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Burritos with rice, chicken and kidney beans

updated

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Ingredients for 2 servings:

  • 2 flour tortillas
  • 125 g chicken strips
  • ½ can kidney beans (small beans)
  • 1 tbsp, heaped tortilla seasoning mix, e.g. Fuego
  • ½ bag(s) of rice (Mexican express rice)
  • 4 garlic cloves
  • 3 cherry tomatoes
  • e.g. Salsa
  • e.g. Sour Cream
  • e.g. guacamole
  • e.g. Cheddar, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Chop the garlic and tomatoes. Prepare the rice according to the package instructions. Drain and rinse the kidney beans. Fry the chicken strips in a pan with the garlic and season with the seasoning mix. Top the tortillas as follows: rice with beans, meat, sour cream, salsa, guacamole, and tomatoes. Roll the tortillas tightly, moisten slightly, sprinkle with cheese, and bake in the oven at 180°C. The burritos are ready when the cheese is lightly browned.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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