Go Back
–+ servings
A baking sheet of burrito suizo topped with melted cheese and diced avocado.

Burrito Suizo with Shredded Chicken and Pinto Beans

This burrito suizo is filled with Mexican-style rice, pinto beans, shredded chicken and cheese, then topped with enchilada sauce, and more melted cheese.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Recipe Makes: 4 burritos

Equipment

  • equipment of choice to cook rice
  • small saucepan
  • wooden spoon
  • mesh strainer
  • cutting board
  • spray cooking oil
  • Large skillet
  • spatula
  • baking dish (8x8 or 8x11)
  • small microwave-safe bowl
  • oven

Ingredients

For the Burritos

  • 1 ⅓ cups Mexican-style rice (or Spanish-style rice)
  • 1 cup pinto beans (drained and rinsed if canned)
  • 1 ⅓ cups shredded cooked chicken
  • 4 10-12 inch flour tortillas
  • 1 ½ cups Mexican cheese mix (shredded)
  • ½ cup enchilada sauce (red or green, more or less to taste)

Suggested Toppings (All Optional)

  • chopped fresh cilantro
  • avocado slices
  • salsa
  • sour cream
  • hot sauce

Instructions

To Prepare Burrito Filling

  • Cook rice according to package instructions.
  • Add pinto beans to small saucepan and place saucepan over medium-high heat. Cook, stirring occasionally, until beans are just warmed through.
  • When beans are warm, pour beans into mesh strainer and drain as much liquid as possible, then return beans to warm saucepan. Reduce heat under saucepan to low or OFF.
  • If shredded chicken is not already warm, reheat chicken in large skillet with small amount of oil, or in microwave.

To Fill and Roll Burritos

  • Place one tortilla on cutting board or other clean, flat work surface. Place ⅓ cup cooked rice in center of tortilla. Top rice with ¼ cup pinto beans, ⅓ cup shredded chicken, and 2 tablespoons shredded cheese. Be careful not to place ingredients too close to edge of tortilla - try to leave 1.5" of space between filling and tortilla edge.
    Large tortilla filled with burrito suizo filling.
  • To roll burrito, lift top edge of tortilla (side furthest from you) with one hand. Fold top half of burrito down to meet bottom edge of tortilla (side closest to you), covering filling completely. Lightly press on filling, then unfold tortilla back into full circle. Filling should be mostly covering bottom half of tortilla.
  • Next, take left and right edges of tortilla and fold each in toward center, covering as much filling as possible without overlapping tortilla edges in center of burrito.
  • Finally, bring bottom edge of tortilla (side closest to you) up to cover tortilla edges and filling. Tuck bottom edge of tortilla under top edge of filling, then gently but tightly roll tortilla from bottom up to top edge, holding sides together as needed, until burrito is completely rolled.
  • Set rolled burrito aside, with seam facing down, and repeat filling and rolling process with remaining tortillas and filling ingredients.

For Burrito Suizo

  • Preheat boiler to high. Heat large skillet on stovetop over medium-high heat. Once skillet is warm, lightly coat skillet with cooking spray, then reduce heat to medium.
  • When spray oil is warm, place rolled burritos seam-side down in skillet, working in batches if needed to avoid overcrowding pan. Sear burritos 1 to 2 minutes or until tortilla is just golden. Carefully flip burritos over and sear 1 to 2 minutes more.
    Two rolled burritos in a large skillet.
  • When both sides of burrito are golden, carefully transfer burritos to baking dish. Place burritos in one even layer side-by-side in baking dish without overlapping.
  • Pour enchilada sauce into microwave-safe bowl, then microwave sauce 30 to 45 seconds or until warm, stirring occasionally to warm sauce evenly. Once sauce is warm, pour sauce over burritos as evenly as possible.
    Red enchilada sauce poured over 4 rolled burritos on a baking sheet.
  • Top enchilada sauce with even layer of remaining shredded cheese.
    Rolled burritos topped with shredded cheese on a baking sheet.
  • Place baking dish under broiler. Broil 1 to 2 minutes or until top layer of cheese is melted and bubbly.
  • Once cheese is melted, carefully remove baking dish from oven. Let cool slightly then serve burritos warm with desired toppings.

Recipe Notes

  • Chicken: Use shredded rotisserie chicken, leftover chicken, or cook and shred your own chicken specifically for your burritos.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Serving: 1burrito | Calories: 508kcal | Protein: 32g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 1163mg | Potassium: 579mg | Total Carbs: 58g | Fiber: 6g | Sugar: 5g | Net Carbs: 52g | Vitamin C: 1mg | Calcium: 320mg
Cheap Cheap Eats recipe developed by Cheryl Malik