In a large skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for 3–4 minutes, until softened.
Stir in the shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 3 minutes, then remove from heat.
In a small bowl, mix together the enchilada sauce, sour cream, cumin, and lime juice.
Lay the tortillas flat on a surface. Divide the chicken mixture evenly among the tortillas. Sprinkle with a handful of shredded cheddar and mozzarella cheese.
Roll up each tortilla tightly, folding in the sides to seal. Place the burritos seam-side down in a baking dish.
Pour the prepared sauce evenly over the top of the burritos. Sprinkle with the remaining cheese.
Bake for 20–25 minutes, or until the cheese is melted and bubbly and the burritos are golden brown.
Serve with your favorite toppings such as sour cream, salsa, guacamole, or fresh cilantro.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 550 kcal | Servings: 8 burritos Must express something to keep getting my recipes…. Thank you!
