Chicken and Veggie Burrito

Chicken and Veggie Burrito

Meal type Main Dish
Misc Serve Hot


  • 3 Boneless Skinless Chicken Breasts (for shredding)
  • 1 Small Onion (Diced)
  • 1 cup Black Beans
  • 1 Yellow Squash
  • 1 Zuccini
  • 1 Red Bell Pepper
  • 1 Can of diced Tomatoes with Jalapeno (drained, reserve liquid)
  • teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 Can of Green Chile Sauce
  • 1 heaped tablespoon Sour Cream
  • 8 Flour Tortillas (large size)
  • 1 Block of Sharp Cheddar for Shredding
  • salt and pepper to taste


Step 1
chop the chicken breasts into strips and add to a pot of boiling water, the reserved tomato juice, mixed with salt, pepper, cumin and chili powder. Cook until done
Step 2
Remove chicken, shred and return to the pot. Add tomatoes, Green Chile sauce and black beans. . .simmer
Step 3
saute your squash and red pepper. Then add to the pot of simmering chicken and beans. Simmer for an additional 10 minutes or so until the liquid has reduced a bit.
Step 4
turn off heat, add the heaping table spoon of Sour Cream. Still well. Then let the mixture cool so you can handle it.
Step 5
Add some of the chicken and veggies to your tortilla and roll. Place these seam side down in a backing dish.
Step 6
After you have all the tortillas rolled. Cover with shredded cheese and bake until cheese is melted.
Step 7
I like to serve these with sour cream and sliced avocado.