Homemade Taco Bell Burrito (Printer-Friendly Version)
# What You'll Need:
→ Chicken Filling
01 -
1 lb skinless and boneless chicken breasts
02 -
1 teaspoon smoked paprika
03 -
1 teaspoon chili powder
04 -
1 teaspoon cumin
05 -
1 teaspoon dried oregano
06 -
½ teaspoon salt
07 -
¼ teaspoon pepper
08 -
2 tablespoons olive oil
09 -
1 small onion, chopped
10 -
3 cloves garlic, minced
11 -
1 medium red bell pepper, chopped
12 -
¼ cup water
→ Burrito Assembly
13 -
1 ½ cups refried beans
14 -
2 cups Mexican rice
15 -
1 cup canned corn
16 -
8 large flour tortillas
17 -
2 cups shredded cheddar cheese
# Let's Cook!:
01 -
In a bowl, combine salt, pepper, chili powder, cumin, smoked paprika, and dried oregano. Mix well.
02 -
Heat olive oil in a skillet over medium-high heat. Add chicken pieces, sprinkle with spice mixture, and cook until no longer pink in center.
03 -
Remove chicken from skillet. Add chopped onion, minced garlic, and red bell pepper. Sauté until vegetables are softened.
04 -
Warm tortillas according to package instructions. Spread refried beans on each tortilla. Add chicken filling, Mexican rice, corn, and shredded cheese. Fold sides and roll tightly.
05 -
Preheat oven to 350°F (175°C). Place burritos seam-side down on lined baking sheet. Bake for 5 minutes until slightly crispy and cheese melts.
# Cook's Notes:
01 -
Can be stored in refrigerator for up to 3 days
02 -
Can be frozen for up to 3 months
03 -
Reheat wrapped in damp paper towel