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Burrito Suizo with Shredded Chicken and Pinto Beans

Cheryl Malik
February 22, 2023
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This easy and delicious burrito suizo is filled with seasoned rice, pinto beans, shredded chicken and Mexican cheese. Topped with enchilada sauce and gooey melted cheese, this recipe is sure to be loved by the whole family.

Overhead view of three burritos topped with enchilada sauce and melted cheese on a baking sheet.

What Makes This Recipe So Good

  • A burrito suizo is a wet burrito covered with tasty enchilada sauce and ooey-gooey melted cheese. It’s super quick and easy to make, and absolutely delicious! While you can technically fill your burrito suizo with anything you’d like, this version uses Mexican-style rice, beans and shredded chicken. Serve it with a side of roasted salsa, salsa verde, or corn salsa. You can also swap out this recipe for our chimichurri rice, for a slightly different flavor.
  • It’s very family-friendly, and a great dish to make for a quick dinner on any busy weeknight. It comes together is less than 30 minutes. You can also get the burritos ready in advance for meal-prep, just hold off on adding the enchilada sauce and cheese until right before eating.

Chef’s Tips

  • Don’t overfill the burritos, or they can become hard to fold without breaking the tortilla. I included exact measurements of each filling component per burrito in this recipe to make it easier. Just make sure to get burrito-size flour tortillas. To fold the burritos, you’ll place all the fillings in the center of the tortilla, being careful not to get too close to the edges. Start by folding the sides at the same time towards the center over the filling. Then you’ll fold over the the edge closest to you over the filling and folded sides, gently but tightly over, then a bit under the filling. Finally you’ll roll over the burrito forward over the last edge to close the burrito, making sure any excess tortilla is tucked in.
  • You can totally use pre-shredded Mexican-style cheese mix for this recipe, but I highly recommend buying blocks and shredding it yourself! Not only is it more economical in the end, the block cheese doesn’t have any filler, and melts so much better for an ultimate delicious gooey result. You could use Monterrey Jack, Colby Jack, and/or cheddar.
  • I used shredded rotisserie chicken for this recipe, but you can use any chicken you’d like. Leftover chicken, you can grill chicken breast or thighs, cut it up into bite-size, or shred it. Whichever you prefer or have on hand. If you wanted to use steak like carne asada, it would totally work too.
  • When it comes the the beans, again you can customize it to you preference. If you’d like to use refried beans, or black beans instead of pinto, it’ll be just as delicious.
Cross-section of a burrito with halves stacked on top of each other to show rice, bean, chicken, and cheese filling.

More Delicious Easy Dinners To Try

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 (8×8 or 8×11)
  • 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.
  • 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.
  • 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.
  • Top enchilada sauce with even layer of remaining shredded cheese.
  • 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.

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

Nutrition Disclaimer

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Recipe by Cheryl Malik

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