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!
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
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.
Video
Notes
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.
Nutrition
Serving: 1burrito | Calories: 397kcal | Carbohydrates: 60g | Protein: 19g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 921mg | Potassium: 663mg | Fiber: 7g | Sugar: 5g | Vitamin A: 910IU | Vitamin C: 27mg | Calcium: 82mg | Iron: 3mg