Chicken And Refried Beans Burritos Food

CHICKEN, RICE, AND BEAN BURRITOS

Steps:

• Cook and chop, or shred, chicken. You can season it if you'd like, but it's not necessary.
• Add rice, beans, salsa and cheese to the chicken; mix well. Spoon mixture into tortillas.
• Fold the tortillas burrito-style, and place, seam-side down in a baking dish (I usually line a jelly roll pan with foil).
• Bake at 375 until hot (about 10 minutes). Serve with extra Spanish rice or refried beans.

CHICKEN, RICE & BEAN BURRITOS RECIPE BY TASTY

Steps:

• Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice, rotisserie chicken, and cheese.
• Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
• To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
• Enjoy!

EASY REFRIED BEAN AND CHEESE BURRITOS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• In a large bowl, stir together the refried beans, brown rice, salsa, chilies, corn, and 1 cup cheese. If adding chicken to half, move 3 cups of the mix to a separate medium bowl, add the chicken, and stir. If making a vegan filling (without cheese), add 1/2 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon pepper. Taste and add more seasoning if desired.
• If the tortillas don't seem pliable (likely to rip when you bend/roll them), place tortillas on a large plate and cover with a damp dishtowel. Microwave on high for 30 seconds to steam the tortillas.
• One at a time, lay the tortillas flat and place 1/3 cup filling just below the center. Fold in the sides of the tortilla so that they nearly touch, then bring up the bottom of the tortilla, pulling the contents tight, rolling the burrito from the bottom upl, and keeping the sides tucked as you go. For more guidance, here's a terrific piece from The Kitchn on how to roll a burrito.
• Lay the burritos side by side in a 9-inch x 13-inch pan (or, if you're making a meaty version and a vegetarian version, keep them segregated by using two 8-inch by 8-inch pans).
• Sprinkle additional cheddar cheese over the top (omit for vegan version) and bake for about 20 minutes, until heated through, cheese is melted, and they're starting to turn golden brown. Serve.

BEEF AND BEAN BURRITOS

Steps:

• Preheat the oven to 170 to 180 degrees F.
• In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
• Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
• Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
• When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
• Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

CHICKEN AND REFRIED BEAN ENCHILADAS

Steps:

• Combine both cheeses.
• Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.
• Heat oil in small skillet.
• Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.
• Immediately fill with some of chicken mixture; roll and place in 13x9 pan.
• Repeat with remaining tortillas and filling.
• Top enchiladas with remaining sauce and cheese.
• Bake at 350º for 20-30 minutes, until cheese is melted and bubbly.

CHICKEN AND BEAN BURRITOS

Steps:

• Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes. Sprinkle the chicken over the rice mixture, cover and remove from the heat. Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper. Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.

CHICKEN & REFRIED BEAN ENCHILADAS

Steps:

• Heat oil in a large skillet over medium heat. Cook onion for 3 to 5 minutes or until softened.
• Add chicken and cook, stirring occasionally until no longer pink.
• Sprinkle with taco seasoning mix, and stir in 1/2 cup (125 mL) water.
• Cook, stirring for 5 minutes or until sauce has thickened slightly; remove from heat.
• Place soft tortillas on work surface. Divide and evenly spread refried beans on tortillas.
• Divide chicken mixture among tortillas, and spoon along one half of each tortilla. Using 1 cup (250 mL) of the shredded cheese, divide and sprinkle evenly over chicken on each tortilla.
• Spread taco sauce packet contents on the bottom of a 9x13-inch (23x33 cm) baking dish.
• Roll each tortilla up jelly-roll-style, beginning at the end with the chicken.
• Place rolled tortillas seam-side-down in baking dish. Spoon taco sauce from jar evenly over tortillas. Sprinkle with remaining.
• Cover with foil and bake in a 350°F (180°C) oven for 25 minutes; remove foil and bake 10 minutes longer or until heated through

MAKE-AHEAD CHICKEN AND BEAN BURRITOS

Steps:

• In 10-inch nonstick skillet, cook chicken, water, taco seasoning mix and green chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
• Heat beans as directed on can. In small bowl, stir hot rice, butter and cilantro to combine.
• To assemble burritos, heat tortillas as directed on package. Spread 2 tablespoons of the beans in middle of each tortilla, leaving 1-inch border around edges. Sprinkle 2 tablespoons cheese over beans. Spoon 1/4 cup chicken mixture and 2 tablespoons rice evenly down center of each.
• Roll up each tortilla tightly to secure filling. (Fold bottom of each tortilla 1 inch over filling. Fold sides in, overlapping to enclose filling. Fold top over sides.) Serve immediately, or freeze as directed below.
• To freeze: Wrap each burrito in foil. Label 1-gallon resealable freezer plastic bag. Transfer burritos in single layer to bag; remove as much air as possible, and freeze up to 1 month.
• To heat: Remove 1 burrito from foil, and wrap in lightly dampened paper towel. Place on microwavable plate; microwave uncovered on High 3 minutes to 4 minutes 30 seconds, turning wrapped burrito over every minute, until heated through (at least 165°F).

SHREDDED CHICKEN BURRITOS

Steps:

• Place chicken in the bottom of a slow cooker and add just enough water to cover, 2 1/2 to 3 cups. Mix in jalapeno, dried chile, garlic, and taco seasoning.
• Cook on Low until chicken is no longer pink in the center, juices run clear, and it shreds easily with a fork, about 5 hours.
• Shred chicken and allow to cook in the water mixture on Low, about 20 more minutes. Remove chicken from the pot and set aside in a bowl. Transfer cooking water to a saucepan.
• Add rice to the cooking water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Meanwhile, preheat the oven to 250 degrees F (120 degrees C).
• Wrap tortillas in foil and place in the preheated oven to warm, 5 to 10 minutes.
• At the same time, heat refried beans in a microwave-safe bowl in the microwave until warm, 1 to 2 minutes.
• Add beans, rice, chicken mixture, Cheddar cheese, and sour cream to each tortilla. Fold tortillas and serve.

CHICKEN AND REFRIED BEANS BURRITOS

Steps:

• Trim breast and pound to 1/4 inch cutlets. Completely coat cutlets in a 50/50 mixture of Chili Powder and Cumin. In a large pre-heated oil-coated skillet, fry cutlets until cooked through over med-high heat. Let cutlets cool for 10-15 minutes then cut into bite-size strips.
• Heat Refried Beans over low heat while letting chicken cool and cutting vegetables.
• Dice tomato into bite-size pieces. Mince onion and jalapenos (seeded or not depending on your heat preference).
• When chicken is able to be handled comfortably and beans are heated through, you can begin assembly. Spread 1/4 of the refried beans on one side of tortilla leaving about a 1/2 to 1 inch of uncoated tortilla around the edges. Fill the center of bean coated tortilla with chicken, tomatoes, onions, jalapenos, and cheese. Roll up the tortilla into the shape of a burrito.
• In a large skillet (Preferably cast iron, but not necessary) preheated to medium and sprayed with PAM or lightly coated with butter, placed burritos in the pan with the folds face down. Cover and fry for about 5 minutes. Flip and cook for 5 more minutes while covered. Tortilla shell should become nicely toasted.
• Serve with Salsa and or Guacamole on the side. I also make some Spanish rice to go along with this dish as well. Enjoy!

CHICKEN AND BEAN BURRITOS

Steps:

• MAKE THE REFRIED BEANS.
• In a medium dutch oven or heavy sauce pan, combine the pinto beans, diced onion, and 2 1/2 cups water.
• Bring to a boil, covered, then remove from heat and let soak, still covered, for 2 hours.
• After 2 hours, stir the beans and bring back to a boil.
• Reduce to a simmer, and let cook until the beans are very tender. This will take between two and three hours.
• Add the kosher salt. Taste the beans for seasoning, and if necessary, add the MSG. (I find fat free beans to be a bit bland, so I include this. You may omit if you wish.).
• Use a potato masher to crush some of the beans, and stir to thicken the liquid remaining in the pan. If you like your beans smoother, crush as many as makes you happy.
• Set beans aside.
• CHICKEN MIXTURE.
• In a bowl large enough to hold all of the chicken, combine the water and taco seasoning.
• Add the chicken, and toss until all of the pieces are coated with the taco mixture.
• Taste a piece for seasoning, and if needed add salt or pepper to taste.
• Wrap the tortillas in plastic wrap and heat them in the microwave (or a low oven) until they are pliable enough to wrap without breaking.
• Set one tortilla on a workspace.
• Add about two tablespoons of the refried beans.
• Top with about 1 teaspoon of queso fresco.
• Top with chicken mixture.
• Roll up the burrito and place on a serving platter.
• Repeat with the remaining ingredients.
• Top with whatever garnishes you like, and serve.
• NOTE: These freeze very well. Place individual burritos in snack size zipper bags, and freeze in a freezer safe container. Remove from wrapper and heat in the microwave until hot.

CROCK POT CHICKEN & BEAN BURRITOS

Steps:

• In a crock pot add all ingredients EXCEPT vinegar, refried beans, tortillas, taco sauce, and cheddar.
• Cook on low 6-8 hours.
• Add vinegar and shred chicken with forks (I find a potato masher works well too).
• In two 9x13 baking dishes spread half of the taco sauce and spread evenly.
• Assemble burritos by smearing a tortilla down the middle with refried beans. Add approximately 1/2 cup of the chicken mixture, roll up and place seam-down in baking dish. Repeat until baking dish is full (usually 5 burritos in each dish for me).
• Pour remaining taco sauce over burritos, sprinkle with cheddar cheese.
• Bake at 350 for 10 minutes, or until cheese melts.
• I love making a double batch of this and save the "guts" in a ziploc in the freezer for another day.