Chicken Burritos are one of those 'go-to' meals in my house. They are quick & easy to make, taste great, & the leftovers are even better. The ingredients can easily be switched around to your tastes, or to what you have on hand. This is also a great recipe for the Pantry Challenge since it uses up a lot of items in my pantry stockpile - like rice, beans, & corn.
I start off with with 2-3 chicken breasts, cut into small chunks & a large diced onion. Just saute the chicken in a couple tablespoons of butter for a few minutes on medium-high heat, then add in the onion, continuing to cook until the chicken is done. Season with salt & pepper to taste.
Jalapenos are really good added in with the onion too, but my youngest daughter claims she has a 'heat sensitive tongue' so my husband & I just add some pickled jalapenos & hot sauce to ours when we spoon the chicken filling into the tortilla.
Reduce heat to med-low & stir in 2 cups of cooked rice & 1 packet of taco seasoning.
Mix in 1 can of black beans that have been drained & rinsed - and 1 can of corn. Cook for about 5 more minutes, or until everything is warmed thoroughly. Spoon into flour tortillas.
Simple Chicken Burritos
Ingredients:
Saute the chicken breast chunks in a couple tablespoons of butter for 3-5
minutes on med-high heat. Add in the onion, & season with salt & pepper.
Cook until the chicken is done. Reduce the heat to med-low and stir in the
cooked rice & taco seasoning. Mix in the rinsed black beans and the can of
corn. Continue to cook until the mixture is heated thoroughly. Spoon into
flour tortillas, & serve.
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