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Silver Bean Burritos

July 7, 2010

I realize that my last 3 recipes have involved chicken, but I do have some veggie and seafood ones coming

silver bean burritos

up.  These were just the low hanging fruit in my two month catch-up plan.  And, this is the last Colorado-inspired recipe.  On our way to Four Corners (which was closed… how does that even happen?), we passed a mini Airstream trailer coffee drive-thru place called the Silver Bean.  They had burritos on the menu, so we gave it a shot.  Although they were reheated from a frozen state, they were homemade fresh at some point and were delicious.  It was a chicken and rice filling, but really flavorful.  I figured they were mainly flavored with chicken stock, so I ad libbed the recipe at home and came up with great burritos that make an awesome lunch.  Makes 5-6 burritos, depending on how much you stuff them.


5 chicken tenderloins

1/2 t paprika

1/2 ground cumin

salt and pepper to taste

2 T vegetable or olive oil

2 cloves garlic, minced

2 c rice (medium grain)

2 c chicken stock

1/2 t ground cumin

1/2 c corn (frozen works)

1 T tomato paste

2 T chopped fresh cilantro

2 c shredded Mexican cheese blend, or shredded Monterrey Jack


Sour Cream

6 burrito size tortillas


Heat 1 T vegetable oil in a skillet over medium heat.  Add chicken tenderloins and sprinkle with paprika, 1/2 t ground cumin and salt and pepper to taste.  Brown tenderloins on both sides until cooked through, about 5-7 minutes total.  Set aside.  When cool, cut chicken into bite-size pieces.

Meanwhile, heat remaining oil in a saucepan with a lid over medium heat.  When hot, add the garlic and rice and cook, stirring constantly, for about 3 minutes.  Add the chicken stock, cumin, corn and tomato paste and bring to a boil.  Lower heat to a simmer and cover pan.  Cook rice for 15 minutes until the water is absorbed, then let sit off the heat for 15 minutes to steam.  After it steams, fluff rice with a fork and stir in the cilantro and chopped chicken.

Warm tortillas in the microwave for about 30 seconds.  You can roll the burritos on aluminum foil if you like for handy eating and storage, but it’s optional.  Place 1 tortilla on aluminum foil or a flat surface.  Put about 1 cup of filling down the center of the burrito and sprinkle with 1/3 c cheese, and a couple tablespoons each salas and sour cream if you like.  Roll up burrito and keep warm, then repeat with remaining burritos until all the filling it used up.

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