Description
Juicy seasoned chicken, fluffy rice, creamy beans, and melted cheese wrapped in warm tortillas with fresh toppings. A quick, family-friendly Tex-Mex dinner ready in 35 minutes with bold flavor and no pork/alcohol.
Ingredients
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, diced
1/2 cup yellow onion, diced
3 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
3/4 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper
1 cup cooked white or brown rice
15-ounce can black beans, drained and rinsed
3/4 cup mild or medium salsa
1/4 cup low-sodium chicken broth
1 tablespoon fresh lime juice
1 1/2 cups shredded cheddar or Monterey Jack cheese
8 large soft flour tortillas (vegetable oil-based)
1/4 cup chopped fresh cilantro (optional)
Instructions
Dice chicken breasts into 1/2-inch pieces
Dice onion into small, even cubes
Mince garlic
Heat olive oil in skillet over medium-high heat
Add chicken and cook 6-8 minutes until golden and cooked through
Add onion and cook 3 minutes until softened
Stir in garlic and spices (chili powder, cumin, paprika, oregano, salt, pepper)
Add rice, black beans, salsa, and chicken broth
Cook 5-7 minutes until mixture is hot and slightly thickened
Stir in lime juice and cheese until fully melted
Warm tortillas on medium heat until pliable
Spoon 1/2 cup filling onto each tortilla
Roll tightly and serve immediately
Notes
Use 15-minute easy rice if rushing
Add tortilla chips or sour cream for extra crunch
Freezes well for meal prep: assemble plain burritos and freeze before adding toppings
For lower sodium: use homemade salsa and unsalted beans
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Stovetop Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg