2 tablespoons vegetable oil
1 chicken breast
Salt and pepper
2 tablespoons taco seasoning
2 cloves garlic, minced
1 medium sweet onion, finely chopped
1 small green bell pepper, finely chopped
2 oz shredded cheddar cheese (optional)
1 can black beans, drained and rinsed
1 cup frozen corn (optional)
Soft tortilla shells (I use fajhita size)
1. Put the vegetable oil in a skillet and put it on high heat. Once the oil is hot, lower the heat to medium-high and place the chicken breast into the skillet. Sprinkle with some salt and pepper. Cook the chicken breast through. Once completely cooked, remove from the heat.
2. Add the garlic, onions, and peppers to the skillet and cook until the onions are translucent. You may need to add a touch more oil if there isn't much left in the pan. As the onions and peppers are cooking, shred the chicken using two forks. Add the shredded chicken to the vegetables. Add the rinsed black beans. If you are adding corn, throw it into the skillet now.
3. Keeping the skillet on low heat, add the taco seasoning. Mix the seasoning in until everything in the skillet is evenly coated. Remove from heat.
4. If you want the burritos toasted, turn the oven on to 300 degrees. Add about a 1/3 cup of the mixture into a tortilla shell, if you're using cheese add a tablespoon of it to each burrito. wrap up, and set aside. You can eat immediately. If you want them toasted, place the burritos into a casserole dish and heat for 10 minutes.
You can also wrap each burrito with cling wrap, place them into a freezer bag, and freeze them for luches or dinners. I don't make mine with corn but Pete loves his with corn. So after step 2, I separate the mix. Half goes into a bowl and half stays in the skillet and I add the corn then. I toast them in separate casserole dishes or if I freeze them they get labeled.