Chicken And Bean Burritos Recipe

Name: Chicken And Bean Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

1
MAKE THE REFRIED BEANS.
2
In a medium dutch oven or heavy sauce pan, combine the pinto beans, diced onion, and 2 1/2 cups water.
3
Bring to a boil, covered, then remove from heat and let soak, still covered, for 2 hours.
4
After 2 hours, stir the beans and bring back to a boil.
5
Reduce to a simmer, and let cook until the beans are very tender. This will take between two and three hours.
6
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.).
7
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.
8
Set beans aside.
9
CHICKEN MIXTURE.
10
In a bowl large enough to hold all of the chicken, combine the water and taco seasoning.
11
Add the chicken, and toss until all of the pieces are coated with the taco mixture.
12
Taste a piece for seasoning, and if needed add salt or pepper to taste.
13
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.
14
Set one tortilla on a workspace.
15
Add about two tablespoons of the refried beans.
16
Top with about 1 teaspoon of queso fresco.
17
Top with chicken mixture.
18
Roll up the burrito and place on a serving platter.
19
Repeat with the remaining ingredients.
20
Top with whatever garnishes you like, and serve.
21
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.

9671

kcal

Calories

Fat

1977

Carbs

287

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb dried pinto bean, 2 1/2 cups water, 1 small onion, diced small, 1 1/2 teaspoons kosher salt, and more.

Yes, Chicken And Bean Burritos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Bean Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions