Burritos
- 8 large flour tortillas
- 2 cups Mexican rice
- 1 cup corn canned
- 2 cups cheddar cheese shredded
Serve with
- salsa
- sour cream
- nacho cheese sauce
Instructions
Make the filling:
- Cook Chicken: Heat olive oil in a large skillet. Season the chicken breast pieces with the salt, pepper, chili powder, cumin, smoked paprika and dried oregano. Add chicken breast to the skillet and cook over medium-high heat for 2 to 3 minutes or until the chicken is cooked through.
- Add Ingredients: Add the onion, garlic, and red bell pepper to the skillet and stir. Cook until onion is translucent. Add the refried beans, water and stir everything together. Cook for 2 minutes until the mixture reduces slightly, and no longer watery.
Assemble burritos
- Warm Tortillas: Warm the tortillas in the microwave for about 30 seconds. Warming them up simply makes them more pliable and easy to fold.
- Assemble: To assemble tortillas, layer them with rice, chicken filling, corn, cheese and then fold them up burrito style. You should have enough ingredients to make 8 burritos.
- Toast: Toast them in the oven for 10 minutes at 350°F, wrapped in foil, or pan fry over medium-high heat for 2 minutes per side until the tortilla is crispy and the cheese melts. Alternatively, you can heat some vegetable oil in a large skillet over medium heat. Place the burritos in the skillet seam side down. Cook on all sides until the golden brown, about 3 min per side.
- Serve: Serve with salsa and sour cream.
