Description
Delicious chicken burritos filled with beans, rice, and cheese, perfect for a hearty meal.
Ingredients
Scale
- 2 Tbsp vegetable oil
- 1 tsp kosher salt
- 1 pound chicken breast (boneless, skinless)
- 1/2 cup chopped onion
- 3 cloves garlic (minced)
- 3 Tbsp tomato paste
- 1/2 Tbsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 2 Tbsp fresh lime juice
- 1/4 cup water
- 2 cups Mexican rice (prepared)
- 15 oz refried beans (one regular can)
- 2 cups shredded cheddar cheese
- 8 Tbsp sour cream
- 8 large 10-inch flour tortillas (burrito size tortillas)
Instructions
- Begin by heating vegetable oil in a cast iron skillet over medium heat. While the oil heats up, season the chicken with salt. Cook the chicken for 4-5 minutes on each side, until it develops a nice golden color, but don’t worry if it isn’t fully cooked. Once done, remove the chicken from the skillet and set it aside.
- In the same skillet, add chopped onion and minced garlic. Sauté for 1-2 minutes until they become fragrant and slightly softened.
- Next, stir in tomato paste, cumin, chili powder, oregano, salt, lime juice, and water. Mix well and let the mixture come to a gentle boil. Once it reaches this point, reduce the heat to low and simmer for 5-8 minutes, stirring occasionally, until heated through. While this simmers, chop the chicken into fine pieces and return it to the skillet, allowing it to meld with the flavorful mixture.
- After cooking, remove the skillet from heat and let it sit for about 15 minutes, or until the mixture cools to warm room temperature.
- On a clean, flat surface, lay out the tortillas. Evenly distribute the beans, chicken mixture, rice, cheddar cheese, and sour cream among the eight tortillas. Fold each tortilla burrito-style, ensuring all the delicious filling is tucked inside.
- You can serve the burritos immediately for a hearty meal or wrap each one tightly in plastic wrap. For longer storage, place the wrapped burritos in a freezer-safe ziplock bag. They can be frozen for up to two months, ready for a quick and satisfying meal later on.
- Start by using the sauté function on your pressure cooker. Add chopped onions, oil, and your preferred seasonings to the pot. Sauté for 2-3 minutes, stirring frequently, until the onions become translucent and fragrant.
- Next, add all remaining ingredients, excluding the tortillas, sour cream, beans, and rice. Once everything is combined, seal the lid and close the pressure valve. Set the cooker to high pressure and cook for 10 minutes. After the cooking time is complete, allow the pressure to release naturally.
- Once the pressure has fully released, carefully remove the lid and take out the chicken. Dice the chicken into bite-sized pieces and stir it back into the sauce for added flavor.
- Assemble your meal as desired, layering the filling into tortillas with beans and rice, and top with sour cream before serving.
- Build as usual.
- Begin by adding all ingredients, except for the tortillas, rice, beans, and sour cream, into the slow cooker. Stir well to ensure everything is evenly combined.
- Cook the mixture on high for 4 hours or on low for 8 hours, allowing the flavors to meld beautifully. Once the cooking time is up, remove the chicken from the pot and dice it into small pieces.
- Return the diced chicken to the slow cooker and stir it back into the sauce. Assemble your meal following the original recipe, filling the tortillas with the delicious mixture and adding beans, rice, and sour cream as desired.
Notes
- This recipe can be easily customized by adding your favorite vegetables or spices.
- For a spicier kick, consider adding jalapeños or hot sauce to the filling.
- The assembled burritos can be stored in the fridge or freezer for quick meals later.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet, Pressure Cooker, Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg