Baked Chicken Burrito with Rice and Beans
Rolling cooked chicken, rice, and black beans into flour tortillas before baking turns simple pantry staples and leftover poultry into a warm, cohesive dinner. Baking the assembled burritos at moderate heat allows the interior cheese to melt fully while lightly crisping the exposed flour tortilla edges in the greased dish.
Why this one works
- Utilizes pre-cooked chicken breast and rice for fast and simple assembly.
- Melts cheese both inside the filling and across the top for balanced richness.
- Oven baking crisps the tortilla exterior without requiring stovetop frying.
- Provides a structured, high-protein meal wrapped into individual portions.
What you’ll need
- 2 cups (300g) cooked chicken breast, shredded Shred the chicken into small, uniform strands so it distributes evenly across all four wraps.
- 1 cup (180g) cooked long-grain rice Fluff chilled or leftover rice before mixing so it does not clump together.
- 1 cup (170g) black beans, drained and rinsed Rinsing removes excess surface starch and moisture, keeping the filling from becoming overly wet.
- 1 cup (115g) shredded cheddar cheese Divide evenly: use half to bind the internal mixture and half for melting across the top.
- 4 large (10 inch) flour tortillas Large, pliable flour tortillas provide enough room to fold in the sides securely without tearing.
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What to have nearby
- Baking dish
- Large mixing bowl
- Measuring cups
Step-by-step instructions
Combine the filling components completely before rolling so every burrito has an identical ratio of chicken, beans, and grains. Rolling snugly and arranging the seams face-down ensures the packets stay sealed as they bake.
- 1Step 1
Preheat oven to 375F (190C) and lightly grease a baking dish.
- 2Step 2
In a bowl, combine chicken, rice, beans, and half the cheese.
- 3Step 3
Spoon mixture into tortillas, fold in the sides, and roll tightly.
- 4Step 4
Place seam-side down in the baking dish and top with remaining cheese.
- 5Step 5
Bake for 20 minutes until the cheese is melted and the tortilla edges are crisp.
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A few things worth knowing
- If the tortillas are cold or stiff, warm them briefly to increase pliability before rolling.
- Keep the side folds tucked firmly inward while rolling forward to prevent filling from spilling out during baking.
- Ensure the seam sits flush against the bottom of the greased baking dish so the seal sets firmly in the oven.
Ways to make it your own
- Scatter chopped fresh cilantro or green onions over the melted cheese right out of the oven.
- Serve accompanied by bowls of mild tomato salsa or warm refried beans on the side.
Serving suggestions
Plate these warm burritos alongside fresh lime wedges, cool sour cream, and a crisp green salad or shredded cabbage slaw.
Storage & reheating
Store leftover baked burritos in an airtight container in the refrigerator. Reheat thoroughly in the oven or on a dry skillet until the center is hot throughout.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Why is it important to place the burritos seam-side down?+
Placing the folded seam directly against the bottom of the dish holds the tortilla shut as it warms, preventing the burrito from unrolling.
Can these burritos be assembled ahead of time?+
You can mix the filling and roll the burritos in advance, keeping them tightly covered in the refrigerator until ready to top with cheese and bake.
Baking these chicken, bean, and rice burritos delivers a comforting, cheesy meal with minimal prep and simple assembly.
Baked Chicken Burrito with Rice and Beans
Tender shredded chicken, rice, black beans, and cheddar rolled into flour tortillas and baked until warm with crisp edges and melted cheese.
Ingredients
- 2 cups (300g) cooked chicken breast, shredded
- 1 cup (180g) cooked long-grain rice
- 1 cup (170g) black beans, drained and rinsed
- 1 cup (115g) shredded cheddar cheese
- 4 large (10 inch) flour tortillas
Instructions
- Preheat oven to 375F (190C) and lightly grease a baking dish.
- In a bowl, combine chicken, rice, beans, and half the cheese.
- Spoon mixture into tortillas, fold in the sides, and roll tightly.
- Place seam-side down in the baking dish and top with remaining cheese.
- Bake for 20 minutes until the cheese is melted and the tortilla edges are crisp.
Nutrition
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