How to Make a Burrito
Learn how to make a burrito, and you'll have the perfect lunch or dinner on the go. In fact, the burrito likely began as a hand-held snack. Meaning "little donkey" (possibly deriving from the food's resemblance to the animal's ear or the pack it carried), the burrito originated in Mexico. The Aztecs were known to wrap food in tortillas. Burritos are traditionally a flour tortilla folded around a combination of refried beans, meat, rice, lettuce, salsa, avocado, cheese and sour cream. Burritos are crowd pleasers because they can be filled to order. Don't want meat? No problem. Love extra beans and sour cream? You've got it. The all-in-one dinner is also easy on the cook, as it's the perfect solution for reinventing leftovers. Cooked chicken, vegetables, rice and beans work equally well stuffed inside a tortilla.
Hi everyone, I'm Judith. Well today, I'm gonna show you how to make Chicken and Black Bean Burritos. This is one of my favorite Mexican snacks. So, what you'll need for this is 1 box of Spanish rice, 1 tablespoon of vegetable oil, 1 pound of boneless skinless chicken breast cut into half-inch pieces, 1 package of taco seasoning mix, two-thirds of a cup of water, 1 can about 15 ounces of black beans drained and rinsed, 1 medium red bell pepper chopped, one third of a cup of sliced green onions, half a cup of chopped fresh cilantro, 1 package of flour tortillas for the burritos about 8 tortillas heated, 1-1/2 cups of shredded cheddar cheese, taco season cheese blend or Mexican cheese blend. Today, we'll be using cheddar cheese and some guacamole salsa and sour cream if desired. So, first of all I have my large skillet here and we have it to a medium heat and all we gonna do is add in my oil. So in goes the oil, let that get nice and hot and then we're gonna add the chicken to that. So once the oil is hot enough in skillet, let's add in all chicken so we cut this into half inch little pieces and we're gonna cook them for about 3 to 4 minutes until that no longer pink. Make sure to give them a stir occasionally. So once the chicken is no longer pink and it's cooked for about 3 to 4 minutes it's now time to add in a water so in goes the water and the taco seasoning mix so that's just gonna give it lots of nice flavor in that give it a stir. So, we'll gonna cook that for another 3 to 4 minutes or until most of the water is absorbed. So our chicken is now done. It should be nice and moist and not dry just as we want it. So, let's get a bowl of rice, and to a rice, we're gonna add in the chicken mixture. So once the chicken is in that, we can then add all remaining ingredients. So a black beans going in that. I just love full of protein and fiber, green onions of course, our cilantro which just gonna give it a lovely freshness and all pepper. In it all goes and then we're gonna give it a good stir so all those flavors mixed up together. Looking and smelling very colorful and fantastic already. Great! So here if you want to add any additional salts and pepper, you can go ahead, but that taco seasoning mix had so much flavor already. That, I'm not gonna need to put in too much. Alright that is done. So now it's time roll up our burritos. Lots of fun. So, let's get a flour tortillas, which we've warmed according to package instructions and let's just do one first. Alright, so get your spoon and we're just gonna add in the middle. We'll go down and we'll add about three quarters of a cup to a cup of the mixture inside. Good. Now on top of that, let's sprinkle on some of our cheese, your cheese of preference of course on that. And then we're gonna wrap it up. So from the bottom, we'll wrap over about an inch over the top of the mixture. And then on the sides, we're gonna wrap that over once, wrap the other side over so it covers the other side. Be careful because your tortillas might break up easily and, of course, then just wrap on the remaining side. If your tortillas are big enough, they will fit. Don't overcrowd your tortillas of course with the mixture because you wanna fold them nicely. So, you can pop that on the plate and we're gonna do the same with the remaining tortillas. Perfect! So there you go. That will be a great treat for when your friends come over or for the family. I really, really love this Mexican dish so that's how you make chicken and black bean burritos.
What You'll Need
- 1 box Old El Paso® Spanish rice (7.6 ounces)
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
- 1 package Old El Paso® taco seasoning mix (1 ounce)
- 2/3 cup water
- 1 can Progresso® black beans, drained, rinsed (15 ounces)
- 1 medium red bell pepper, chopped (1 cup)
- 1/3 cup sliced green onions (about 5 medium)
- 1/2 cup chopped fresh cilantro
- 1 package Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package (11 ounces)
- 1 1/2 cups shredded Cheddar cheese, taco-seasoned cheese blend or Mexican cheese blend (6 ounces)
- Guacamole, Old El Paso® Thick 'n Chunky salsa and sour cream, if desired
Step By Step
In 3-quart saucepan, make rice as directed on package, omitting butter.
In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.
Per Serving: cal. (kcal) 460, Fat, total (g) 15, chol. (mg) 55, sat. fat (g) 6, carb. (g) 53, Trans fatty acid (g) 1, fiber (g) 5, sugar (g) 3, pro. (g) 26, vit. A (IU) 972, vit. C (mg) 12, sodium (mg) 1270, calcium (mg) 252, iron (mg) 4, Vegetables () 1, Starch () 4, Lean Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet