Updated: Dec 12, 2020
This recipe could not be easier to make. It is a series of steps that consist of dumping an ingredient into a frying pan, allowing it to warm through for a few minutes and then adding another ingredient. The final product is these satisfying chicken burritos that feed a crowd.
Servings: 8 Prep Time: 5 mins Cook Time: 15 mins
· 1 rotisserie chicken (pulled and shredded)
· 1 can pinto beans (rinsed and drained)
· 1 cup frozen corn
· 2 cups cooked rice
· 1 tsp cumin
· salt & pepper
· ½ - 1 cup salsa (jarred, premade or homade)
· 8 large burrito tortillas
Additional Items for the Burritos:
· shredded lettuce
· shredded cheese
· sour cream
· avocados (and/or guac)
· lime wedge
1. In a large frying pan over medium-low heat, add the salsa and allow to heat through for 2-3 minutes.
2. Add the shredded rotisserie chicken and allow to heat through for 2-3 minutes, stirring occasionally.
3. Add in the pinto beans and do the same, allow to heat through and stir occasionally.
4. Add the frozen corn, allow to heat through.
5. Finally, add in the cooked rice, cumin, salt & pepper and allow to warm through.
6. Wrap the tortillas in a paper towel and place in the microwave for 1 minute to soften them. Pile on the fixings and enjoy!
I often shred the rotisserie chicken the night and cook the rice to speed things up the day I put these together. The chicken burrito mixture requires so little of my time an effort that it allows me to put out all the fixings and set up the “burrito bar” while the mixture is warming through.
I often serve these burritos with a heaping batch of my “Easy Guacamole.”
Remember Spring 2020? Yeah....not fun. Although it taught me that I don't always have the correct ingredient to make dinner....you improvise. I called it COVID cooking. Most of the time, my family didn't even realize the substitutions.
I substituted Rotel for salsa and all they had in the store was a bag of rice that you warm in the microwave....and it worked just fine.