Easy Chicken Burritos
This is one of my new favorite recipes for easy dinners that make great leftovers for lunch the next day. I was inspired by momdot's recipe for Chicken Avocado burritos, but I added black beans and used hot sauce instead of sour cream. Prep is minimal and cooking is even faster!
What You'll Need
- 2 cups cooked and shredded chicken
- tortillas (I used flour since they're easy to wrap)
- 1 15oz can black beans
- 4 tbsp of your favorite hot sauce (I used Taco Bell Fire Sauce)
- 1 tbsp olive oil
- 1 cup grated cheese
- 1 avocado (diced provides for better photos, but crushed avocados give a consistent taste across the burritos)
- Sour cream
- Extra Cheese
Add the chicken, black beans, cheese, avocado and hot sauce to a mixing bowl.
And now you mix it to create the most aesthetically pleasing looking mixture ever. It's delicious, I promise.
Add a few spoonfuls of filling to your tortilla (depending on the size of your tortilla) and wrap them up.
I feel like I've wrapped them in the whitest way possible.
Turn the stove on medium and add the olive oil. Once the oil's hot place the burrito in the pan and cook until brown on both sides. I made sure to shake the pan often so the burrito didn't blacken in any spots.
You could do medium-high heat as well but mine burned way too easily with the oil being that hot.
And there you go! Time to bust out the sour cream, hot sauce or salsa.
These guys are SO fast and easy to make, and you can keep leftover burrito mixture in the fridge for easy lunches/dinners for the next few days. Love it!
In an attempt to make this dish healthier I swapped chips for mini peppers. They provide a great crunch and I can usually find bags of them for cheap at my local grocery store.
Photography Note- The inside might not look as appetizing since the crushed avocado and cheese leave a rather undesirable color for food photography. Diced avocados would have definitely looked better.