Mexican · easy
Burrito Bar
Everything you need for oversized burritos: seasoned chicken, rice, beans, and a full topping spread.
- 40 min
- Total
- 4
- Serves
- $11.00
- Est. cost
- 580
- Cal/serving
Dietary, as tagged
- Kid-friendly
- High-protein
Parent noteYoung kids may need help rolling their burritos. A burrito bowl (skip the tortilla) is an easy alternative for little ones who struggle with wrapping.
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Boneless Skinless Chicken Thighs1 1/2 lb
- Long Grain White Rice1 1/2 cups dry
- Black Beans (canned)15 oz can
- Burrito-Size Flour Tortillas (12-inch)8 tortillas
- Shredded Mexican Blend Cheese1 cup
- Sour Cream1/2 cup
- Lime1
- Fresh Cilantro1/4 cup
- Romaine Lettuce2 cups shredded
- Avocado (optional)1
- Ground Cumin1 tsp
- Chili Powder1 tsp
Method
- 01
Cook rice according to package directions. When done, stir in lime juice and chopped cilantro.
- 02
Season chicken thighs with cumin, chili powder, garlic powder, and salt. Cook in a skillet over medium-high heat, 6 minutes per side. Shred with two forks.
- 03
Heat black beans in a small saucepan with a pinch of cumin.
- 04
Prep toppings: shred cheese, chop lettuce, dice tomatoes, and slice avocado.
- 05
Warm flour tortillas in a dry skillet or microwave.
- 06
Set up the burrito bar: tortillas, cilantro lime rice, shredded chicken, beans, and all toppings. Everyone rolls their own.
- 580
- Calories
- 36g
- Protein
- 62g
- Carbs
- 20g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
