1. Start by heating olive oil in a large skillet over medium-high heat. Once it's hot, add the chicken breasts seasoned with salt, pepper, chili powder, cumin, smoked paprika, and dried oregano. Cook for about 2 to 3 minutes or until the chicken is cooked through, turning occasionally to achieve an even golden color.
2. With the chicken nearly done, add in the chopped onion, garlic, and red bell pepper. Stir everything together and cook until the onion becomes translucent, allowing the flavors to meld together nicely. This should take roughly another 2 to 3 minutes.
3. Next, add the refried beans and water to the skillet. Stir everything until well combined, letting it cook for an additional 2 minutes. You want the mixture to reduce slightly and lose any excess moisture, ensuring the filling is thick and flavorful.
4. While the filling simmers, warm your flour tortillas in the microwave for about 30 seconds. Warming makes them pliable and easier to fold, which is key for assembling.
5. Now it’s time to assemble your burritos! On each warmed tortilla, layer a generous amount of Mexican rice, followed by the chicken filling, corn, and a sprinkle of cheddar cheese. Don’t be shy—fill them well!
6. After filling, fold the tortillas burrito-style. Start by folding in the sides, then roll from the bottom up to secure all the delicious ingredients inside.
7. To toast the burritos, wrap them in foil and place in a preheated oven at 350 degrees Fahrenheit for about 10 minutes, until heated through and slightly crispy. Alternatively, you can pan-fry them over medium-high heat for about 2 minutes on each side until they’re golden brown and the cheese is nicely melted.
8. When ready to serve, slice the burritos diagonally, if you wish, and plate them up. Don’t forget to serve with salsa and sour cream on the side for dipping!
