Chicken, Rice & Bean Burritos Recipe

Impress the family with better-than-carryout burritos – with no extra charge for guac!
  • Ready in: 15 minutes
  • Prep time: 10 minutes
  • Chill/Cook time: 5 minutes
  • By:
  • Servings: Makes 2 servings

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  • ⅔ cup refried beans
  • ½ cup shredded Cheddar cheese
  • 1 teaspoon (or ½ a dinner mixer packet) Seasoned Salt
  • 2 servings leftover Chicken Fajita Tacos filling
  • 2 servings leftover Taco Rice
  • 2 (10-inch) burrito-style flour tortillas, warmed
  • Toppings such as: shredded green leaf lettuce, chopped tomatoes, chopped avocados or guacamole, sour cream

cooking methods

  • Microwave


This is a leftover recipe for Chicken Fajita Tacos and Taco Rice

  1. In small microwave-safe bowl, combine refried beans, cheese and Seasoned Salt. Microwave on HIGH 1-2 minutes or until heated through, stirring occasionally. Set aside.
  2. In medium microwave-safe bowl, combine taco filling and rice. Microwave on HIGH 1-2 minutes or until heated through, stirring occasionally.
  3. Spread beans in center of tortillas. Top with chicken filling and desired toppings. Roll up, burrito-style. Cut in half.

Makes 2 servings.

Work Lunch Suggestion: Combine step 1 ingredients and place in 2 small storage containers. Combine step 2 in 2 small storage containers. Place tortillas in 2 storage bags. Place desired toppings in storage containers or bags. Refrigerate up to 1 day. Continue with step 1.

Nutrition per Serving: (does not include toppings)
Calories: 930 Total Fat: 27g Sat. Fat: 12g Cholest: 125mg Sodium: 3,320mg Carbs: 118g Fiber: 9g Sugar: 8g Protein: 51g

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