Santa Fe Burrito Recipe: Easy, Flavorful, and Authentic

There’s something undeniably satisfying about a Santa Fe burrito — a hearty, flavorful wrap packed with vibrant ingredients that bring the bold tastes of the Southwest straight to your kitchen. Whether you’re craving a quick weeknight dinner or a satisfying lunch, this burrito recipe delivers a perfect balance of smoky, spicy, and fresh flavors wrapped in a warm tortilla.

Combining tender grilled chicken, black beans, zesty rice, fresh corn, and creamy cheese, it’s a crowd-pleaser that’s both nutritious and indulgent.

What makes the Santa Fe burrito truly special is its versatility. You can easily customize it with your favorite proteins, veggies, or toppings to suit your taste buds.

Plus, it’s a fantastic way to enjoy a filling meal without the fuss of dining out. Ready to bring a taste of the Southwest to your table?

Let’s dive into this delicious Santa Fe burrito recipe!

Why You’ll Love This Recipe

Bold Southwestern flavors: This burrito captures the essence of Santa Fe with smoky chipotle, cumin, and a hint of lime, which all come together to create a mouthwatering flavor profile.

Nutritious and balanced: Packed with protein, fiber-rich black beans, fresh veggies, and whole grains, it’s a meal that fuels your body and satisfies your hunger.

Easy to customize: Whether you prefer chicken, beef, tofu, or a vegetarian option, this recipe is flexible enough to adapt to your preferences.

Perfect for meal prep: Make a batch of these burritos ahead of time for quick lunches or dinners throughout the week.

Ingredients

• 2 large flour tortillas (10-inch or burrito size)
• 1 cup cooked and shredded chicken breast (or cooked beef, tofu, or beans for vegetarian)
• 1 cup cooked cilantro lime rice (see notes below)
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels (fresh, canned, or frozen)
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/2 cup shredded cheddar cheese or Mexican blend
• 1/4 cup fresh pico de gallo or salsa
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle chili powder (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro leaves for garnish
• Optional: sour cream, guacamole, lime wedges

Equipment

• Large skillet or frying pan
• Medium saucepan (for cooking rice)
• Mixing spoon or spatula
• Sharp knife and cutting board
• Measuring cups and spoons
• Grater (if shredding cheese yourself)
• Aluminum foil or parchment paper (optional, for wrapping)

Instructions

1. Prepare the cilantro lime rice: In a medium saucepan, cook 1/2 cup of long-grain white rice according to package instructions. Once cooked, fluff the rice with a fork and stir in 1 tablespoon fresh lime juice, 2 tablespoons chopped fresh cilantro, and a pinch of salt. Set aside.
2. Cook the vegetables: Heat olive oil in a large skillet over medium heat. Add diced red onion and red bell pepper, sautéing for 3-4 minutes until softened. Stir in the corn kernels and cook for another 2 minutes.
3. Season the chicken: Add shredded chicken to the skillet. Sprinkle ground cumin, smoked paprika, chipotle chili powder, salt, and pepper over the chicken and vegetables. Stir well to combine and cook for 3-5 minutes until heated through and fragrant.
4. Warm the black beans: In a small saucepan or microwave-safe bowl, warm the rinsed black beans until hot. Drain any excess liquid.
5. Assemble the burritos: Warm tortillas slightly in a dry skillet or microwave to make them pliable. Lay one tortilla flat and spread half of the cilantro lime rice down the center. Layer with half of the chicken and vegetable mixture, black beans, pico de gallo, and shredded cheese.
6. Fold the burrito: Fold in the sides of the tortilla, then roll up tightly from the bottom to encase the filling completely. Repeat with the second tortilla.
7. Optional – grill the burritos: For a crispy exterior, place the wrapped burritos seam-side down in a hot, lightly oiled skillet. Cook for 2-3 minutes per side until golden brown and cheese is melted.
8. Serve: Slice burritos in half diagonally and garnish with fresh cilantro. Add optional sour cream, guacamole, or lime wedges on the side.

Tips & Variations

“Using day-old rice or chilled rice helps the burrito fillings hold their shape better and prevents sogginess.”

Protein swaps: Substitute grilled steak, sautéed shrimp, or roasted vegetables for the chicken to keep things interesting.

Vegetarian or vegan options: Omit the chicken and cheese, and add sautéed mushrooms or tofu. Use vegan cheese or avocado for creaminess.

Spice level: Adjust chipotle chili powder or add diced jalapeños for more heat. Mild eaters can reduce or omit the chili powder.

Rice alternatives: Try brown rice, quinoa, or cauliflower rice for different textures and nutritional profiles.

Nutrition Facts

Serving Suggestions

Santa Fe burritos are incredibly versatile and pair well with a range of side dishes. Consider serving with a fresh green salad drizzled with lime vinaigrette or creamy avocado slices for a fresh contrast.

For an extra Southwest flair, whip up a side of Creamy Cilantro Lime Dressing to drizzle over your salad or use as a dip.

Looking for more hearty Mexican-inspired meals? Check out our Chipotle Chicken Tacos or Southwest Quinoa Salad for delicious complementary dishes.

Conclusion

The Santa Fe burrito is a fantastic go-to recipe that combines bold flavors, wholesome ingredients, and ease of preparation. Whether you’re feeding a family or packing lunches for the week, it’s a nourishing and satisfying option that doesn’t skimp on taste.

The combination of smoky spices, tender chicken, vibrant veggies, and creamy cheese wrapped in a warm tortilla makes every bite a delight.

Experiment with different proteins, spice levels, and add-ins to make this recipe uniquely yours. With simple ingredients and straightforward steps, you can enjoy a restaurant-quality meal right at home.

So go ahead and roll up a Santa Fe burrito — your taste buds will thank you!

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