CHICKEN, RICE & BEAN BURRITOS RECIPE BY TASTY
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
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
BLACK BEAN CHICKEN BURRITOS
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
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
CHICKEN AND BLACK BEAN BURRITOS
Whip up a fiesta for dinner in just 30 minutes! Jazzed-up chicken creates the tasty filling for an easy-to-wrap burrito.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 460, Carbohydrate 53 g, Cholesterol 55 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Burrito, Sodium 1270 mg, Sugar 3 g, TransFat 1 g
CHICKEN AND REFRIED BEANS BURRITOS
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
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 BURRITOS
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
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 AND BEAN BURRITO VERDE
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
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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 BURRITO
Use up leftover chicken in these easy toasted wraps, filled with spiced Mexican-style rice and beans. Swap for ham, beef or pork if you prefer
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 1h
Yield Serves 4 (1.5 burritos per person)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan. Add the onion and cook for 5 mins until soft, then add your chosen veggies and continue cooking for another 5-10 mins or until tender. Add the leftover meat, the rice and beans, along with the sauce from the can. Stir everything together and cook for 5 mins until piping hot.
- Heat another frying pan, or a griddle pan, until hot, and heat oven to 140C/120C fan/gas 2. Now assemble the burritos. Warm a wrap for 10 secs on the hot pan (keep the pan hot, you'll need to use it again).
- Pile roughly a sixth of the rice mixture onto the centre of the wrap. Top with a little avocado and some cheese, then brush beaten egg around the edge. Fold the ends over the filling, then fold in the sides, like an envelope.
- Flatten a little to a parcel, then place, seam-side down, in the hot pan. Cook for 2 mins until the underside has sealed shut and is toasted a golden brown, flip over and cook for a few mins more.
- Keep the burrito warm in the oven while you continue assembling and cooking the remaining burritos. Serve with soured cream, if you like.
Nutrition Facts : Calories 878 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 40 grams protein, Sodium 2.5 milligram of sodium
CHICKEN, RICE, AND BEAN BURRITOS
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
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
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