Myan Burritos
Elevate your weeknight dinner routine with these vibrant and satisfying Myan Burritos! Packed with a mouthwatering medley of tender spiced chicken, fluffy white rice, hearty black beans, and sautéed bell peppers and onions, this recipe brings bold flavors to your table in just 40 minutes. Each burrito is generously stuffed with fresh cilantro, shredded cheese, creamy sour cream, and a hint of heat from optional hot sauce, all wrapped in warm, soft flour tortillas. Perfect for a family meal or a grab-and-go lunch, these burritos are as versatile as they are delicious. Serve them with fresh lime wedges for a zesty finishing touch—Mexican-inspired comfort food at its finest! Keywords: Myan Burritos, chicken burritos, quick Mexican recipes, homemade burritos, easy weeknight meals.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 pieces large flour tortillas
- 500 grams chicken breast, diced
- 400 grams black beans, cooked
- 300 grams white rice, cooked
- 1 medium red onion, diced
- 2 large bell peppers (red, yellow, or green), diced
- 3 pieces garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 0.5 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped
- 1 piece lime, cut into wedges
- 100 grams shredded cheese (cheddar or Monterey Jack)
- 100 grams sour cream
- 2 teaspoons hot sauce (optional)
Instructions
Heat a large skillet over medium-high heat. Add the olive oil and let it warm up.
Add the diced chicken breast to the skillet and season with salt, black pepper, cumin powder, paprika, and chili powder. Cook for about 5-7 minutes until the chicken is fully cooked and browned. Remove it from the skillet and set aside.
In the same skillet, sauté the diced red onion, bell peppers, and minced garlic for about 4-5 minutes until the vegetables soften and become fragrant.
Add the cooked black beans and white rice to the skillet. Stir well to combine with the vegetables, cooking for an additional 2-3 minutes. Adjust seasoning with salt if needed.
Return the cooked chicken to the skillet and toss everything together. Cook for another 2 minutes to let the flavors meld. Turn off the heat.
Warm the flour tortillas in a dry pan or microwave for a few seconds until pliable.
To assemble the burritos, place a tortilla on a flat surface. Add a scoop of the chicken and rice mixture to the center. Top with shredded cheese, a dollop of sour cream, and a sprinkle of fresh cilantro. If desired, add a dash of hot sauce.
Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a neat burrito.
Repeat with the remaining tortillas and filling.
Serve the Myan Burritos warm with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 98.2 g | 36% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 10.0 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 359 mg | 28% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1109 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
