Pan-Fried Burrito
A hearty and very tasty quick snack! A pan-fried burrito will appeal to lovers of Mexican food. Traditionally it’s filled with beans, corn, and tomatoes, but you can adjust ingredients to your taste - add or omit what you like.
Updated : 03 March, 2026
Easy
About 30 min.
Ingredients
260 grams
Tortilla
400 grams
Chicken fillet
3 tablespoon
Vegetable oil
2
Tomato
350 grams
Canned beans
350 grams
Canned corn
1
Onions
1
Garlic
200 grams
Hard cheese
50 grams
Greens
to taste
Salt
to taste
Dry spices
2 tablespoon
Sour cream
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a pan-fried burrito? Prepare all the ingredients. You can buy tortillas ready-made or make them yourself. Check the expiration date and make sure the package is intact - otherwise the tortillas may dry out and be hard to wrap. Choose a cheese that melts well.
Step 2
Slice the chicken breast into thinner pieces - the thinner they are, the faster they’ll cook. Boil the chicken for 15 minutes after it comes to a boil. Let it cool slightly.
Step 3
Peel and rinse the onion and garlic. Slice the onion into thin half-rings so it cooks quickly and keeps its shape. Slice the garlic cloves crosswise into thin slices. Rinse the tomatoes and remove the stems. If the tomato skin is tough (as often happens with winter tomatoes), peel it off. Dice the tomatoes into small cubes so they cook faster.
Step 4
Heat a skillet and carefully add vegetable oil. Sauté the onion and garlic over high heat for 3-4 minutes, stirring occasionally.
Step 5
Add the tomatoes and 3 tablespoons of bean sauce. Simmer over medium heat for about 5 minutes.
Step 6
Dice the chicken into small cubes and add it to the skillet. Drain the remaining sauce from the beans - you won’t need it anymore. Drain the liquid from the corn as well. Add the beans and corn to the skillet.
Step 7
Rinse and chop the herbs. Season with salt and spices to taste. Add the chopped herbs, mix well, and remove from the heat.
Step 8
Grate the cheese on a coarse grater - this helps it melt well and keeps it from crumbling when you roll the burrito.
Step 9
Warm the tortilla briefly in a skillet so it becomes softer. Place one quarter of the filling and cheese onto it.
Step 10
Roll the tortilla, folding in the sides. Brush the burrito with vegetable oil on both sides.
Step 11
Transfer the burrito to a dry skillet and heat over low to medium-low heat for about 5 minutes per side. If the filling has cooled completely, you’ll need more time.
Author note
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