One serving contains the following: (Analysis includes Enchilada Sauce.) Calories (kcal) 727.4 %Calories from Fat 50.4 Fat (g) 40.8 Saturated Fat (g) 19.4 Cholesterol (mg) 140.0 Carbohydrates (g) 38.3 Dietary Fiber (g) 7.7 Total Sugars (g) 7.6 Net Carbs (g) 30.6 Protein (g) 55.2
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10 Best Burrito Recipes
Burritos are the best. They&aposre quick, they&aposre easy, they&aposre a complete meal contained in a handy wrap. These top-rated burrito recipes are some of our very favorite Mexican and Tex-Mex recipes. We&aposll start with a couple classics and then venture into the adventurous, with tasty takes on the burrito theme, including cheeseburger burritos. We even saved room for pie -- burrito pie. For more, don&apost miss our 15 best beefy Tex-Mex recipes.
These spicy homemade burritos combine refried beans and seasoned ground beef with fresh peppers. "My family went crazy over these burritos!" raves doed. "Perfect for our Cinco de Mayo party, I would not change anything. Totally YUMMY dinner!"
Vegetarian refried beans, avocado slices, and pico de gallo add up to one hearty veggie burrito. "Nothing fancy, nothing left out," says danielti. "Just a good solid burrito."
This standard burrito filling features shredded chicken simmered with tomato sauce, salsa, and seasonings. "Quick, easy burrito/taco filling that is delicious and freezes great!" says JUBEEFISH. "I serve this with tortillas, shredded Cheddar cheese, and little sour cream. You could fill the tortillas and put them all in a baking dish and then cover with salsa and cheese and bake for about 10 minutes, if you don&apost want a mess at the table."
Flour tortillas are filled with a mixture of ground beef, refried beans, and chiles then topped with a generous amount of sauce and cheese. "Very easy, yet very good wet burritos," says Cindy Newell. "I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa."
Black beans and cilantro combine with onions, bell peppers and jalapenos and cubes of cream cheese. "I love this recipe," says KRISTYKLEIN. "It is so quick and easy and it is delicous! My husband loves it. I like to have the burritos with some diced plum tomatoes in them."
Tortillas are stuffed with seasoned ground beef and a blend of Mexican cheeses and baked, then served with an easy sauce. "My 7-year-old daughter requested cheeseburger tacos for dinner one night, so I created this and all the kids loved it!" says Lisa Altmiller. "Serve with hamburger toppings on the side. This is a very kid friendly recipe!"
These tasty burritos are filled with seasoned black beans and rice and garnished with your favorite burrito extras -- Cheddar and Monterey Jack cheeses, lettuce, and sour cream. They&aposre also easy on the budget. "An easy and expandable burrito base," says Bobikel. "Add bacon, avocado, pico de gallo, or whatever you wish. Wrap, eat, and be happy."
Here&aposs a top-rated vegetarian burrito with sweet potatoes, spices and kidney beans. "The recipe is a little different from most burrito recipes," says Karena. but once you&aposve had one, you&aposll want another. Serve these with sour cream, chopped green onions, and salsa."
Ground beef and refried bean burritos are baked under a creamy sauce and topped with cheese. "My picky sweetheart and I REALLY liked this recipe," says Shellee. "I did not make any changes except to add chili sauce as an option at the table since we enjoy spicy food. I was very curious as to how the cream of mushroom sauce would taste on the burrito.
Ground beef, refried beans, and tomatoes are seasoned with chiles and taco sauce, then layered in a casserole with tortillas and cheese. "This is a lot like a lasagna," says KATHIMC, "only Mexican-style. Serve like a pie and garnish with sour cream, salsa, lettuce and tomato."
Gather your ingredients
Here's what you need to make your own perfect Chipotle chicken: chicken thighs, rice bran oil (or olive oil), cumin, garlic, salt, pepper, oregano, distilled vinegar, and chipotle chili. You're going to need plenty of other ingredients to build the full burrito, but let's get to the chicken first. You'll get the full list of ingredients and step-by-step instructions at the end of this article.
This recipe is delicious, especially when using fresh ingredients. I don’t usually measure the spices, cheese, and tomatoes. You can add more or less according to taste. This dish has become a very frequent meal in our house!
- 2 Tablespoons Cumin
- 1 Tablespoon Chili Powder
- 1 cup Brown Rice
- 4 whole Chicken Breast
- 2 cloves Garlic
- 1 whole Large Onion
- 1 Tablespoon Olive Oil
- 1 whole Green Pepper
- 1 whole Red Pepper
- 1 can 15 Oz. Black Beans
- ½ cups Cheddar Cheese
- 10 whole Large Flour Tortillas
- 1 can 6 Oz Enchilada Sauce
- 2 Tablespoons Cilantro
- 1 whole Tomato, Chopped
Mix together spice mixture of cumin and chili powder.
Cook the 1 cup of brown rice according to package directions.
Cube chicken breast and coat chicken in spice mixture.
Chop onion and garlic. Heat oil in skillet and cook chicken, onion, and garlic until chicken is cooked through.
Chop up the peppers, add them to the skillet and cook until tender.
While those are cooking, add beans to a small saucepan and cook on low heat.
Assemble burritos when everything is cooked: on each tortilla, add chicken and vegetable mixture, rice, beans, cheese, and roll.
Place in greased baking dish, seam-side down.
Top with chopped tomato, cilantro, and any remaining cheese.
Spoon enchilada sauce over burritos.
Cook at 350 covered for 15 minutes, and uncovered for the last 5 minutes, until cheese is melted.
About Grilled Chicken Burrito Bowls:
These burrito bowls are packed with perfect, grilled chicken, nicely charred veggies and plenty of additional vegetables and desired toppings like sour cream and avocado.
I realize that the ingredient list on this recipe is a bit longer than I would normally post, but the ingredients are all simple to find, and the nice thing about these bowls is that you can totally customize them to your liking. If you want, you can skip the rice and serve it over lettuce instead. Feel free to skip the crispy corn strips, although you can make them in advance and they may just be my favorite part.
The nice thing about these bowls is you can easily feed a crowd by prepping everything in advance, tossing some chicken and corn on the grill, and letting people assemble the bowls to their liking!
To dress up the rice a bit, I just cook normal white rice but then toss in some lime juice, cilantro, and salt to make the flavors a bit more unique.
The Cilantro Lime Rice part of this recipe is also terrific served on its own with other dishes!
And the crispy corn strips are simply cut up tortillas tossed with spices and baked quickly in the oven.
You could always toss in some plain, crumbled tortillas chips instead… but I fully recommend making these. They’re so good!
On the grill, I like to add the chicken, corn, and a few jalapeños for extra spiciness. Again though, make it your own! These are all great additions to the Grilled Chicken Burrito Bowls.
Making the bowls are fun and easy once you have all of the pieces together. Add a rice base, add some chicken strips and corn and top with any and all veggies your heart desires! Drizzle on a little sour cream and/or salsa and you are in for the perfect Grilled Chicken Burrito Bowl!
A Brief History of the Burrito
The origins of the burrito date back to the creation of flour tortillas, possibly as early as the 16th century, when Spanish conquistadores attempted to convert the maíz-based Indigenous cuisine to one based on wheat. Most of Mexico’s climate resisted wheat cultivation, especially in the south, but it adapted well to the northernmost areas colonized by Spaniards (i.e. present-day Guanajuato, Sonora, Chihuahua, Nuevo Leon, Arizona, New Mexico, and Texas).
The earliest written account of burritos appears in the 19th century in the Diccionario de Mejicanismos. According to the legend (and the Encyclopedia of Latino Culture), some time during the Mexican revolution a lone food vendor named Juan Mendez transported the food across the Rio Grande from Ciudad Juárez, Chihuahua, into what is now the corner where Texas, Arizona, and New Mexico meet. He carried the burritos on the back of his donkey, hence the name.
But the messy reality of history doesn’t always fit into simple narratives involving lone heroes. The truth is burritos have long existed in the borderlands north and south of the Rio Grande. Countless home cooks, vaqueros (cowboys), and braceros (workers) spread the burritos throughout the US and we will never know their names.
If you still insist on a linear story explaining the popularity of burritos in the US, I suppose I could point you to El Cholo Spanish Cafe in 1934 Los Angeles. The restaurant is cited as having the first US menu featuring burritos on its printed menu. In 1952, meat wholesaler Duane Roberts created frozen beef and bean burritos (an idea he’s rumored to have swiped from a Mexican butcher), which found their way to fast food restaurants, school cafeterias, and, eventually, home freezers everywhere. In the 1960s, fast food entrepreneur Glen Bell Columbused the hard-shelled taco from a taqueria across the street from his burger stand, eventually founding the Taco Bell chain. He added burritos to the menu, further popularizing them across the United States. With two Anglo men’s names so prominently attached to the history of burritos, it isn’t any wonder that burritos are considered a gringo invention.
Cheesy Ranch Broccoli Chicken Burritos
These Cheesy Ranch Broccoli Chicken Burritos are a great anytime meal. This is a chicken recipe that's perfect for lunch or dinner or even a get-together with friends. The best part about this burrito recipe is that it's healthier than ground beef or restaurant versions. It may be a healthy recipe, but none of the flavor is lost. Rotisserie chicken, Ranch seasoning, and water chestnuts all combine with Cheddar cheese to make a delicious burrito filling. From start to finish, this easy chicken recipe is done in just over 15 minutes, which means it's the best weeknight meal.
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Other users also liked.
Delicious! Will go into our regular dinner.
Delicious! Will go into our regular dinner rotation!
So so good. I didn't have mushrooms, so left.
So so good. I didn't have mushrooms, so left them out but followered the recipe otherwise.. Was delish!
Chicken Burritos - These were a huge hit! I used.
Chicken Burritos - These were a huge hit! I used Skinnymixer&rsquos Mexican spice mix & Skinnymixer&rsquos refried beans. I wouldn&rsquot normally associate mushrooms with Mexican food, but wow, what a sweet juicy surprise! I ended up baking for 25 minutes as we like the cheese browned on top. This is a 10 star recipe! Thanks for sharing!
Always a favourite in our house- one of the best.
Always a favourite in our house- one of the best burritos I&rsquove had thanks so much for sharing !
It was nice to enjoy a Mexican meal that used.
It was nice to enjoy a Mexican meal that used fresh ingredients rather than from a box.
This tasted amazing. used a tbsp of dried parsley.
This tasted amazing. used a tbsp of dried parsley as I didn&rsquot have fresh. Definitely a make again!
This is delicious and very easy to make. Made it.
This is delicious and very easy to make. Made it exactly as stated. Loved by all. Thanks for posting.
Love this recipe!
Tasty easy dish. Used store bought taco seasoning.
Tasty easy dish. Used store bought taco seasoning, will double it next time. Made with normal wraps for rest of family and a few with GF wraps for me and turned out perfectly. Didn't throw out chicken broth, used it to make rice with in rice cooker, went well with the meal.
Id give this 6 stars if I could
I'd give this 6 stars if I could!
Winner! Loved it! Only had 500g of chicken thighs.
Winner! Loved it! Only had 500g of chicken thighs so reduced the refried beans to 2/3 can and it was perfect. I used jumbo tortillos so had 6 huge ones. Will be making this a lot!
Don't throw out the leftover broth! Put a little.
Don't throw out the leftover broth! Put a little salt and pepper in it and drink it. it's lovely!
Delicious! My son has requested this again for his.
Delicious! My son has requested this again for his birthday dinner! Thanks!
I put the mushrooms in with
I put the mushrooms in with the garlic and spring onions, my non mushroom lovers were none the wiser they were in there lol. Delicious! Thank you
Loved this recipe - it was
Loved this recipe - it was laid out well which made it easy to follow. I will try it without the mushrooms next time only because child 2 didn't like them but otherwise it was a winner
Omitted beans. Will reduce
Omitted beans. Will reduce chilli next time but over all a great outcome
This salsa is really good - I
This salsa is really good - I made with fresh tomatoes. I made a veggie nachos using the taco seasoning and black and mixed beans instead of the chicken. Yum.
Delicious!! Also made some
Delicious!! Also made some guacamole & topped with sour cream.
I don't even like Mexican and I loved it.. Hubby a fav thermo dinner so far. Will def be making again
These are possibly the nicest
These are possibly the nicest chicken burritos i have ever had. at home or restaurant.
This is delicious! I used a
This is delicious! I used a can of mixed beans instead of the refried beans. The family loved it.
OK, so when I 1st printed
OK, so when I 1st printed this off I was going to cheat. Buy my taco seasoning I mean. Then, for some reason, I thought I would just do it as it was supposed to be done.
PHEW! SO glad I did! There are 3 seperate times you need your thermy so to me that was WAY too many!! But you wouldn't of even known with the ease of this recipe.
LOVED the seasoning. LOVED the salsa. LOVED the burritos. And hubby was VERY happy with his meal that night. Thanks again for yet another brilliant recipe from yourself.
- 1 tbsp olive oil
- 1 red onion, peeled and chopped
- 500g (1lb) minced/shredded beef
- 2 tsp ground coriander
- 2 tsp ground cumin
- ½ tspchilli flakes
- 2 tbsp sun-dried tomato paste
- 300ml (½ pint) hot beef stock
- 400g can pinto beans, drained and rinsed
- About 2 tbsp chopped fresh chives
- 150ml pot soured cream
- 8 flour, or corn, tortillas
- For the guacamole:
- 2 tomatoes, chopped
- 1 red onion, peeled and chopped
- 1 avocado, stone removed, peeled and chopped
- Juice of 1 lime
- Handful of chopped fresh coriander
- 2 tablespoons vegetable oil
- 1 20 ounce pkg. refrigerated shredded Southwestern-style hash brown potatoes
- ½ of a ripe avocado, seeded and peeled
- ½ cup ranch salad dressing
- ½ teaspoon ground cumin
- 1 15 ounce can black beans, rinsed and drained
- 1 cup frozen whole kernel corn, cooked according to package directions and cooled
- 2 tablespoons lime juice
- 2 tablespoons snipped fresh cilantro
- 6 cups mixed spring salad greens, baby kale, and/or chopped romaine lettuce
- 2 cups chopped smoked or plain cooked chicken
- 2 cups grape tomatoes, quartered
In a 12-inch nonstick skillet with flared sides heat oil over medium heat. Add potatoes press with the back of a spatula to form a cake. Cook, without stirring, 10 minutes or until bottom is golden and crisp. Turn potato cake over, adding additional oil if needed.* Cook, without stirring, 7 minutes more or until bottom is golden. Cut into six wedges.
Meanwhile, for dressing, in a small bowl mash avocado with a fork. Stir in ranch dressing and cumin.
In a medium bowl toss together beans, corn, lime juice, and 1 Tbsp. of the cilantro.
To serve, arrange salad greens, chicken, tomatoes, and bean mixture in salad bowls. Top with potato wedges. Drizzle with dressing and sprinkle with remaining 1 Tbsp. cilantro.
To turn the potato cake, invert a baking sheet over top of skillet. Invert skillet with baking sheet to transfer potatoes to the sheet. If necessary, add additional oil to skillet. Using the baking sheet, slide potato cake back into skillet.