Shredded Chicken, Potato & Beans Recipe
Make Shredded Chicken, Potato & Beans Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Burros
Method
Burros
- 1
Roast Potatoes
Preheat oven to 400°F (204°C). Toss 2 cups diced potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of pepper. Spread on a baking sheet and roast 20–25 minutes, turning once, until golden and tender. Remove from oven and set aside.
- 2
Sauté Vegetables and Spices
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1/2 cup diced onion and 1 cup diced bell pepper; cook 5–7 minutes until softened. Add 2 minced garlic cloves; cook 30 seconds. Stir in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika or chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 1 minute to bloom spices.
- 3
Heat Chicken and Beans
Add 2 cups shredded chicken to the skillet; cook 2–3 minutes to warm through. Stir in 2 cups black beans and 1 tablespoon lime juice; season to taste with salt and pepper if needed.
- 4
Finish Filling
Fold in 2 tablespoons chopped cilantro and 1 cup salsa to moisten the mixture. Taste and adjust seasoning with salt as needed.
- 5
Warm Tortillas
Warm 4 large flour tortillas in a dry skillet or microwave until pliable and easy to roll.
- 6
Assemble Burritos
To each burrito, place about 1/2 cup of roasted potatoes, followed by about 1 cup of chicken-bean filling, and a sprinkle of 1/4 cup shredded cheese. Top with 1–2 tablespoons salsa and a dollop of sour cream if using. Roll tightly and serve with extra lime wedges if desired.
