Fiesta Chicken and Bean Burritos

Submitted by kit in NO

"I found this recipe in the New Orleans Times Picayune Newspaper awhile back. After a bit of tweaking, this is the result. I always make some to freeze for a quick weekday meal."

 

• Ready In: 20mins
• Ingredients: 17
• Serves: 10

ingredients

• 10 large flour tortillas
• 2 tablespoons oil (corn, olive, vegetable)
• 1 cup diced onion
• 2 -3 cloves garlic
• 3 chicken breast halves, cooked and diced (approximately 2 1/2 cups)
• 1 (15 1/2 ounce) can dark red beans, drained
• 1 (15 1/2 ounce) can black beans, drained
• 1 (4 ounce) can mild green chilies
• 1 (14 1/2 ounce) can of peeled and diced tomatoes
• 1 1⁄2 cups cooked rice
• 1 tablespoon powdered cumin
• 1 tablespoon chili powder
• 1 bay leaf
• 2 teaspoons oregano
• 8 ounces of shredded monterey jack cheese or 8 ounces cheddar cheese (or a mixture of both)
• 4 ounces black olives, sliced (optional)
• 1⁄2 cup scallion, sliced (optional)

directions

1. Wrap the tortillas in foil and heat in the oven on low heat to make the tortillas pliable.
2. Heat oil in a heavy, deep pot.
3. Add onion, garlic, spices, oregano and bay leaf.
4. Sautee until the onion is translucent taking care not to burn the garlic.
5. Add the chicken, tomatoes, chilies stirring to heat throughout.
6. Add the beans and rice to the chicken mixture, stir to combine and cover.
7. Heat about 5 minutes or until heated thoughout, stirring occasionally to prevent sticking.
8. Remove from heat.
9. Remove the tortillas from the oven and unwrap.
10. Fill the tortillas by placing about 1/2 of filling in a line down the center top with a sprinkling (about 2 tbs) of cheese leaving an inch or so at the top and bottom.
11. Fold the tortilla at the top and bottom then fold over one side (either left or right) and roll towards the other side.
12. At this point the burritos can be frozen for future use.
13. I wrap them in waxed paper then foil.
14. If not freezing, place in an oblong casserole dish with the seam side down.
15. Top with remaining cheese and optional toppings.
16. Cover with foil and bake at 400oF for about 10 minutes, until cheese is melted.

Reviews

[adopt a greyhound]

Excellent burritos. Made three but only ate 2. Very filling with a salad.

 

[Sazza]

I made these for my family and they all loved it. it was my first time making burritos but it was surprisingly easy. A bit of prep work involved but you could always buy a cooked chicken to save some time. I had about a kilo of chicken thigh fillets which I marinated for an hour or so in a mix of ground cumin, paprika and coriander. After I cooked the chicken and rice and added it all together with the tin tomatoes etc, I also mixed in a bit of salsa. I poured the remainder of the salsa over the burritoes once they were assembled before going into the oven. I also froze a couple of burritos for an easy meal later on. Thanks Kit in NO!

 

[Kim D.]

These burritos were really good. I followed the directions, but omitted the black olives and topped the burritos with chopped fresh jalapenos. Even my DH who normally claims he hates chicken liked this dish. It made a lot, so we heated the leftovers up a few nights later and the flavor was even better. Thank you Kit in NO for posting, I'll be making this again.

 

[Kyene]

First time making burritos, and this was great! Rather easy and quick.

 

[Gerry]

Excellent! To do justice to this recipe I checked some sites to assure wrapping just right - worked for me! Made as posted - it is sooo good - a wonderful and delicious combination to go along with the chicken breasts. Used cheddar but next time I will have some monterey jack on hand as well. Loved them and found them very freezer friendly. Thank you Kit.