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- 2 boneless, skinless chicken breasts, diced - 2 tablespoons chipotle in adobo sauce, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 tablespoon olive oil - 1 onion, chopped - 1 bell pepper, diced (red or green) - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 cup cooked rice (white or brown) - 1 cup shredded cheese (cheddar or a Mexican blend) - 4 large flour tortillas - Fresh cilantro, chopped (for garnish) - Sour cream and salsa (for serving on the side) - Avocado slices for creaminess - Jalapeños for more heat - Lime wedges for brightness - Extra cheese for a cheesy bite - Chopped green onions for freshness {{ingredient_image_1}} To start, take your diced chicken and place it in a bowl. Add 2 tablespoons of chipotle in adobo sauce. This sauce packs a punch! Mix in 1 teaspoon of cumin and 1 teaspoon of smoked paprika. These spices bring great flavor. Stir well to coat all the chicken pieces evenly. Let it marinate for at least 10 minutes. This time allows the flavors to soak in. Next, heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add 1 chopped onion and 1 diced bell pepper. Sauté them until they soften, which takes about 4-5 minutes. You want them to be tender and fragrant. Then, add the marinated chicken to the skillet. Cook it for 6-8 minutes or until the chicken turns white and is no longer pink. After that, stir in 1 can of rinsed and drained black beans and 1 cup of corn. This adds texture and fiber. Cook for 2-3 minutes more until everything is hot. Finally, remove the skillet from heat. Mix in 1 cup of cooked rice and half of your shredded cheese. Let it sit for a minute so the cheese melts slightly. Now, take a large flour tortilla and lay it flat on a clean surface. Spoon a generous amount of the chicken mixture into the center. Don’t forget to sprinkle the remaining cheese on top! To roll the burrito, fold in the sides first. Then, start rolling from the bottom. Make sure to roll tightly to keep everything inside. Repeat this process with the rest of your tortillas and filling. If you want a crispy outside, toast the burritos in a dry skillet for 2-3 minutes on each side. It adds a nice crunch! Serve them cut in half, garnished with chopped cilantro, and with small bowls of sour cream and salsa on the side for dipping. To make crispy burritos, toast them in a dry skillet. This adds a nice crunch. Heat the skillet on medium heat. Place the burrito seam-side down. Cook for 2-3 minutes until golden brown. Flip and repeat. You can also use a grill for added flavor. Just be careful not to burn them. You can prepare these burritos ahead of time. Make the filling in advance and store it. Once cool, place it in an airtight container. You can refrigerate for 3-4 days. To assemble, just warm the filling. Wrap the burritos and toast them before serving. You can also freeze them for longer storage. Just thaw them in the fridge before reheating. Serve your burritos with fresh sides. Sour cream and salsa are great choices. You can also add guacamole for a creamy touch. Chopped cilantro adds freshness on top. A simple green salad pairs well, too. It balances the spice and adds color to your plate. Enjoy with a side of tortilla chips for crunch! Pro Tips Marinate for Flavor: For an even deeper flavor, marinate the diced chicken in the chipotle mixture for at least 30 minutes or up to overnight in the refrigerator. Customize Your Heat: Adjust the amount of chipotle in adobo sauce based on your spice preference. Start with less if you’re unsure, as it can pack a punch! Cheese Choices: Experiment with different types of cheese, such as pepper jack for extra spice or queso fresco for a milder taste. Make Ahead: Prepare the chicken filling in advance and store it in the fridge. Just reheat it when you're ready to assemble the burritos for a quick meal. {{image_2}} If you want to change the chicken, you can use turkey or tofu. Both options work well. For a vegetarian twist, try black beans or lentils. You can also replace the tortillas with lettuce wraps for a low-carb choice. Add more spices for extra heat or flavor. Consider using garlic powder or onion powder. You can mix in some lime juice for brightness. Try adding jalapeños for a fresh kick. Fresh herbs like oregano or thyme can also enhance the taste. To make these burritos gluten-free, swap the flour tortillas for corn tortillas. For a vegetarian version, just leave out the chicken and increase the beans or add more veggies. You can also use dairy-free cheese if you're avoiding dairy. To store your spicy chipotle chicken burritos, let them cool first. Wrap each burrito in foil or plastic wrap. Place them in an airtight container or a zip-top bag. This keeps them fresh for up to three days. When you're ready to eat, reheat them in the microwave for about 1-2 minutes. You can also use an oven at 350°F for about 10-15 minutes. This method helps keep the tortilla crispy. If you want to freeze your burritos, wrap them tightly in foil or plastic wrap. Then, place them in a freezer-safe bag. This way, they can last up to three months. When you want one, take it out and thaw in the fridge overnight. Reheat in the microwave for 2-3 minutes or in a 350°F oven for 20-25 minutes. This keeps the flavors fresh and tasty. To reduce the heat in your burritos, you can try these tips: - Use less chipotle in adobo sauce. Start with one tablespoon. - Add more rice or beans to the filling to balance the spice. - Substitute a milder cheese, like mozzarella, instead of cheddar. - Serve with a generous dollop of sour cream to cool down the heat. Absolutely! You can swap the chicken for other proteins. Here are some tasty options: - Ground beef works great if you want a heartier flavor. - Tofu is a good choice for a vegetarian option. - Shrimp adds a nice twist and cooks quickly. - Pork can also bring a savory depth to your burritos. Here’s a quick breakdown of the nutritional values per serving: - Calories: About 600 calories per burrito. - Protein: Approximately 30 grams from chicken and beans. - Carbs: Around 70 grams from tortillas and rice. - Fat: Roughly 20 grams, depending on the cheese used. These burritos offer a good mix of protein and carbs while packing flavor. Adjust the ingredients for your dietary needs. In this post, we explored how to make delicious burritos. You learned about key ingredients, from chicken to spices and vegetables. I shared step-by-step instructions, tips for perfecting texture, and variations for different diets. Remember, you can customize your burrito to fit your tastes. Enjoy experimenting with flavors and fillings to find your ideal burrito. Whether you make them fresh or for meal prep, burritos are always a great choice.

Spicy Chipotle Chicken Burritos

Delicious and spicy burritos filled with chipotle chicken, black beans, corn, and cheese.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 500 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, diced
  • 2 tablespoons chipotle in adobo sauce, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 piece onion, chopped
  • 1 piece bell pepper, diced (red or green)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup corn (fresh or frozen)
  • 1 cup cooked rice (white or brown)
  • 1 cup shredded cheese (cheddar or a Mexican blend)
  • 4 large flour tortillas
  • to taste fresh cilantro, chopped (for garnish)
  • to serve sour cream and salsa (for serving on the side)

Instructions
 

  • In a bowl, combine the diced chicken with minced chipotle, cumin, and smoked paprika. Mix well to coat the chicken evenly with the spices.
  • Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, sautéing until they soften (about 4-5 minutes).
  • Add the seasoned chicken to the skillet, cooking until the chicken is no longer pink and cooked through (about 6-8 minutes).
  • Stir in the black beans and corn. Cook for an additional 2-3 minutes until everything is heated through.
  • Remove the skillet from heat and mix in the cooked rice and half of the shredded cheese, allowing it to melt slightly.
  • Lay out a flour tortilla on a clean surface. Spoon a generous portion of the chicken mixture in the center and sprinkle with remaining cheese. Fold in the sides of the tortilla and roll it up tightly from the bottom to create a burrito.
  • Repeat with the remaining tortillas and filling. Optionally, you can toast the burritos in a dry skillet for 2-3 minutes on each side for added crunch.

Notes

Serve with sour cream and salsa on the side.
Keyword burritos, chicken, chipotle, Mexican, spicy