Chicken And Three Bean Burritos Recipes

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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 BEANS BURRITO BOWLS



Chicken and Beans Burrito Bowls image

Need help with dinner? All you need to do is open your pantry for this quick and easy weeknight meal that combines your favorite burrito flavors together in one bowl.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 6

Number Of Ingredients 20

2 1/2 cups water
1 1/2 cups uncooked regular long-grain white rice
1/2 teaspoon salt
3 tablespoons finely chopped fresh cilantro leaves
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon olive oil
1 medium onion, finely chopped
1 serrano chile, seeded and diced
3 cups shredded cooked chicken
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
1 can (4.5 oz) Old El Paso™ chopped green chiles
2/3 cup water
1 package (1 oz) Old El Paso™ chicken taco seasoning mix
Sliced avocado
Crumbled Cotija cheese
Sour cream
Lime wedges
Shredded lettuce

Steps:

  • In 2-quart saucepan, heat 2 1/2 cups water to boiling. Add rice and salt; cover, and reduce heat to simmering. Cook 16 to 18 minutes or until water is absorbed and rice is just tender.
  • In small bowl, beat cilantro, lime juice and 1 tablespoon olive oil. Stir into cooked rice; fluff with fork.
  • In 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Cook onion and serrano chile in oil about 6 minutes or until softened. Add chicken, beans, tomatoes, green chiles, 2/3 cup water and the taco seasoning mix. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
  • Serve chicken and beans in bowls with rice and desired toppings.

Nutrition Facts : Calories 450, Carbohydrate 62 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 3 g, TransFat 0 g

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 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

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 THREE-BEAN BURRITOS



Chicken and Three-Bean Burritos image

Yield Serves 6

Number Of Ingredients 11

12 large flour tortillas
6 skinless boneless chicken breast halves
Fresh lime juice
Chili powder
Ground cumin
1 tablespoon olive oil
Three-Bean Salad (see recipe) Three-Bean Salad
2 avocados, peeled, sliced, rinsed under cold water, drained
1 head romaine lettuce, shredded
Grated cheddar cheese
Sour cream or plain yogurt

Steps:

  • Preheat oven to 350°F. Stack tortillas on large piece of foil. Wrap foil around tortillas, covering completely. Bake until heated through, about 15 minutes.
  • Meanwhile, sprinkle chicken with lime juice, chili powder, cumin and salt. Heat oil in large skillet over medium heat. Add chicken; sauté until cooked through, about 5 minutes per side. Cut crosswise into strips. Transfer to bowl. Transfer tortillas to cloth-lined basket.
  • Arrange tortillas, chicken, salad and condiments on table. Allow family members to assemble their own burritos.

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