Chicken and Bean Burritos: A Culinary Embrace

The aroma of simmering beans always takes me back to my grandmother’s kitchen. She had a way of turning simple ingredients into soulful meals, and her refried beans were legendary. I remember impatiently hovering near the stove, the steam tickling my face, waiting for the moment I could help mash those creamy, earthy beans. This burrito recipe, built upon that comforting foundation, is my own humble attempt to capture that same warmth and simple joy in a handheld delight.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 4 hours 50 minutes (includes soaking time)
• Servings: 13
• Yield: 13 burritos
• Dietary Type: Not specified

Ingredients

• 1/2 lb dried pinto beans
• 2 1/2 cups water
• 1 small onion, diced small
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon MSG (optional)
• 1 lb boneless, skinless chicken thighs, cooked and shredded
• 0.5 (1 ounce) packet taco seasoning
• 2 tablespoons water
• 1/2 cup crumbled queso fresco
• 10-14 inches flour tortillas

Equipment Needed

• Medium Dutch oven or heavy saucepan
• Large bowl
• Potato masher
• Plastic wrap
• Microwave or oven

Instructions

1. MAKE THE REFRIED BEANS: In a medium Dutch oven or heavy sauce pan, combine the pinto beans, diced onion, and 2 1/2 cups water.

2. Bring to a boil, covered, then remove from heat and let soak, still covered, for 2 hours. This initial soak plumps the beans, shortening the cooking time later and ensuring a creamier final texture.

3. After 2 hours, stir the beans and bring back to a boil.

4. Reduce to a simmer, and let cook until the beans are very tender. This will take between two and three hours. The key is patience here; don’t rush the simmering process. Check the beans periodically, adding more water if needed to keep them submerged.

5. Add the kosher salt. Taste the beans for seasoning, and if necessary, add the MSG. (I find fat free beans to be a bit bland, so I include this. You may omit if you wish.). MSG, or monosodium glutamate, enhances the savory flavor of the beans, adding a touch of umami. If you’re sensitive to MSG, feel free to skip it, or substitute with a pinch of nutritional yeast.

6. Use a potato masher to crush some of the beans, and stir to thicken the liquid remaining in the pan. If you like your beans smoother, crush as many as makes you happy. The amount of mashing is entirely up to your personal preference. Some like chunky beans, others prefer a silky smooth texture.

7. Set beans aside.

8. CHICKEN MIXTURE: In a bowl large enough to hold all of the chicken, combine the water and taco seasoning. Ensure the taco seasoning is evenly distributed in the water, creating a flavorful marinade.

9. Add the chicken, and toss until all of the pieces are coated with the taco mixture. The even coating of the taco seasoning is crucial for a well-flavored filling. Don’t be afraid to get your hands in there to make sure every piece is covered.

10. Taste a piece for seasoning, and if needed add salt or pepper to taste. It’s always best to adjust the seasoning at this stage to ensure the final product is perfectly balanced.

11. Wrap the tortillas in plastic wrap and heat them in the microwave (or a low oven) until they are pliable enough to wrap without breaking. Warm tortillas are essential for rolling a burrito without tears. A few seconds in the microwave or a quick warm-up in a dry skillet will do the trick.

12. Set one tortilla on a workspace.

13. Add about two tablespoons of the refried beans. Be careful not to overfill the tortilla, as this will make it difficult to roll and more likely to tear.

14. Top with about 1 teaspoon of queso fresco. The queso fresco adds a lovely salty and creamy counterpoint to the earthy beans and savory chicken.

15. Top with chicken mixture. Again, avoid overfilling the tortilla to prevent bursting.

16. Roll up the burrito and place on a serving platter. To roll, fold in the sides of the tortilla, then tightly roll from the bottom up.

17. Repeat with the remaining ingredients.

18. Top with whatever garnishes you like, and serve.

19. NOTE: These freeze very well. Place individual burritos in snack size zipper bags, and freeze in a freezer safe container. Remove from wrapper and heat in the microwave until hot.

Expert Tips & Tricks

• Bean Soaking Alternatives: If you’re short on time, you can use the quick-soak method: boil the beans in water for 2 minutes, then remove from heat and let them soak for 1 hour.
• Chicken Cooking Variations: While the recipe calls for cooked and shredded chicken thighs, you can easily substitute with rotisserie chicken for convenience.
• Flavor Boost for Beans: For an extra layer of flavor in your refried beans, sauté some garlic and cumin in olive oil before adding the beans to the pot.
• Preventing Soggy Burritos: To prevent soggy burritos, avoid adding too much moisture from fillings like salsa or sour cream. Consider serving these on the side for dipping.
• Toasting for Texture: For a crispy exterior, lightly toast the assembled burritos in a dry skillet or under a broiler before serving.

Serving & Storage Suggestions

Serve these burritos immediately after assembling, garnished with your favorite toppings such as salsa, sour cream, guacamole, chopped cilantro, or a squeeze of lime juice.

Leftover burritos can be stored in the refrigerator for up to 3-4 days in an airtight container. For longer storage, freeze individual burritos wrapped tightly in plastic wrap and placed in a freezer-safe bag or container. Frozen burritos can last for up to 2-3 months.

To reheat refrigerated burritos, microwave for 1-2 minutes, or until heated through. For frozen burritos, thaw in the refrigerator overnight before reheating in the microwave or oven. You can also reheat frozen burritos directly in the microwave, but be sure to monitor closely and cook in short intervals to prevent uneven heating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	281.4 kcal	N/A
Calories from Fat	53 g	19%
Total Fat	5.9 g	9%
Saturated Fat	1.4 g	7%
Cholesterol	29.1 mg	9%
Sodium	679.2 mg	28%
Total Carbohydrate	40.8 g	13%
Dietary Fiber	4.8 g	19%
Sugars	1.9 g	N/A
Protein	15.3 g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Substitute the chicken with seasoned tofu or black beans for a vegetarian-friendly version.
• Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the chicken mixture for extra heat.
• Different Cheeses: Experiment with different types of cheese, such as Monterey Jack, cheddar, or pepper jack, depending on your preference.
• Grain-Free Burritos: Use grain-free tortillas made from almond flour or cassava flour for a gluten-free option.
• Bean Variations: Try using black beans or kidney beans instead of pinto beans for a different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I make the refried beans ahead of time?
A: Absolutely! Refried beans can be made a day or two in advance and stored in the refrigerator until ready to use.

Q: How do I prevent my burritos from falling apart?
A: Make sure to warm the tortillas before rolling them to make them more pliable. Also, avoid overfilling the burritos.

Q: Can I use canned beans instead of dried beans?
A: Yes, you can use canned beans, but the flavor and texture will be slightly different. Rinse and drain canned beans before using, and adjust the cooking time accordingly.

Q: What’s the best way to reheat frozen burritos?
A: For best results, thaw frozen burritos in the refrigerator overnight before reheating in the microwave or oven.

Q: Can I add rice to these burritos?
A: Certainly! Adding cooked rice is a great way to bulk up the burritos and add extra flavor.

Final Thoughts

These Chicken and Bean Burritos are more than just a recipe; they’re a comforting and customizable canvas for your culinary creativity. Whether you stick to the script or riff on the variations, I encourage you to gather your ingredients, embrace the process, and savor the simple pleasure of a homemade meal. Don’t hesitate to share your own twists and tweaks – I’m always eager to learn from fellow food enthusiasts. And perhaps, serve with a crisp Mexican beer or a refreshing margarita to complete the experience. Enjoy!