Bring to boil. Reduce heat to low; …
From mccormick.com
See details


CHICKEN AND BEAN BURRITOS RECIPE - FOOD.COM
directions. Heat oil in skillet. Add onion and garlic and cook until tender. Add soup, salsa, and chicken. Heat through. Warm tortillas according to package directions. Spoon about 1/3 cup …
From food.com
See details


CHICKEN AND BEAN BURRITOS - PACE FOODS
Dec 10, 2012 Heat the oil in a 10-inch skillet over medium heat. Add the onion and garlic powder and cook until the onion is tender. Step 2. Stir the soup, salsa and chicken in the skillet. Cook until the chicken mixture is hot and bubbling. Step 3. Spoon about 1/3 cup chicken mixture down the center of each tortilla. Fold up the sides of the tortillas ...
From campbells.com
See details


MAKE-AHEAD CHICKEN AND BEAN BURRITOS - MEXICAN RECIPES - OLD EL …
Preparation. In 10-inch nonstick skillet, cook chicken, water, taco seasoning mix and green chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove …
From oldelpaso.com
See details


CHICKEN AND BEAN BURRITOS RECIPE - FOOD.COM
Heat oil in large skillet on medium heat. Add chicken; cook and stir 5 minutes or until browned. Stir in Seasoning Mix, water, black beans and chiles. Bring to boil. Reduce heat to low; …
From food.com
See details


CHICKEN AND BEAN BURRITOS - TODAY'S PARENT
Instructions. Cook rice, according to package directions; set aside. Heat oil in a large frying pan over medium-high heat. Add onion and peppers; sauté for 5 min or until lightly golden. Add …
From todaysparent.com
See details


CHICKEN AND BEAN BURRITOS RECIPE - BBC FOOD
Method. To make the wraps, put the flour and salt in a large mixing bowl. Stir together with a wooden spoon then make a well in the centre. Mix the oil and water in a jug and pour into the …
From bbc.co.uk
See details


CHICKEN AND BEAN BURRITOS | READY SET EAT
1 can (16 oz each) Rosarita® Traditional Refried Beans, heated. 4 flour tortillas (10 inch), warmed. 2 cups chopped cooked chicken, warmed. 1-1/3 cups shredded Chihuahua or Monterey Jack cheese. 1 cup shredded lettuce. 1 cup chopped tomatoes. 1/2 cup guacamole.
From readyseteat.com
See details


CHICKEN AND BEAN BURRITOS RECIPE | RECIPES.NET
Mar 25, 2022 Enjoy warm Mexican flavors in these chicken and bean burritos! Chunky salsa, tender chicken, and bean soup are wrapped in tortillas for tasty snacks.
From recipes.net
See details


CHICKEN & BEAN BURRITOS - MEXICAN RECIPES - OLD EL PASO
Preparation. Heat oven to 350° F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pour 1/2 cup of the salsa in baking dish. In large bowl, stir together chicken, beans, corn, …
From oldelpaso.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #for-large-groups     #lunch     #main-dish     #poultry     #american     #southwestern-united-states     #tex-mex     #chicken     #oamc-freezer-make-ahead     #brown-bag     #inexpensive     #meat     #chicken-thighs-legs     #to-go     #number-of-servings

Related Search