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.
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About Shannon @VillageGirlBlog

With my Husband, we raise our two sons and a nephew, three dogs, a cat, four chickens and a large garden on my just under an acre lot in a small village in Southeast Michigan. I am passionate about real food, and eating as local as we can without giving up olive oil, coffee, you know the necessities. Herb gardens and backyard chickens, reading, writing, photography are my other passions. I believe that things will work out eventually, the glass is not only half full but it is refillable.