Chicken Black Bean & Corn Burritos (Edit recipe)

12 recipes
|
0 followers

This would be good as a chicken rice bowl as well as in a burrito. Great right out of the pan to be honest! I used my homemade salsa but store bought is fine too!

Share

Save

PREP TIME

30 minutes

COOK TIME

10 minutes

INGREDIENTS

19

Serves: 6-8

Ingredients

3 whole Bell Pepper, Red, Yellow Orange, diced
2 whole Green Onion (Scallion), Diced
2 cloves Garlic, Diced
10 oz Diced Tomatoes and Green Chilies, Original - Rotel
0.5 cup Salsa, I use homemade but store bought is fine
1 cup Brown Rice, Cooked per package directions
0.5 cup Corn, Frozen
15 oz Black Beans, Drained & rinsed
3 whole Chicken Breast, Grilled and diced
1 cup Colby Jack Cheese, Shredded - use the grater!
1 cup Monterey Jack Cheese, Shredded- use the grater
6 whole Flour Tortilla, Warmed
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Butter, Unsalted
1 tsp Cumin, Ground
1 tsp Chili Powder
1 tsp Mexican Oregano, Dried, Regular oregano works too
1 tsp Paprika
1 tsp Salt and Pepper

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1.Cook the rice per the package directions and set aside.
2. Add the olive and 1 table spoon butter to a large sauce pan.
3. Add the onions and the peppers. Sautee 5 minutes until almost soft.
4. Add all the spices, salt and pepper and garlic. Simmer just a few minutes.
5. Add the salsa, rotel, black beans and corn. Stir well and cover, simmer for about 5 minutes.
6. Add the rice and remaining butter. MIx well.
7. Add the cheese, mix, cover and take off the heat.
8. Dice the chicken and add to the pan.
9. Warm the tortillas on the stove top or microwave.
10. Take about a 1/3 cup of the mixture, place on the bottom portion of the tortilla. Begin to roll, then fold in the sides, and finish rolling.
11. Cut in half and serve with tex mex slaw and sour cream

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	949
Fat:	46 g
Carbohydrates:	88 g
Protein:	51 g
Cholesterol:	122 g
Sodium:	1397 mg
Fiber:	13 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.