government shutdown burritos
government shutdown burritos is a easy Mexican‑American recipe that serves 8. 350 calories per serving. Recipe by Tim Laielli on YouTube.
Prep: 16 min | Cook: 40 min | Total: 1 hr 6 min
Cost: $16.30 total, $2.04 per serving
Ingredients
- 1.5 pounds Chicken Breast (boneless, skinless, diced into bite‑size pieces)
- 2 cans Black Beans (15‑oz cans, drained and rinsed)
- 1 cup Long Grain White Rice (uncooked, rinsed)
- 2 cups Shredded Cheese (Mexican blend or cheddar, shredded from a block)
- 8 pieces Flour Tortillas (10‑inch, large size)
- 2 tablespoons Olive Oil (for cooking chicken and searing burritos)
- 1 teaspoon Salt (to season chicken and rice)
- 0.5 teaspoon Black Pepper (freshly ground)
- 0.5 cup Salsa (optional, for topping)
- 0.25 cup Sour Cream (optional, for topping)
- 1 piece Avocado (optional, sliced)
Instructions
Prep Ingredients
Dice the chicken into bite‑size pieces (about 1‑inch cubes) and set aside. Rinse the rice under cold water until the water runs clear.
Time: PT7M
Cook Rice
Combine 1 cup rice with 2 cups water in a large pot, add a pinch of salt, bring to a boil, then reduce to a low simmer, cover, and cook 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
Time: PT15M
Temperature: Boiling then low simmer
Cook Chicken
Heat 1 tablespoon olive oil in a skillet over medium‑high heat. Add the diced chicken, season with 1 tsp salt and ½ tsp pepper, and sauté 6‑7 minutes per side until golden and internal temperature reaches 165°F.
Time: PT15M
Temperature: Medium-high
Warm Black Beans
In a saucepan, combine the drained beans with ¼ cup water. Heat over medium, stirring occasionally, for about 5 minutes until warmed through.
Time: PT5M
Temperature: Medium
Shred Cheese
Using a grater, shred the block of cheese to yield 2 cups of shredded cheese.
Time: PT2M
Warm Tortillas
Heat a dry skillet over medium heat. Place each tortilla in the pan for about 10 seconds per side until pliable. Keep them covered with a clean kitchen towel to stay warm.
Time: PT2M
Temperature: Medium
Assemble Burritos
Lay a warm tortilla flat. Sprinkle a thin layer of shredded cheese, add ¼ cup cooked rice, 2‑3 tbsp black beans, and ¼ cup cooked chicken. Top with optional salsa, sour cream, and avocado slices. Fold the sides and roll tightly.
Time: PT5M
Sear Burritos
Add the remaining 1 tablespoon olive oil to the skillet over medium heat. Place the assembled burritos seam‑side down, press gently with a spatula, and sear 2 minutes per side until golden and the cheese inside is melted.
Time: PT5M
Temperature: Medium
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 12g
- Fiber
- 8g
Dietary info: High-Protein, Balanced-Macros, Freezer-Friendly, Can be made Gluten-Free with corn tortillas, Can be made Dairy-Free with vegan cheese
Allergens: Dairy, Gluten, Soy
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast, Firm tofu
- Instead of Black Beans: Pinto beans, Cooked dried beans
- Instead of Long Grain White Rice: Brown rice, Quinoa
- Instead of Shredded Cheese: Monterey Jack, Vegan cheese
- Instead of Flour Tortillas: Corn tortillas, Low‑carb tortillas
- Instead of Olive Oil: Vegetable oil, Canola oil
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Salsa: Pico de gallo
- Instead of Sour Cream: Greek yogurt, Vegan sour cream
- Instead of Avocado: Guacamole
Equipment Needed
- Large Pot
- Skillet
- Saucepan (optional)
- Cutting Board
- Chef's Knife
- Grater
- Spatula
- Tongs (optional)
- Measuring Cups and Spoons
- Plate or Tray (optional)
Critical Steps — Do Not Skip
- Cook Rice
- Cook Chicken
- Assemble Burritos
- Sear Burritos
Chef Tips from the Video
- Use a cast‑iron skillet for the final sear to develop a crispy, golden crust.
- Add a squeeze of fresh lime juice over the assembled burrito before searing for extra brightness.
- Mix a handful of chopped cilantro into the rice for fresh flavor.
Troubleshooting
Burrito falls apart when rolling.
Make sure the tortilla is warm and pliable; do not overfill and press gently while rolling.
Rice is too wet or mushy.
Use the correct water‑to‑rice ratio (2:1) and let the rice sit covered off the heat for 5 minutes before fluffing.
Chicken is dry.
Do not overcook; sear until just golden and remove from heat when it reaches 165°F. Let it rest briefly.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Wrap each burrito in foil or parchment, place in a zip‑top bag, and freeze up to 3 months.
Room temperature: Do not leave at room temperature longer than 2 hours.
Make-Ahead Tips
- Prepare rice, chicken, and beans ahead of time, then assemble and freeze the burritos.
- Reheat frozen burritos in a skillet over medium heat, covered, until heated through.
Frequently Asked Questions
What is the cultural significance and history of chicken and black bean burritos in Mexican‑American cuisine?
Burritos originated in northern Mexico as a simple way to wrap beans, rice, and meat in a flour tortilla for a portable meal. In the United States, especially in the Southwest, they evolved to include a wider variety of proteins like chicken and toppings, becoming a staple of fast‑casual Mexican‑American dining.
What are the traditional regional variations of chicken and black bean burritos in Mexican‑American cuisine?
In California, burritos often feature grilled chicken, black beans, and fresh avocado, while Texas‑style versions may add smoky chipotle sauce and cheddar cheese. In the border states, you’ll find spicier salsas and sometimes a layer of refried beans instead of whole black beans.
How is a chicken and black bean burrito traditionally served in Mexican‑American households?
It is typically served hot, with the cheese melted inside, accompanied by salsa, sour cream, and fresh lime wedges. Families often pair it with a side of chips and guacamole or a simple green salad.
What occasions or celebrations are chicken and black bean burritos associated with in Mexican‑American culture?
Burritos are popular for casual gatherings, game‑day parties, and family weeknight meals. They’re also a go‑to dish for potlucks because they can be made in bulk and frozen for later use.
What makes chicken and black bean burritos special in Mexican‑American cuisine?
The combination of lean chicken protein, fiber‑rich black beans, and a starchy rice base provides balanced macros in a handheld format. The searing step adds a crispy exterior while keeping the interior moist, setting it apart from simply rolled burritos.
What are the authentic traditional ingredients for chicken and black bean burritos versus acceptable substitutes?
Traditionally the burrito uses flour tortillas, shredded cheese, black beans, white rice, and grilled chicken. Substitutes include corn tortillas for gluten‑free, brown rice for added fiber, or tofu for a vegetarian version, while still preserving the core flavor profile.
What other Mexican‑American dishes pair well with chicken and black bean burritos?
Serve them alongside Mexican street corn (elote), a fresh pico de gallo salad, guacamole with tortilla chips, or a simple lime‑dressed cabbage slaw for crunch and acidity.
What are the most common mistakes to avoid when making chicken and black bean burritos?
Common errors include overfilling the tortilla, not warming the tortilla enough (causing tears), overcooking the chicken (dryness), and skipping the final sear, which leaves the cheese unmelted and the burrito less sturdy.
Why does this chicken and black bean burrito recipe sear the assembled burrito instead of just heating it?
Searing creates a crispy outer layer that locks the filling together, prevents the burrito from falling apart, and melts the cheese inside, giving a satisfying texture contrast that a simple microwave reheating would not achieve.
What does the YouTube channel Tim Laielli specialize in?
The YouTube channel Tim Laielli focuses on budget‑friendly, high‑protein meals for families, emphasizing quick preparation, macro‑balanced nutrition, and practical cooking hacks for everyday home cooks.
How does the YouTube channel Tim Laielli's approach to Mexican‑American cooking differ from other cooking channels?
Tim Laielli emphasizes macro‑balanced, cost‑effective recipes that can be batch‑cooked and frozen, whereas many other channels prioritize gourmet presentation or elaborate techniques. His style is straightforward, with clear tips for maintaining shape and flavor during freezing and reheating.
Last updated: September 4, 2026
