Small but mighty mini burritos are packed with ground chicken, pinto beans and delicious Mexican rice.
https://therecipecritic.com/easy-mini-burritos/
In a medium skillet over medium heat, cook ground chicken with chilli powder, cumin, garlic powder and salt. Once done, remove from heat and set aside.
Working with one tortilla at a time, layer cooked rice, chicken, cheddar cheese, beans, Pico de gallo and sour cream. Fold in sides and tightly roll the burrito. Follow by wrapping burrito with aluminium foil.
Repeat for remaining ingredients.
Preheat oven to 375 degrees F. Arrange wrapped burritos on a baking sheet and bake on centre rack for 20 minutes.
Cut in half and serve hot with extra salsa and sour cream.
Ingredients
Directions
In a medium skillet over medium heat, cook ground chicken with chilli powder, cumin, garlic powder and salt. Once done, remove from heat and set aside.
Working with one tortilla at a time, layer cooked rice, chicken, cheddar cheese, beans, Pico de gallo and sour cream. Fold in sides and tightly roll the burrito. Follow by wrapping burrito with aluminium foil.
Repeat for remaining ingredients.
Preheat oven to 375 degrees F. Arrange wrapped burritos on a baking sheet and bake on centre rack for 20 minutes.
Cut in half and serve hot with extra salsa and sour cream.
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