Chipotle Burrito Recipe

I’ll be honest, my obsession with this Chipotle Burrito Recipe started at a drive-through line that was so long I could’ve cooked the whole thing from scratch in the time I waited.

That was the day I decided to figure out exactly what makes that burrito so impossibly good.

It turns out, it all comes down to the marinade, the cilantro lime rice, and knowing how to layer everything so it stays together when you wrap it.

After testing this probably a dozen times (my family is not complaining), I finally landed on a version that tastes just like the real thing, maybe even better, because the guac is never extra.

Quick Recipe Summary
Prep Time	25 minutes (plus 30 minutes marinating)
Cook Time	30 minutes
Total Time	55 minutes (plus marinating)
Servings	4 burritos
Difficulty Level	Easy to Moderate

For another Mexican-inspired wrap you’ll love making at home, check out my BBQ Chicken Wrap for a smoky, satisfying weeknight dinner idea.

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Why You’ll Love This Chipotle Burrito Recipe

This recipe hits every note that makes a great burrito: smoky, savory, a little tangy, and packed with texture in every single bite.

You control every ingredient, from the heat level to how much guac goes in (which, for the record, should always be a lot).

It’s a brilliant meal prep option since you can cook the chicken and rice on a Sunday and have burritos ready to roll for days.

There’s something deeply satisfying about pulling off a restaurant-quality burrito in your own kitchen, especially when it looks and tastes just like the one you’d pay twelve dollars for.

• Restaurant flavor at home: The chipotle-adobo chicken marinade is the real secret weapon here. It delivers that smoky, slightly spicy depth you’d expect from the actual restaurant.
• Completely customizable: Make it spicier, add extra cheese, skip the sour cream, or load on the guac. You’re in charge, and that’s half the fun.
• Perfect for meal prep: All the components store well separately in the fridge for up to four days. Assemble fresh burritos each day without any extra cooking.
• Family-friendly and crowd-pleasing: Set up a burrito bar with all the fillings and let everyone build their own. Kids and adults both love it.
• Better than takeout: Fresh ingredients, real lime juice, and homemade guacamole put this version ahead of the drive-through every single time.

My Chicken Quesadilla uses a similar spiced chicken that pairs beautifully with these same flavors if you want a fun variation to serve alongside your burrito spread.

Ingredients

These are the components that go into a classic copycat Chipotle Burrito. I’ve organized them by section so it’s easy to shop and prep. Use the freshest limes and cilantro you can find, those two ingredients make a bigger difference than you’d expect.

For the Chipotle Chicken Marinade:

• 1.5 lbs (680g) boneless, skinless chicken thighs
• 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the adobo sauce
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• Juice of 1 lime (about 2 tablespoons)
• 1 teaspoon distilled white vinegar
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

For the Cilantro Lime Rice:

• 1 cup (200g) long-grain white rice, rinsed
• 2 cups (480ml) water or chicken broth
• Juice of 1 lime (about 2 tablespoons)
• 1/4 cup (10g) fresh cilantro, finely chopped
• 1/2 teaspoon salt
• 1 teaspoon olive oil

For the Black Beans:

• 1 can (15 oz / 425g) black beans, drained and rinsed
• 1 chipotle pepper in adobo sauce, minced
• 1/2 teaspoon cumin
• Juice of 1/2 lime
• Salt to taste
• 2 tablespoons water

For the Fresh Tomato Salsa (Pico de Gallo):

• 3 medium roma tomatoes, finely diced
• 1/2 small red onion, finely diced
• 1 jalapeño pepper, seeded and minced
• Juice of 1 lime
• 1/4 cup (10g) fresh cilantro, chopped
• Salt to taste

For the Guacamole:

• 2 ripe avocados
• Juice of 1 lime
• 1/4 small red onion, finely diced
• 1 tablespoon fresh cilantro, chopped
• Salt to taste
• Optional: pinch of cayenne pepper

For Assembly:

• 4 large (10-inch / 25cm) burrito-size flour tortillas
• 1 cup (115g) shredded Monterey Jack cheese (or cheddar blend)
• 1/2 cup (120g) full-fat sour cream
• 1 cup (75g) chopped romaine lettuce (optional)

Another great way to use those chipotle-seasoned black beans is in my Refried Black Beans, which make a fantastic burrito filling or side dish in their own right.

Kitchen Equipment Needed

Nothing too fancy required here. You likely already have most of what you need. The one thing worth investing in is a good heavy-bottomed skillet or grill pan, it gives the chicken that irresistible char on the outside.

• Cast iron grill pan or heavy-bottomed skillet (12-inch recommended)
• Medium saucepan with a tight-fitting lid (for the rice)
• Large mixing bowls (at least 2)
• Small mixing bowls (for salsa and guacamole)
• Sharp chef’s knife and cutting board
• Measuring cups and measuring spoons
• Citrus juicer or hand reamer
• Tongs (for flipping chicken)
• Meat thermometer (to ensure chicken is fully cooked)
• Fork or potato masher (for the guacamole)
• Aluminum foil (for wrapping assembled burritos to hold their shape)
• Wooden spoon or silicone spatula

For a hands-off way to cook the chicken, you can also use a 6-quart slow cooker and let it braise low and slow in the marinade for four to six hours before shredding.

Read Also: Street Tacos Recipe

Recommended Products for This Recipe

After making this burrito more times than I can count, these are the products that genuinely made a difference in my kitchen. I’m not recommending them just to recommend things, these actually improved the final result.

1. Chipotle Peppers in Adobo Sauce

The chipotle peppers in adobo sauce are the backbone of this entire recipe. A good-quality can makes a noticeable difference in the depth of smoky flavor you get in the chicken marinade.

I always keep a few cans stocked because I use them in so many other dishes too.

Get it on Amazon

2. Burrito-Size Flour Tortillas

A standard taco-size tortilla simply won’t hold all these fillings without tearing. You need at least a 10-inch tortilla to get a proper burrito that actually wraps without falling apart.

Look for ones labeled “burrito size” or “large flour tortillas” for best results.

Get it on Amazon

3. Cast Iron Grill Pan

Getting that char on the chicken is what separates a good burrito from a great one. A cast iron grill pan gets ripping hot and stays there, creating those beautiful sear marks and locking in all that marinade flavor.

It’s the closest you’ll get to an outdoor grill on your stovetop.

Get it on Amazon

4. Meat Thermometer

Chicken thighs can look done on the outside while still being undercooked inside. A reliable instant-read meat thermometer takes all the guesswork out of it and ensures food safety every time.

Aim for an internal temperature of 165°F (74°C).

Get it on Amazon

5. Citrus Juicer

Fresh lime juice is non-negotiable in this recipe and you’ll be squeezing quite a few limes. A good handheld citrus juicer extracts every last drop of juice and keeps seeds out of your food.

It also works perfectly for lemon juice in other recipes.

Get it on Amazon

You might also enjoy: Chipotle Guacamole Recipe

Step-by-Step Instructions: How to Make Chipotle Burrito

1. Marinate the Chicken

• Place the chicken thighs in a large mixing bowl or zip-lock bag.
• In a small bowl, combine the minced chipotle peppers, adobo sauce, minced garlic, olive oil, cumin, oregano, chili powder, smoked paprika, onion powder, lime juice, white vinegar, salt, and black pepper. Stir well until fully combined.
• Pour the marinade over the chicken thighs and toss to coat every piece thoroughly. You want the marinade to cover every surface of the chicken for maximum flavor.
• Cover the bowl with plastic wrap (or seal the bag) and refrigerate for at least 30 minutes. If you have time, marinate for 2 to 4 hours for even deeper flavor. Do not marinate for longer than 24 hours as the acid can begin to break down the meat texture.
• While the chicken marinates, prepare your other components.

2. Make the Cilantro Lime Rice

• Rinse 1 cup (200g) of long-grain white rice under cold running water until the water runs clear. This removes excess starch and prevents gummy rice.
• In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. Add the rinsed rice and stir for about 1 minute until lightly toasted. This adds a subtle nutty flavor that mimics the way Chipotle cooks their rice.
• Pour in 2 cups (480ml) of water or chicken broth and add 1/2 teaspoon of salt. Bring to a boil over high heat.
• Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15 minutes. Do not lift the lid during this time as the steam is what cooks the rice evenly.
• After 15 minutes, remove from heat and let the rice steam, still covered, for an additional 5 minutes.
• Fluff the rice with a fork and immediately stir in the fresh lime juice and chopped cilantro. Taste and adjust salt as needed. Set aside with the lid loosely on to keep warm.

3. Prepare the Chipotle Black Beans

• Drain and rinse the canned black beans thoroughly under cold water. This removes excess sodium and the starchy canning liquid.
• In a small saucepan over medium-low heat, combine the drained black beans, minced chipotle pepper, cumin, lime juice, and 2 tablespoons of water.
• Stir gently and heat for 5 to 7 minutes until the beans are warmed through and have absorbed the flavors. You want them to be tender and slightly saucy, not dry.
• Taste and add salt as needed. Remove from heat and cover to keep warm.

4. Make the Fresh Tomato Salsa (Pico de Gallo)

• Dice the roma tomatoes into small, even pieces about 1/4 inch in size. For a less watery salsa, scoop out and discard the seeds before dicing.
• Finely dice the red onion and the seeded jalapeño pepper. If you prefer more heat, leave some seeds in the jalapeño.
• Combine the tomatoes, red onion, jalapeño, fresh lime juice, and chopped cilantro in a small bowl. Stir together.
• Season with salt to taste. Start with 1/4 teaspoon and adjust from there.
• Let the salsa sit for at least 10 minutes at room temperature so the flavors can meld together. Cover and refrigerate if not using immediately.

5. Make the Guacamole

• Cut the avocados in half lengthwise and remove the pits. Scoop the flesh into a medium bowl using a large spoon.
• Add the lime juice immediately to prevent browning. The acid slows oxidation and keeps your guacamole green and fresh-looking.
• Using a fork or potato masher, mash the avocado to your preferred texture. For a Chipotle-style guacamole, go for a slightly chunky consistency, not completely smooth.
• Fold in the finely diced red onion and chopped cilantro. Stir gently to combine.
• Season with salt to taste, starting with 1/4 teaspoon. Add the optional pinch of cayenne if you like a bit of heat.
• Cover with plastic wrap pressed directly against the surface of the guacamole to minimize air contact, and refrigerate until ready to serve.

6. Cook the Chicken

• Remove the marinated chicken from the refrigerator and let it sit at room temperature for 10 minutes before cooking. This helps the chicken cook more evenly.
• Heat a cast iron grill pan or heavy-bottomed skillet over medium-high heat until very hot. A drop of water should sizzle and evaporate immediately when it hits the pan.
• Add a thin drizzle of olive oil to the pan if needed (the marinade already has oil in it, so you may not need extra).
• Add the chicken thighs to the pan in a single layer. Do not crowd the pan. If necessary, cook in two batches.
• Cook for 5 to 6 minutes per side without moving the chicken. You want a good sear and some char marks on the outside, which is what gives that authentic Chipotle flavor.
• Check the internal temperature with a meat thermometer. The chicken is done when it reaches 165°F (74°C) in the thickest part.
• Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before chopping. Resting allows the juices to redistribute so the chicken stays moist.
• Dice or slice the chicken into bite-sized pieces, about 1/2 inch chunks.

7. Warm the Tortillas

• Heat a dry skillet over medium heat. No oil or butter needed.
• Place one flour tortilla in the dry pan and warm for 20 to 30 seconds per side until pliable and just slightly toasted.
• Alternatively, wrap all four tortillas in a slightly damp paper towel and microwave for 30 seconds to soften them.
• Warm tortillas are essential for wrapping. A cold, stiff tortilla will crack when you try to fold it.

8. Assemble the Burritos

• Lay one warm tortilla flat on a clean work surface or cutting board.
• Start with a generous scoop of cilantro lime rice, about 1/3 cup (65g), placed in the center of the tortilla. Leave a 2-inch border around the edges to make wrapping easier.
• Add a scoop of the chipotle black beans, about 2 to 3 tablespoons, on top of the rice.
• Layer on a generous portion of the diced chipotle chicken, about 4 to 5 oz (115 to 140g).
• Add the shredded Monterey Jack cheese, a dollop of sour cream, a spoonful of fresh tomato salsa, and a generous scoop of guacamole.
• If using, add a handful of chopped romaine lettuce on top. Keep the fillings in a compact column in the center of the tortilla so wrapping is easier.
• To wrap the burrito, fold the two sides of the tortilla inward over the filling. Then pull the bottom edge of the tortilla up and over the filling, tucking it tightly underneath. Roll the burrito away from you, keeping the sides tucked in firmly as you roll.
• Place the finished burrito seam-side down. To keep it together, wrap it tightly in a piece of aluminum foil, just like the restaurant does. This also keeps it warm if you’re not eating it immediately.
• Repeat with the remaining tortillas and fillings.

For a great lighter alternative using similar flavors, my Chicken Fajita Lettuce Wraps are a fantastic low-carb option that uses the same spiced chicken.

Tips for The Best Chipotle Burrito

These are the lessons I learned through trial and error, including one very messy burrito explosion that I’d rather not relive. Follow these and you’ll be wrapping like a pro from your first attempt.

• Marinate longer if you can: Thirty minutes is the minimum, but two to four hours in the fridge produces noticeably more flavorful, deeply seasoned chicken. Overnight is even better if you’re planning ahead.
• Use chicken thighs, not breasts: Thighs have more fat, which keeps them moist even with high-heat cooking. Chicken breasts can dry out quickly, especially with the char-cooking method used here.
• Don’t skip the rice toasting step: That one minute of toasting the rice in oil before adding water makes a real difference. It adds a subtle nuttiness and prevents mushy rice.
• Warm your tortillas every time: This is non-negotiable. A warm, pliable tortilla wraps cleanly. A cold tortilla tears and cracks. Take the 30 seconds to warm it.
• Don’t overfill: This is the most common mistake. A stuffed-to-bursting burrito is harder to wrap and more likely to fall apart while eating. Err on the side of slightly less filling for a cleaner wrap.
• Layer in the right order: Rice and beans go first as a base, chicken goes on top, then cheese (which melts slightly from the heat of the chicken), then the cold toppings like salsa, sour cream, guac, and lettuce last.
• Wrap in foil: After rolling, wrap the burrito tightly in foil. This holds the shape, keeps it warm, and makes it much easier to eat without everything spilling out.
• Let the chicken rest before chopping: Cutting into the chicken immediately after cooking causes all the juices to run out. Give it a full 5 minutes on the cutting board first.
• Balance your acid: Lime juice is used throughout this recipe, in the marinade, the rice, the beans, the salsa, and the guacamole. Taste as you go and don’t over-lime any single component, since all those small amounts add up.

Another recipe worth bookmarking: Breakfast Burrito Recipe

What to Serve with Chipotle Burrito

A well-built burrito is honestly a complete meal on its own, but these sides turn it into a full spread that would make any Mexican restaurant proud.

• Mexican Street Corn: The sweet, charred corn with cotija cheese and chili lime crema is the ultimate companion to a spicy burrito. The contrast of flavors is just perfect.
• Healthy Nachos: Set up a nacho board alongside your burrito spread for a party-style dinner everyone can graze on while assembling their burritos.
• Coleslaw: A cool, creamy coleslaw is a great counterbalance to the smoky heat of the chipotle chicken.
• 7 Layer Taco Salad: Bring this to the table as a shareable side and let guests scoop portions to eat alongside their burritos.
• Tortilla chips and extra salsa: Never a bad idea. Serve the leftover pico de gallo with a basket of tortilla chips for dipping before the burritos are ready.
• Refried beans on the side: If you want even more substance, a small bowl of warm refried beans on the side rounds out the meal beautifully.
• Lime wedges: Always set out extra lime wedges. A fresh squeeze of lime over the top of an open burrito adds brightness that cuts right through the richness.
• Sparkling water with lime or a light lager: A cold, fizzy drink is the ideal pairing for anything with chipotle heat.

You might also enjoy: Shrimp Tacos with Mango Salsa

Variations of Chipotle Burrito

Once you have the base recipe down, the variations are endless. Here are some of the best swaps and add-ons I’ve tested over the years.

• Carne Asada Burrito: Swap the chicken thighs for skirt steak or flank steak. Use the same marinade with the addition of a tablespoon of soy sauce for extra umami. Slice the steak thin against the grain after cooking for tender, juicy bites.
• Carnitas Burrito: Use slow-cooked pork shoulder instead of chicken. Season with cumin, oregano, garlic, orange juice, and lime juice, then pull the pork apart and crisp it under the broiler for a few minutes before assembling.
• Veggie Burrito: Skip the meat entirely and double the black beans. Add sautéed bell peppers and onions seasoned with cumin and chili powder. Roasted sweet potato cubes are also an excellent addition for heartiness.
• Sofritas Burrito: Crumble extra-firm tofu and cook it with chipotle peppers in adobo, roasted poblano pepper, cumin, and garlic. It has a meaty, spicy texture that’s incredibly satisfying.
• Barbacoa Burrito: Braise beef chuck roast in chipotle peppers, beef broth, lime juice, cumin, oregano, and garlic in a slow cooker for 6 to 8 hours. Shred the beef and use it as the protein base.
• Burrito Bowl: Skip the tortilla altogether and serve everything over a base of cilantro lime rice in a bowl. Top with all the same fillings for a gluten-free, lower-carb version.
• Breakfast Burrito Version: Fill your warm tortilla with the chipotle chicken, scrambled eggs, the black beans, cheese, and salsa for a hearty breakfast wrap. It’s a great use of leftover chicken.

For a bold, Mexican-inspired stew that uses similar spices and chipotle flavors, try my Mexican Pork Stew, which makes a fantastic burrito filling alternative too.

Storage and Reheating

One of the best things about this recipe is that all the components store incredibly well separately, making it a fantastic meal prep option for the week ahead.

Storing Individual Components:

• Cooked chicken: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Thaw overnight in the fridge before using.
• Cilantro lime rice: Store in an airtight container in the refrigerator for up to 4 days. It does firm up as it cools, so add a splash of water when reheating.
• Black beans: Store in an airtight container in the refrigerator for up to 5 days.
• Pico de gallo: Store in an airtight container in the refrigerator for up to 3 days. The tomatoes will release more liquid as they sit. Drain excess liquid before using.
• Guacamole: Store with plastic wrap pressed directly on the surface to minimize browning. Best used within 1 to 2 days. The lime juice helps slow browning significantly.
• Assembled burritos: Wrap assembled burritos tightly in foil and refrigerate for up to 2 days. Do not add lettuce, sour cream, or guacamole if planning to store whole burritos. Add those fresh when serving.

Reheating Instructions:

• Oven method (best for whole burritos): Preheat oven to 350°F (175°C). Place foil-wrapped burrito directly on the oven rack and heat for 15 to 20 minutes until heated through. This keeps the tortilla from getting soggy.
• Skillet method: Place the burrito seam-side down in a dry skillet over medium heat. Cook for 2 to 3 minutes per side until the tortilla is crispy on the outside and the filling is warmed through.
• Microwave method (quickest): Remove the foil and wrap the burrito in a damp paper towel. Microwave on high for 1.5 to 2 minutes, flipping halfway through. The paper towel keeps the tortilla soft and prevents it from drying out.
• Individual components: Reheat chicken and rice separately in the microwave with a splash of water added to the rice. Beans can be reheated on the stovetop over low heat.

For more great Mexican-inspired meal prep ideas, my Chicken Taco Soup is another make-ahead winner that gets even better after a day in the fridge.

Nutritional Facts

The values below are estimates per assembled burrito (with chicken, rice, black beans, guacamole, salsa, cheese, and sour cream) and will vary based on portion sizes and specific brands of ingredients used.

Nutrient	Amount Per Burrito
Calories	680 kcal
Total Fat	28g
Saturated Fat	9g
Trans Fat	0g
Cholesterol	120mg
Sodium	890mg
Total Carbohydrates	68g
Dietary Fiber	10g
Total Sugars	4g
Protein	42g
Vitamin C	18mg (20% DV)
Calcium	220mg (17% DV)
Iron	4.5mg (25% DV)
Potassium	820mg (17% DV)

Note: Nutritional information is an estimate calculated for one burrito. Values may vary depending on ingredient brands, portion sizes, and any substitutions made.

For a lighter take on your Mexican favorites, my Healthy Nachos use many of the same ingredients with a fraction of the calories per serving.

Health Benefits of Key Ingredients

This burrito isn’t just delicious, it’s actually packed with genuinely nutritious ingredients that earn their place in a balanced diet.

• Chicken thighs (protein and iron): Chicken is one of the most bioavailable sources of lean protein, supporting muscle repair, immune function, and satiety. Thighs also contain more iron and zinc than breasts, making them a more nutrient-dense choice overall.
• Black beans (fiber and plant protein): Black beans are a nutritional powerhouse. One cup provides about 15 grams of plant-based protein and 15 grams of dietary fiber, supporting digestive health, blood sugar regulation, and long-lasting fullness.
• Avocado and guacamole (healthy fats and potassium): Avocado is rich in heart-healthy monounsaturated fats that support cardiovascular health. It’s also one of the best dietary sources of potassium, containing more per serving than a banana, which helps regulate blood pressure.
• Fresh tomatoes and pico de gallo (lycopene and vitamin C): Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reduced risk of heart disease and certain cancers. They also provide a significant dose of vitamin C, which supports immune function and skin health.
• Lime juice (vitamin C and digestion): Fresh lime juice contributes vitamin C throughout this recipe and may also help improve iron absorption from plant-based foods like the black beans. The acidity also aids in healthy digestion.
• Cilantro (antioxidants and anti-inflammatory compounds): Fresh cilantro contains a range of antioxidants and compounds that have been shown to have anti-inflammatory properties. It also adds flavor without any sodium or calories.
• Garlic (allicin and immune support): Garlic contains allicin, a compound known for its antimicrobial and immune-boosting properties. It’s also linked to reduced blood pressure and improved cholesterol levels with regular consumption.

For more wholesome takes on comfort food, my Healthy Guacamole shows you exactly how to make a lighter version of this burrito’s most essential topping.

FAQs About Chipotle Burrito

1. Can I make the chipotle burrito components ahead of time?

Yes, and this is actually the best way to approach this recipe. The chicken, rice, and beans all store well in the fridge for up to four days.

Make everything on Sunday and assemble fresh burritos throughout the week in under five minutes.

2. What type of tortilla works best for wrapping a burrito?

You need a large (10-inch or 25cm) flour tortilla specifically labeled “burrito size.” Smaller tortillas don’t have enough surface area to hold all the fillings and wrap properly.

Always warm the tortilla before wrapping so it stays pliable and doesn’t crack.

3. Can I use chicken breasts instead of chicken thighs?

You can, but thighs are strongly recommended for this recipe. Chicken thighs have more fat and stay moist and juicy even with high-heat cooking and charring.

Chicken breasts tend to dry out quickly when cooked over high heat, which can make the burrito filling feel dry.

4. How do I keep my guacamole from turning brown?

The lime juice in the recipe already helps significantly. For extra protection, press a piece of plastic wrap directly against the surface of the guacamole before refrigerating, eliminating air contact.

You can also place the avocado pit in the bowl alongside the guacamole, though the plastic wrap method is the most reliable.

5. What is the best way to reheat a fully assembled burrito?

The oven method gives the best results. Wrap the burrito in foil and heat at 350°F (175°C) for 15 to 20 minutes.

For speed, the microwave works fine too: wrap in a damp paper towel and heat for 90 seconds, flipping once halfway through.

Read Also: Baja Fish Tacos Recipe

Final Thoughts

This Chipotle Burrito Recipe has become one of those dishes I genuinely look forward to making because the end result is so satisfying on every level.

The smoky, spiced chicken combined with bright cilantro lime rice, creamy guacamole, and that fresh pico de gallo creates something that really does rival the restaurant original.

Once you make it at home, going back to the drive-through feels unnecessary.

I hope you give this recipe a try this week. If you do, come back and leave a comment below letting me know how it went, or share a photo of your burrito on social media and tag me.

I’d love to see your masterpiece.

Recommended:

• Chimichurri Steak Tacos Recipe
• Refried Beans Recipe
• Authentic Mexican Refried Beans Recipe
• Mexican Chicken Salad Recipe
• Taco Soup Recipe
• Beef Quesadilla Recipe
• Enchilada Sauce Recipe
• Steak Quesadilla Recipe
• Mexican Chicken Soup Recipe
• Healthy Cornbread Recipe