Name: Chicken Burritos with Pinto Beans and Cheese (30-Minutes)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Cuisine: Mexican
Ingredients: 1 pound ground chicken; 1 tablespoon olive oil; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ⅓ cup water (can sub chicken stock or salsa if you'd like); 1 (15-ounce) can pinto beans, drained and rinsed; 1½ cups freshly shredded Colby Jack cheese, bagged just doesn't melt as well but it can work if needed.; 5 burrito sized tortillas; Guacamole, store-bought or homemade, for serving; Cooking spray or a little oil, for browning

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If your house is anything like mine, the after-school rush is absolute chaos. The kids walk through the door starving, sports practices are right around the corner, and I have zero energy for a massive sink full of dishes.

That is exactly why these chicken burritos have become my ultimate weeknight secret weapon.

I first threw these together out of sheer desperation using a pound of ground chicken and a can of pinto beans I found in the pantry. Not only did it take just 25 minutes from start to finish, but my kids completely gobbled them up. When a recipe satisfies hungry kids and requires almost none of my time, it earns a permanent spot on our family menu.

Close-up of a freshly baked beef empanada being broken in half, revealing savory meat filling inside, served with side dishes in the background.

Why This Skillet Method is the Best (My Honest Opinion)

I prefer keeping things simple with a one-skillet filling. Cooking the ground chicken, pinto beans and spices together allows all those flavors to meld while keeping cleanup to a minimum. Skillet recipes, like my chicken fajitas, are game changers when you need something quick and easy to feed your family. I make this filling in my favorite cast-iron skillet, which was definitely worth the money!

Best of all? Only one pan to scrub when dinner is over!

Ingredients & Instructions

This recipe relies on just a few simple, budget-friendly pantry staples:

Ground Chicken: A lean, fast-cooking protein that absorbs taco seasonings beautifully.
Pinto Beans: Rinsed and drained. They add a creamy texture and great fiber.
Taco Seasoning: Use your favorite store-bought packet or a homemade blend.
Shredded Cheese: Cheddar, Monterey Jack, or a Mexican blend work perfectly.
Large Flour Tortillas: Burrito-sized tortillas ensure everything stays securely wrapped.

Ground meat being cooked in a white skillet with a wooden spoon, with oil or butter visible, on a light-colored surface. — Heat a splash of olive oil in a large skillet over medium-high heat. Add the ground chicken, breaking it up with a wooden spoon, until it is fully cooked and no longer pink.

Ground chicken being cooked with spices in a white skillet, with a wooden spoon stirring the mixture, on a light textured surface. — Heat a splash of olive oil in a large skillet over medium-high heat. Add the ground chicken, breaking it up with a wooden spoon, until it is fully cooked and no longer pink.

Make It Your Own: Easy Adaptations

One reason I make these chicken burritos so often is that the skillet filling is incredibly forgiving and easy to customize. If you want to bulk up the meal or use up leftovers in your fridge, try these easy additions:

Add Grains: Stir cooked white rice, brown rice, or cilantro-lime rice right into the skillet filling.
Sneak in Veggies: Sauté diced bell peppers, onions, riced cauliflower, or sweet corn with the ground chicken.
Swap the Beans: Don’t have pinto beans? Black beans or refried beans work wonderfully too.
Topping Ideas: Let the kids customize theirs with sour cream, guacamole, salsa, or a squeeze of fresh lime juice.

A Few Things To Note

Don’t Overfill: It is tempting to pile the filling high, but leaving a generous border around the edges makes rolling much easier and prevents tears.
Warm the Tortillas: Microwaving your flour tortillas for 10–15 seconds makes them much more pliable and less likely to crack while folding.

If you try these easy chicken burritos, I would love to hear how they turned out for your family! Did your kids gobble them up as fast as mine did? Did you add any extra veggies or swap out the beans? Leave a comment and a star rating down below—your feedback helps other busy parents find easy weeknight meals, and I love reading about your kitchen creations!

Yield: 5 burritos