Burrito Recipe
This easy burrito recipe is your new weeknight hero! Packed with seasoned ground chicken, black beans, corn, and rice, it’s hearty, flavorful, and totally customizable. Dinner just got a whole lot more delicious, and way less complicated!
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This burrito recipe is one of my go-to meals when I need something fast, filling, and packed with flavor. It’s the kind of dinner that makes everyone happy and comes together in about 30 minutes. What more could you ask for on a busy night?!
I love using ground chicken because it’s lean, cooks quickly, and soaks up all the spices perfectly. Add in some sweet corn, rice, and black beans, and you’ve got a hearty, satisfying filling that’s just begging to be wrapped up in a warm tortilla.
The best part about this burrito recipe? It’s totally customizable. Use whatever protein you have on hand, ground beef or turkey work just as well, and load it up with your favorite toppings. A scoop of guacamole, drizzle of queso, or spoonful of pico de gallo takes these burritos over the top.
It’s a fun, hands-on dinner that’s easy enough for a weeknight but tasty enough to serve to friends. I’ve made it countless times, and it never disappoints!
Great recipe! Loved how quick, easy and fairly healthy these were. I had never toasted the burritos in a pan before and it really makes a difference, especially if you put a lot of cheese in it. which I did. So good!
— Rachel
Ingredients you’ll need
These pantry staples and a few fresh add-ins are all it takes to pull together a quick, satisfying meal. You don’t need anything fancy—just simple, flavorful ingredients that come together to make a burrito recipe you’ll want to keep in your regular rotation!
- Olive oil: A drizzle in the pan helps the meat cook evenly and prevents sticking.
- Ground chicken: Lean and flavorful, but you can swap in ground turkey or make beef burritos depending on your preference.
- Onion: Adds sweetness and depth, finely dicing ensures it blends in well.
- Bell pepper: Red or green both work great for crunch and color.
- Taco seasoning + water: An easy way to pack in bold flavor. Use store-bought or homemade!
- Southwestern or Mexican-style corn: Adds a pop of sweetness and seasoning right from the can. Regular corn works just fine, if that’s what you have.
- Black beans: Hearty and protein-rich; rinse well to reduce sodium and improve texture.
- Cilantro-lime rice: Microwaveable and loaded with flavor, perfect for saving time. I like Ben’s Ready Rice, but if you can’t find this any similar sized package of rice will be great.
Flour tortillas: Go with large 10-inch ones for easier wrapping and less mess.
Toppings: Customize to your heart’s content—cheese, sour cream, Greek yogurt, guacamole, pico de gallo… the more, the better!
Variations to try
- Swap the protein: Use ground turkey, beef, or even shredded rotisserie chicken instead of ground chicken.
- Go meatless: Skip the meat and double the beans or add sautéed mushrooms and zucchini for a hearty vegetarian option.
- Spice it up: Add jalapeños, chipotle peppers in adobo, or a splash of hot sauce to the filling for extra heat.
- Change the rice: Try Spanish rice, white rice, brown rice, or quinoa for a different base. Cauliflower rice works great for a lower-carb option.
- Add cheese: Mix shredded cheese directly into the filling so it melts as it cooks for extra gooey deliciousness.
- Use different wraps: Swap regular flour tortillas with whole wheat, spinach, tomato basil, or low-carb wraps.
Burrito Recipe
Ingredients
- 1 tablespoon olive oil
- 1 pound ground chicken, ground turkey or ground beef works too
- 1 large finely diced onion, (about 1 cup)
- 1 medium finely diced red or green bell pepper, (about 1 cup)
- 1 packet taco seasoning + about 1/2 cup water
- 1 (11-ounce) can Southwestern or Mexican-Style Corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (8.5 ounce) Ben's Ready Rice cilantro-lime flavored, microwave according to package instructions
- 8 large 10-inch flour tortillas
- Toppings as desired shedded cheese, sour cream, Greek Yogurt, cheese dip, avocado, guacamole, pico de gallo, and salsa
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Instructions
- Heat olive 1 tablespoon olive oil in a large skillet over high heat. Add 1 pound ground chicken and crumble and cook until it's mostly cooked through. Stir in the 1 large finely diced onion and 1 medium finely diced red or green bell pepper. Let cook for about 3 minutes or until they are beginning to soften.
- Reduce heat to medium, and add 1 packet taco seasoning + about 1/2 cup water. Stir and continue to cook for another 1–3 minutes.
- Stir in the drained 1 (11-ounce) can Southwestern or Mexican-Style Corn, 1 (15-ounce) can black beans, and microwaved 1 (8.5 ounce) Ben's Ready Rice cilantro-lime flavored. Once everything is cooked through, remove the pan from the heat.
- To assemble burritos, lay out 8 large 10-inch flour tortillas and toppings. Evenly distribute filling and desired toppings among the tortillas, then roll them up tightly.
- You can use warm tortillas and enjoy as is, or crisp up your burritos in a pan or in the oven. I like to place them in a dry skillet over medium-high heat for a couple of minutes on each side. For extra crispiness, lay a burger press on top. You can also bake at 375°F for 8 minutes, flip, and bake another 5 minutes until crisped. Let cool for 5 minutes before serving with your favorite toppings and dips.
Notes
- Warm the tortillas: Soft, pliable tortillas are easier to roll and less likely to tear. Warm them in the microwave wrapped in a damp paper towel or in a dry skillet.
- Don’t overfill: It’s tempting, but less is more when it comes to filling. Overstuffed burritos can burst open or be hard to roll.
- Seal the burrito tight: Fold in the sides first, then roll from the bottom up while tucking the filling in tightly to help hold everything together.
- Crisp for extra flavor: Toast burritos seam-side down in a dry skillet or bake in the oven for a golden, crispy finish. This will also help keep them sealed.
- Prep ahead: Cook the filling in advance and store in the fridge for up to 3 days. It’s perfect for quick weekday meals or meal prepping.
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How to make this burrito recipe
Step 1. Heat oil in a skillet, cook the ground meat until nearly done, then add bell pepper and onion and sauté for 3 minutes until slightly softened.
Step 2. Reduce heat to medium, and add taco seasoning with water. Stir and continue to cook for another 1–3 minutes.
Step 3. Stir in the black beans, corn and rice. Once everything is cooked through, remove the pan from the heat. Drizzle with lime juice for freshness.
Step 4. To assemble burritos, lay out tortillas and toppings. Evenly distribute filling and desired toppings among the tortillas.
Step 5. Tightly wrap the tortillas around the filling. Repeat with the remaining burritos.
Step 6. Enjoy burritos with warm tortillas as is, or crisp them in a skillet or oven. For a golden crust, pan-sear each side or bake at 375°F, flipping halfway. Let rest 5 minutes before serving with your favorite toppings and/or dips.
Helpful tips
- Warm the tortillas: Soft, pliable tortillas are easier to roll and less likely to tear. Warm them in the microwave wrapped in a damp paper towel or in a dry skillet.
- Don’t overfill: It’s tempting, but less is more when it comes to filling. Overstuffed burritos can burst open or be hard to roll.
- Seal the burrito tight: Fold in the sides first, then roll from the bottom up while tucking the filling in tightly to help hold everything together.
- Crisp for extra flavor: Toast burritos seam-side down in a dry skillet or bake in the oven for a golden, crispy finish. This will also help keep them sealed.
- Prep ahead: Cook the filling in advance and store in the fridge for up to 3 days. It’s perfect for quick weekday meals or meal prepping.
Frequently asked questions
Mix 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1 tsp salt, 1 tsp black pepper, 1 tsp oregano, 1 tbsp cumin and 1 tbsp chili powder. If you’re sensitive to spice, omit the cayenne pepper or use just 1/4 tsp. You can also sub some of the chili powder for paprika.
Yes, you can use corn tortillas instead of flour! Just keep in mind they’re smaller and a bit more delicate, so you’ll use less filling in each. They’re perfect for serving as soft tacos rather than full-size burritos. Still just as tasty—just a different style!
Serving suggestions
- Burrito bowl style: Skip the tortilla and serve the filling over shredded lettuce for a lighter, bowl-style meal. Add your favorite toppings like salsa, avocado, and a dollop of Greek yogurt.
- On-the-go lunch: Wrap burritos in foil and pack them for lunch. They are perfect for busy weekdays, picnics, or road trips.
- Serve with chips & dips: Pair with tortilla chips and dips like guacamole, salsa, or queso to make it feel like a complete meal.
- Add a side salad: Balance it out with a crisp green salad or something refreshing like a lime cabbage slaw.
Storage recommendations
- Refrigerator: Wrap burritos individually in foil or place them in an airtight container. Store in the fridge for up to 4 days.
- Freezer: To freeze, wrap each burrito tightly in foil or plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Be sure to label with the date!
- To reheat from the fridge: Microwave for 1–2 minutes or until heated through. For crispier burritos, reheat in a skillet or air fryer for a few minutes on each side.
- To reheat from frozen: Unwrap, cover with a damp paper towel, and microwave for 3–4 minutes, flipping halfway through. Or thaw overnight in the fridge and reheat as above.
More easy Tex-Mex recipes to enjoy
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
I like your recipes, but I don’t understand your nutritional values. This one says 60g of protein per serving, but based on the ingredients, it seems closer to 20g. Most people probably don’t care, but I’m trying to eat more protein, so this is important to me. I also believe your Banana Oatmeal Bake recipe is inaccurate. Both are excellent recipes, but would you please check the nutritional values again?
Hi Kim, You’re misreading the nutritional info, if you look again, you’ll see the carbs for the burrito recipe are 60g and the protein is 19g. For the Banana Oatmeal Bake the nutrition info is as follows: calories: 361kcal, carbohydrates: 57g, protein: 10g, fat: 11g. It might be a little hard to read because they show up in italics in the recipe card. Hope that helps!
Absolutely love this recipe! These are so good and super easy!
I made this burrito recipe last night and it was amazing! The flavors were perfectly balanced, and it was so easy to put together. Definitely going into my regular dinner rotation!
Great recipe! Loved how quick, easy and fairly healthy these were. I had never toasted the burritos in a pan before and it really makes a difference, especially if you put a lot of cheese in it. which I did. So good!