Chicken and bean burritos

Chicken and Bean Burrito Recipe

Hello! I've always thought that a good cook should have aces up their sleeve for those days when the clock is against us, but hunger doesn't forgive. This recipe is exactly that: a delicious salvation. We're going to prepare some burritos that combine the tenderness of chicken, the creaminess of beans, and that fresh touch of vegetables. It's a Mexican food comforting dish, ideal for getting us out of a bind without sacrificing flavor. I'll guide you step-by-step so that, even if you have little time, the result is worthy of a well-served table.

Preparation time

To organize ourselves better in the kitchen, here's the time breakdown. Although boiling the chicken takes time, it's a passive process that allows you to move forward with other tasks.

• Preparation: 10 minutes
• Cooking: 25 minutes
• Total: 35 minutes
• Servings: 1 person (multiply according to your diners)
• Difficulty: Easy

Ingredients

The key to this dish lies in the quality of the basic ingredients. Here's what you need per person.

• 2 flour tortillas
• 1 chicken breast
• 1 can of whole black beans
• 1/4 of an onion
• 1 clove of garlic
• Sliced yellow cheese
• 1 small tomato
• 1 jalapeño pepper
• Salt

Possible substitutions

If you don't have bean black, you can use pinto or bayo beans, the result will be a little milder in flavor but equally rich. If you can't find sliced yellow cheese, a Manchego-type cheese or any cheese that melts well will work perfectly. If spice isn't your thing, you can omit the jalapeño or swap it for bell pepper to add color without the heat. For those looking to vary the protein, this base works well, although if you prefer more intense flavors like in the pork carnitas, the process would be different.

Utensils we will use

You don't need sophisticated equipment, the basics of your kitchen are enough.

• Medium pot (for boiling the chicken)
• Blender
• Cutting board
• Chef's knife or utility knife
• Griddle or large non-stick pan
• Tongs or spatula
• Bowl or deep plate (to set aside ingredients)

Preparation

This is where the magic happens. Follow these steps and you'll see how easy it is to assemble these burritos.

1. Cooking and shredding the chicken

   We start by placing the chicken breast in a pot with enough water and a pinch of salt. Bring to medium-high heat and let it boil for approximately 25 minutes. You'll know it's ready when the meat changes color completely and feels firm but tender. Once cooked, remove from the water and let it cool for a few minutes to avoid burning your fingers. With patience, shred the meat into thin strips following the chicken's grain.

2. Preparing the bean base

   While the chicken cooks, we'll take care of the bean cream. We cut the quarter onion into large pieces (no need to be precise here). Place the black beans (without draining all the liquid to facilitate blending), the onion pieces, and the peeled garlic clove in the blender cup. Process until you get a homogeneous and thick mixture. This paste will be the «glue» and the flavor base of our tortilla.

3. Cutting fresh vegetables

   We wash the tomato and chili well. On the cutting board, we cut the tomato into julienne strips (thin strips), making sure to remove the seeds to prevent excess moisture from soaking the burrito. Then, we take the jalapeño pepper and cut it into thin slices. If you prefer a level of spicy low, remove the seeds and white veins from inside the chili before slicing. We set aside both vegetables on a plate.

4. Assembling the burrito

   We lightly heat the flour tortillas on the griddle; just a few seconds so they become flexible and don't break when folded. Remove from heat. On one half of the tortilla, spread a generous layer of the bean mixture. Place a slice of yellow cheese on top, followed by a portion of the shredded chicken. Crown with the julienned tomatoes and jalapeño slices to taste.

5. Rolling and final toasting

   Fold the lateral edges of the tortilla inwards (over the filling) and then roll from the bottom up, ensuring the contents are well enclosed. Return the already formed burrito to the hot griddle. Let it brown for approximately one minute on each side, making sure the heat is not too high so the flour doesn't burn, but rather toasts and the cheese melts slightly.

To finish and serve

Once the tortilla has that appetizing golden color and is crispy to the touch, remove from heat. You can cut them in half diagonally for a more aesthetic presentation that shows the layers of ingredients. Serve immediately while hot to enjoy the melted texture of the cheese. Accompany it, if you like, with a little rice red or white on the side to complete the dish.

Nutritional Information

These values are approximate estimates per serving (one complete burrito), ideal for getting an idea of what we consume.

• Calories: 450 kcal
• Proteins: 28 g
• Fats: 18 g
• Carbohydrates: 42 g
• Fiber: 6 g

Note: Values may vary depending on the size of the tortilla and the exact amount of cheese or beans used.

5 keys to make it perfect

Sometimes the smallest details make the big difference between a normal burrito and a memorable one.

1. The temperature of the tortilla: Never try to roll a cold flour tortilla. It will break. Give it that initial burst of heat; it's vital for elasticity.
2. The consistency of the beans: If the mixture in the blender is too liquid, the burrito will become soggy. If this happens, you can reduce the mixture over heat for a few minutes to thicken it before spreading.
3. Chicken moisture: When shredding, make sure the chicken is not dry like straw. Boiling it for just the right amount of time is key; if you overcook it, it will be fibrous.
4. Do not overfill: It's a common mistake to want to put too much filling. If you put too much, you won't be able to close the burrito properly and it will spill out onto the griddle. Less is more to achieve a tight seal.
5. The seal: When placing the final burrito on the griddle, first place the part where the fold ends (the «seam») face down. The heat will seal that joint and prevent it from opening when you flip it.

When is it ideal to enjoy it?

This dish is incredibly versatile. Personally, I love it for a casual Friday dinner where we want to relax without dirtying too many dishes. It's also excellent as a «lunch» to take to work or school, since, although best enjoyed hot, warm or even cold it maintains its structure and flavor. It's that comforting food that works both at an impromptu family gathering and in a moment of solitude where you're looking for something tasty and quick. If you like the flavors of northern Mexico, maybe another day you'll be encouraged to try something with chilorio, but for today, these burritos are the winning option.

Comparison table

Sometimes we confuse terms or look for variants. Here's how our burrito compares to other classics.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how these burritos turned out for you. Did you add any special touch? Perhaps a little bit of guacamole extra? Leave your comment and share your own little tricks so we can all keep learning!

Culinary glossary

• Julienne: A cutting technique that consists of chopping vegetables into long, very thin strips.
• Shred: To separate cooked meat into fine strands or fibers using hands or forks.
• Comal: A traditional Mexican cooking utensil, generally flat and round, used for cooking tortillas or toasting food.
• Sauté until translucent: (Although we don't use it in the step-by-step, it's useful to know) To fry onion or garlic until they become transparent.
• Al dente: In this context of vegetables, it refers to the tomato or onion retaining some firmness when bitten.