Ingredients
- Chicken breast: 1 pound, cubed
- Olive oil: 1 tablespoon
- Taco seasoning: 2 tablespoons
- Onion: 1/2, chopped
- Bell pepper: 1/2, chopped (any color)
- Cooked rice: 1 cup
- Black beans: 1 (15-ounce) can, rinsed and drained
- Large flour tortillas: 4
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook until browned on all sides.
- Step 2: Stir in taco seasoning, chopped onion, and chopped bell pepper. Cook for 5-7 minutes, or until the vegetables are softened and the chicken is cooked through.
- Step 3: Add the cooked rice and black beans to the skillet and stir to combine. Heat through for 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 warm tortillas. Fold in the sides of the tortilla and roll up tightly.
Notes
- Store leftover burritos wrapped tightly in foil in the refrigerator for up to 3 days.
- For best results, reheat burritos in a skillet or oven to maintain a crispy tortilla.
- Top your juicy burrito with a dollop of sour cream or guacamole and a sprinkle of fresh cilantro for extra flavor.
- To prevent soggy burritos, briefly sauté the cooked rice before adding it to the chicken mixture to remove excess moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American