Classic Mexican Cuisine – the Chicken and Bean Burrito

Indulge in the deliciousness of homemade Chicken and Bean Burritos, perfect for a cozy family meal or a gathering with friends. This recipe combines tender, shredded chicken breast with colourful vegetables, hearty rice, and protein-packed beans, all wrapped in warm tortillas. The combination of spices like cumin and oregano elevates the flavours, making each bite a savoury delight.

An easy-to-make Mexican meal

With its origins rooted in traditional Mexican cuisine, burritos have become a beloved dish worldwide. They offer a convenient way to pack a variety of ingredients into one portable meal. In this recipe, we’ve kept it simple yet satisfying, ensuring that even the busiest of home cooks can whip up this dish with ease. Easy-make and easy-to-eat.

What’s more, these burritos are customisable! Feel free to add your favourite ingredients—such as jalapeños for a kick, or swap the chicken for a vegetarian option like grilled zucchini or black beans. Each burrito can be tailored to suit your tastes, making it a versatile choice for any occasion.

Serve these burritos with a side of fresh salsa or guacamole for added flair, and watch them disappear in no time. Whether you’re feeding a crowd or just looking for a comforting meal at home, these Chicken and Bean Burritos are sure to please. Enjoy the warmth of home-cooked flavours and the joy of sharing a meal with loved ones.

Chicken & Bean Burrito

Recipe by Andy Baker

0.0 from 0 votes

Difficulty: Easy

Servings

Adjust servings

+

–

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 375 g 5/6 lb skinless chicken breast

• 56 g 3/8 cup red capsicum, diced

• 56 g 1/3 cup Red Onion, diced

• 150 g 4/5 cup Long Grain Rice

• 1 g 1/3 tsp Garlic Powder

• 1 g 1/2 tsp Cumin

• 1 g 4/7 tsp Oregano

• 1 g 1/6 tsp Salt

• 180 g 1 cup Frozen Corn

• 75 g 3/7 cup Red Kidney Beans, drained and rinsed

• 15 ml 1 tbsp Olive Oil

• 15 g 1 tbsp Tomato Paste

• 150 g 1 1/3 cup Shredded Tasty Cheese

• 1/2 Bunch 1/2 Bunch Fresh Coriander, chopped

• 6 6 Wheat Tortillas

Directions

• Start by preheating your oven to 180°C (350°F). This will prepare your oven for baking the burritos evenly.
• Place the skinless chicken breasts on a baking tray, seasoning lightly with salt and pepper. Bake for approximately 20-25 minutes until fully cooked. Once cooked, remove from the oven and use two forks to shred the chicken into bite-sized pieces.
• In a large skillet, heat the olive oil over medium heat. Add the diced red onion and capsicum, sautéing for about 3-4 minutes until softened. Stir in the long grain rice, garlic powder, cumin, oregano, and salt. Add the frozen corn and cook for an additional 3-5 minutes. Finally, mix in the shredded chicken and drained kidney beans, stirring until everything is well combined.
• Lay a tortilla flat on a clean surface. Spoon a generous portion of the chicken and bean mixture onto the centre of the tortilla, sprinkle with shredded cheese, and fold the sides over the filling. Roll the tortilla tightly to form a burrito. Repeat this process for the remaining tortillas and filling.
• Place the assembled burritos seam-side down in a baking dish. Top with any remaining shredded cheese and bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden. Once out of the oven, garnish with fresh chopped coriander before serving.

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