Chicken and Veggie Burritos Recipe

Cooked chicken: shredded chicken adds protein and makes the burritos filling

Bell peppers: diced bell peppers bring sweetness and crunch

Onion: diced onion adds flavor and aroma

Black beans: rinsed and drained black beans add fiber and a creamy texture

Corn kernels: corn adds a touch of sweetness and color

Shredded cheese: cheese melts inside the burrito for gooey goodness

Flour tortillas: large tortillas hold all the ingredients together

Salt and pepper: seasoning to taste, bringing out all the flavors

Olive oil: used for cooking the veggies and chicken, adding a light richness

One of the key moves in this Chicken and Veggie Burritos Recipe is cooking the diced onions and bell peppers until they’re softened. Here’s a simple way to do it:

1. Heat your olive oil in a skillet over medium heat.
2. Add the diced onions and bell peppers to the pan.
3. Stir them gently every minute or so to keep them from sticking or burning.
4. Cook for about 5 minutes until the onions look a little see-through and the peppers feel soft when you poke them with a spoon.

This step is great because softened onions and peppers bring out their natural sweetness and make the whole filling taste richer and more flavorful. If you skip this or rush it, the veggies can stay crunchy or taste a bit raw, which doesn’t blend as well with the other ingredients like the shredded chicken and beans.

When I first tried this, I didn’t stir the veggies enough and ended up with some burnt bits on the bottom of the pan. It wasn’t terrible, but it made the flavor a little bitter. Now, I make sure to keep an eye on the pan and stir often. Also, if you want to save time, you can chop the veggies the night before and keep them in the fridge, so you’re ready to cook right away. It’s a small trick that makes the whole cooking process smoother and more fun.

Softening the onions and peppers like this really helps the filling come together nicely, making your burritos taste like they’ve been cooked with care. Plus, it’s a simple step that anyone can do, even if you’re just starting out in the kitchen!

• cooked chicken - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well and provides a similar texture to shredded chicken.

• bell peppers - Substitute with zucchini: Zucchini offers a mild flavor and similar crunch, making it a good alternative to bell peppers.

• onion - Substitute with leeks: Leeks provide a milder, sweeter flavor compared to onions and can be used similarly in recipes.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and flavor profile, making them an excellent substitute for black beans.

• corn kernels - Substitute with peas: Peas offer a sweet flavor and similar texture, making them a good alternative to corn kernels.

• shredded cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great dairy-free alternative to shredded cheese.

• flour tortillas - Substitute with corn tortillas: Corn tortillas are a gluten-free option and offer a different but complementary flavor to flour tortillas.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami, enhancing the overall taste of the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and can be used to spice up the dish in place of regular pepper.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a good alternative to olive oil.

• Allow the chicken and veggie mixture to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.
• Wrap each burrito individually in aluminum foil or plastic wrap. This ensures they stay fresh and prevents them from sticking together.
• Place the wrapped burritos in an airtight container or a resealable plastic bag. Label the container or bag with the date for easy reference.
• Store the burritos in the refrigerator if you plan to eat them within 3-4 days. This keeps them fresh and ready for a quick meal.
• For longer storage, place the wrapped burritos in the freezer. They can be frozen for up to 3 months without losing quality.
• When ready to eat, thaw frozen burritos in the refrigerator overnight. This ensures even reheating and maintains the texture.
• Reheat the burritos in the microwave by removing the foil and wrapping them in a damp paper towel. Microwave on high for 1-2 minutes, or until heated through.
• Alternatively, reheat in the oven by placing the foil-wrapped burritos on a baking sheet. Bake at 350°F (175°C) for 15-20 minutes, or until heated through.
• For a crispy exterior, you can reheat the burritos in a skillet. Heat a bit of olive oil over medium heat and cook the burritos for 2-3 minutes on each side, until golden brown and heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap each burrito in aluminum foil to prevent them from drying out.
  3. Place the wrapped burritos on a baking sheet.
  4. Bake for about 15-20 minutes or until heated through.
  5. Unwrap and enjoy your warm, crispy burrito.

• Microwave Method:

  1. Place the burrito on a microwave-safe plate.
  2. Cover with a damp paper towel to keep it moist.
  3. Microwave on high for 1-2 minutes, checking halfway through.
  4. Let it sit for a minute before eating to allow the heat to distribute evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the burrito in the skillet and cover with a lid.
  3. Cook for about 2-3 minutes on each side, or until the burrito is heated through and the tortilla is crispy.
  4. Remove from the skillet and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the burrito with olive oil to help it crisp up.
  3. Place the burrito in the air fryer basket.
  4. Cook for 5-7 minutes, flipping halfway through, until the burrito is heated through and crispy.
  5. Remove and let cool slightly before enjoying.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Wrap the burrito in aluminum foil.
  3. Place the wrapped burrito in the toaster oven.
  4. Heat for 10-15 minutes or until warmed through.
  5. Unwrap and savor your perfectly reheated burrito.

• Skillet: A large, flat-bottomed pan used for cooking the onions, bell peppers, chicken, black beans, and corn.

• Olive oil: Used to cook and soften the vegetables in the skillet.

• Spatula: A tool for stirring and mixing the ingredients in the skillet.

• Knife: Used for dicing the bell peppers and onions.

• Cutting board: A surface for safely cutting and dicing the vegetables.

• Measuring cups: Used to measure out the cooked chicken, bell peppers, onions, black beans, and corn.

• Microwave: An optional tool for warming the flour tortillas.

• Dry skillet: An alternative to the microwave for warming the flour tortillas.

• Cheese grater: Used to shred the cheese if it is not pre-shredded.

• Serving plate: A plate to place the assembled burritos before serving.

Prepare the filling in advance: Cook and shred the chicken and chop the veggies ahead of time. Store them in the fridge to save time on busy days.

Use pre-cooked ingredients: Opt for rotisserie chicken and canned black beans and corn to cut down on cooking time.

One-pan method: Cook all the ingredients in one skillet to minimize cleanup and streamline the process.

Assemble and freeze: Make a batch of burritos and freeze them individually. Reheat in the microwave for a quick meal.