Stovetop Chicken and Vegetable Burritos with Pre-made Taco Seasoning

1.Pat the chicken breasts dry with paper towels. Rub 1/2 tablespoon olive oil over the chicken, then evenly coat both sides with about two-thirds of the pre-made taco seasoning mix. Set aside.

2.Heat a large skillet over medium-high heat and add the remaining olive oil.

3.Add the chicken breasts to the skillet and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through with a nice golden crust. Remove from the skillet and let rest for 5 minutes before slicing into thin strips.

4.In the same skillet, add the sliced red and yellow bell peppers and red onion. Sprinkle with the remaining pre-made taco seasoning and a pinch of salt and pepper. Sauté, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.

5.Add the drained black beans and 1/4 cup water to the skillet with the vegetables. Stir and cook for another 2-3 minutes until the beans are warmed through and the mixture is slightly saucy. Remove from heat.

6.Warm the flour tortillas in a dry skillet or microwave for 20 seconds until pliable.

7.To assemble each burrito, lay a tortilla flat and spoon a quarter of the sliced chicken down the center. Top with a quarter of the sautéed vegetable and black bean mixture, then sprinkle with fresh cilantro leaves.

8.Fold the sides of the tortilla over the filling, then roll tightly from the bottom up to enclose the filling securely.

9.Serve the burritos immediately with lime wedges. Since salsa or pico de gallo is not available, consider adding other toppings like shredded cheese, sour cream, or guacamole to add extra flavor and moisture if desired.