Ingredients
- Chicken breasts: 1 pound, cut into 1/2-inch cubes
- Olive oil: 1 tablespoon
- Taco seasoning: 2 tablespoons
- Onion: 1/2, chopped
- Bell pepper (any color): 1/2, chopped
- Cooked rice: 1 cup
- Black beans: 1 can (15 ounces), rinsed and drained
- Large flour tortillas: 4
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until browned on all sides and cooked through, about 5-7 minutes.
- Step 2: Add the taco seasoning, chopped onion, and chopped bell pepper to the skillet with the chicken. Cook, stirring occasionally, until the onion and bell pepper are softened, about 3-5 minutes.
- Step 3: Stir in the cooked rice and black beans into the skillet with the chicken and vegetable mixture. Heat through, about 2 minutes.
- Step 4: Warm the flour tortillas according to package directions (microwave, skillet, or oven).
- Step 5: Divide the chicken and rice mixture evenly among the warmed tortillas.
- Step 6: Fold in the sides of each tortilla, then roll up tightly to form a burrito. Serve immediately.
Notes
- For extra flavor, try marinating the cubed chicken in a little lime juice and taco seasoning for 30 minutes before cooking.
- Store leftover burritos wrapped tightly in foil in the refrigerator for up to 3 days.
- Reheat burritos in a skillet with a little oil, turning occasionally, for a crispy tortilla.
- Serve these juicy burritos with a dollop of sour cream and your favorite salsa for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American