Chicken and bean burritos recipe

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Easy and fast chicken and bean burritos, ready in 15 minutes.
Preparation time: 5 minutes, Cooking time: 10 minutes, Serves: 2 - 4 


8 oz. chicken breast, cooked and shredded
1 (8 oz.) can cooked black or red kidney beans, rinsed and drained
1 (14 oz.) can stewed tomatoes
1/2 tsp cumin powder
1/2 tsp dried oregano
1/4 tsp garlic powder
Salt and black pepper

1 Tbsp fresh lime juice
4 (10 inch) flour tortillas
1/4 cup shredded cheddar cheese
1/4 cup sour cream
2 Tbsp. fresh chopped coriander

For garnishing
Sour cream
Guacamole sauce


In a saucepan over medium heat add the chicken, beans, stewed tomatoes, cumin powder, dried oregano and garlic powder. Season with salt and black pepper to taste and stir well. Bring the mixture to a boil, lower heat and simmer, stirring occasionally, for 10 minutes or until most of the liquid evaporates. Add the lime juice and stir.

While the chicken and bean mixture is cooking, heat the tortillas in a microwave or oven, according to directions on the package.

Spoon 1/4 of the chicken and bean mixture along the center of each tortilla. Top with 1/4 of the grated cheese, 1 tablespoon of the sour cream and chopped coriander. Roll up the tortilla and set aside.

Repeat the process for each of the tortillas.

Garnish with sour cream, guacamole and salsa and serve.

Notes and tips

To cook the chicken add it to a pot, cover with water, add a halved clove of garlic, salt, pepper and a sliced onion. You can optionally add a bit of cumin and paprika powder. Bring to a boil, lower heat and cook for 15 to 20 minutes, until the chicken is cooked through. Remove from heat, let it cool down and shred it.
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