Smothered Chicken, Rice &Amp; Bean Burritos with Zucchini and Pico De Gallo

These smothered burritos are a flavor-packed dinner that brings together seasoned rice, black beans, tender chicken and garlicky zucchini, all wrapped in a flour tortilla and seared until crispy. Topped with tangy red enchilada sauce, fresh pico de gallo and a zesty lime mayo drizzle, every bite is a perfect combination of textures and tastes.

Perfect for a weeknight meal, these burritos are easy to customize with your favorite toppings like hot sauce or extra lime. Serve with leftover rice, beans and zucchini on the side for a hearty and satisfying dinner.

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Ingredients

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water, ½ cup enchilada sauce, ½ tsp salt and a drizzle of oil. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat for at least 5 minutes.
2. While rice cooks, wash and dry produce. Quarter limes. Trim and thinly slice scallions, separating whites from greens; mince whites. Finely dice tomato. Trim and quarter zucchini lengthwise; cut crosswise into ¼-inch-thick quarter-moons. Peel and mince or grate garlic. In a small bowl, whisk together mayonnaise and juice from two lime wedges. In a separate small bowl, combine scallion whites, tomato, juice from two lime wedges and a pinch of salt and pepper.
3. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini and garlic; cook, stirring occasionally, until zucchini is browned and softened, 3-4 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
4. Heat a drizzle of oil in the same pan over medium-high heat. Add beans and their liquid, half the cumin and ½ tsp salt. Cook, stirring occasionally and mashing about half the beans with the back of a spoon, until beans are warmed through and liquid has mostly reduced, 2-3 minutes. Taste and season with salt and pepper if desired. Turn off heat; transfer to a small bowl. Wash out pan.
5. Wrap tortillas in damp paper towels. Microwave until pliable, 30 seconds. Lay tortillas on a clean work surface and place ⅓ cup rice in a line on the bottom third of each tortilla. Top with ⅓ cup beans, 1 TBSP pico de gallo (draining first) and as much zucchini as you like. Fold bottom of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos. Heat a drizzle of oil in the pan used for beans over medium heat. Add burritos, seam sides down; cook until lightly browned and crispy, 1-2 minutes per side.
6. Place remaining enchilada sauce in a small microwave-safe bowl and cover with plastic wrap. Microwave until warmed through, 60-90 seconds.
7. Divide burritos between shallow bowls. Top with enchilada sauce and scallion greens. Drizzle with lime mayo, remaining pico de gallo (draining first) and as much hot sauce as you like. Serve with remaining rice, beans, zucchini and lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas can be used, but they may be smaller and more prone to breaking. Warm them well and handle gently.

How do I store leftover burritos?

Wrap leftover burritos tightly in foil and refrigerate for up to 3 days. Reheat in a skillet or oven to maintain crispiness.

Can I make this recipe vegetarian?

Absolutely! Simply omit the chicken or replace it with extra beans or roasted vegetables.