Chicken and Bean Burritos

with Salsa and Cheddar
The whole family can dig into this Mexican feast!
Cals 968 · Prot 71 · Carbs 77 · Fat 42
Family-Friendly
Try Hello Chef Now
40 min
photo
The whole family can dig into this Mexican feast!
Cals 968 · Prot 71 · Carbs 77 · Fat 42
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Filling
Chicken mince
400 Grams
Red onion
1 Piece
Garlic cloves
4 Pieces
Small zucchini
1 Piece
Red kidney beans
240 Grams
Olive oil
1 Tbsp
Taco seasoning
15 Grams
Smoked paprika powder
2 Grams
Tomato paste
70 Grams
Water
200 ML
Chicken stock cube
0.5 Pieces
Brown sugar
5 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
To serve
Wholewheat tortilla wraps
4 Pieces
Mild tomato salsa
200 Grams
Grated orange cheddar
60 Grams
Grated cheddar
60 Grams

Tips for fussy eaters

Cook a second, separate batch of the filling and keep it mild. Grate the zucchini, don't chop it. That way it will become impossible to pick out!

Pro tip

Feel like indulging? Add a splash of cream to the filling and top with additional cheese. Serve with guacamole and sour cream.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep vegetables

Preheat the oven to 200°C/180°C fan. Peel and chop the red onion and garlic. Finely chop or grate the zucchini. Rinse and drain the kidney beans.
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2 Fry filling

Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and fry for 3 min. Add the onion, zucchini and garlic. Fry for 5 min further.
photo

3 Add and stew

Add the taco seasoning, smoked paprika and tomato paste. Stir well. Add the measured water, stock cube, sugar and drained kidney beans. Simmer for 5 min. Season with salt and pepper to taste.
photo

4 Assemble and bake

Fill the tortilla wraps with the chicken and bean mixture. Roll them tightly and place them in an ovenproof dish, seam-side down. Top with the tomato salsa (spicy!) and sprinkle with both grated cheddar cheeses. Bake in the oven for 15 min.

Tips for fussy eaters

Cook a second, separate batch of the filling and keep it mild. Grate the zucchini, don't chop it. That way it will become impossible to pick out!

Pro tip

Feel like indulging? Add a splash of cream to the filling and top with additional cheese. Serve with guacamole and sour cream.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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