Ingredients

• 1 lb boneless, skinless chicken breasts, cut into small pieces
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 tbsp olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 medium red bell pepper, chopped
• 1½ cups refried beans
• ¼ cup water

• 8 large flour tortillas
• 2 cups cooked Mexican rice
• 1 cup corn (canned, fresh, or thawed frozen)
• 2 cups shredded cheddar cheese

• Salsa
• Sour cream
• Nacho cheese sauce (optional)

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken with salt, pepper, chili powder, cumin, paprika, and oregano. Add to skillet and cook for 2–3 minutes until cooked through.
3. Add onion, garlic, and bell pepper. Cook until the onion becomes translucent.
4. Stir in refried beans and water. Cook for about 2 more minutes, until the mixture thickens and isn’t watery.

1. Warm tortillas in the microwave for about 30 seconds to make them easier to fold.
2. On each tortilla, layer rice, chicken filling, corn, and cheese. Fold burrito-style.

• Oven: Wrap in foil and bake at 350°F for 10 minutes.
• Skillet: Pan fry over medium-high heat for 2 minutes per side until golden and crispy.
• With Oil: Heat a bit of vegetable oil in a skillet, place burritos seam-side down, and cook all sides until golden brown (about 3 minutes per side).

Tips & Storage

• Tortilla Tip: Warm tortillas are easier to fold and won’t tear.
• Corn Options: Fresh (cooked), canned, or thawed frozen corn all work.
• Refried Beans: Essential for a moist, cohesive filling that holds everything together.
• Storage:
  • Refrigerate wrapped burritos for up to 3 days.
  • Freeze individually in foil for up to 3 months.

Nutrition