Chicken Burritos with Kidney Beans and Avocado

Juicy burritos with spicy chicken, kidney beans and corn, finished with fresh avocado and lime. The tortillas get crispy in the air fryer and the cheese is melted in the oven.

By Timo · 3 servings · 35 minutes

Ingredients

  • 400 g Chicken breast fillet
  • 6 Stück Wheat tortillas
  • 1 Dose Kidney beans
  • 1 Dose Corn
  • 1 Stück Onion
  • 1 Stück Garlic clove
  • 1 Stück Red bell pepper
  • 2 Stück Tomatoes
  • 1 Stück Avocado
  • 1 Stück Lime
  • 1 Bund Coriander
  • 100 g Gouda, grated
  • 150 g Plain yogurt
  • 1 TL Ground cumin
  • 1 TL Sweet paprika powder
  • 0.5 TL Chili flakes
  • 1 EL Cooking oil
  • Salt
  • Pepper

Method

  1. Pat the chicken breast fillet dry and cut it into thin strips. Season with salt, pepper, cumin, paprika powder and chili flakes.
  2. Finely dice the onion and garlic clove. Cut the bell pepper into small cubes, deseed the tomatoes and dice them too.
  3. Heat the cooking oil in a large pan and fry the chicken strips over medium to high heat for about 6 to 8 minutes on all sides, until cooked through. Remove from the pan.
  4. In the same pan, sweat the onion and garlic for 2 minutes until translucent, then add the bell pepper and fry for 3 minutes.
  5. Drain the kidney beans and corn, add them to the pan together with the chicken and the tomatoes and heat for 3 minutes. Season with salt, pepper and the juice of half a lime.
  6. Halve the avocado, remove the pit and roughly mash the flesh with a fork. Mix with a little lime juice, salt and finely chopped coriander.
  7. Spread the tortillas thinly with plain yogurt, top with the filling, avocado and cheese, and roll tightly. Fold in the edges slightly while rolling.
  8. Place the burritos seam side down in the air fryer and bake at 200 degrees for about 5 minutes until crispy. Alternatively, bake in the oven at 200 degrees top and bottom heat for 10 minutes until the cheese has melted.
  9. Serve with the remaining lime and coriander.