Chicken (or Pork!) Santa Fe Burritos Recipe

Name: Chicken (or Pork!) Santa Fe Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tortillas; 1 Tablespoon Vegetable Oil; 1 whole Small Onions, Diced; 1 whole Red Bell Pepper, Diced; 1 Tablespoon Cilantro, Chopped; 1 cup Shredded, Cooked Chicken (or Pork); 1 can (15 Oz. Size) Mexicorn; 1 can Black Bean, Drained And Rinsed; 1 can Pinto Beans, Drained And Rinsed; 2 Tablespoons Fajita Seasoning; 1 cup Monterey Jack Or Pepperjack Cheese, Shredded

Servings: persons

Tortillas
1 Tablespoon Vegetable Oil
1 whole Small Onions, Diced
1 whole Red Bell Pepper, Diced
1 Tablespoon Cilantro, Chopped
1 cup Shredded, Cooked Chicken (or Pork)
1 can (15 Oz. Size) Mexicorn
1 can Black Bean, Drained And Rinsed
1 can Pinto Beans, Drained And Rinsed
2 Tablespoons Fajita Seasoning
1 cup Monterey Jack Or Pepperjack Cheese, Shredded

1
1.
2
Wrap tortillas tightly in foil and warm in a 250 degrees oven while preparing filling.
3
2.
4
Heat oil in a large skillet, and add onions.
5
Cook until translucent.
6
Add remaining ingredients, except tortillas and cheese, and simmer for 20 minutes, or until slightly thickened.
7
Spread filling on warmed tortillas and top with a handful of cheese.
8
Roll burrito style.

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: Tortillas, 1 Tablespoon Vegetable Oil, 1 whole Small Onions, Diced, 1 whole Red Bell Pepper, Diced, and more.

Yes, Chicken (or Pork!) Santa Fe 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.

Chicken (or Pork!) Santa Fe Burritos

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