Start by seasoning the cut chicken pieces with salt, pepper, chili powder, cumin, smoked paprika, and dried oregano. Make sure each piece is well-coated with the spices to ensure maximum flavor.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent. Next, add the chopped red bell pepper and continue to cook until softened.
Add the seasoned chicken to the skillet with the sautéed vegetables. Cook until the chicken is browned and cooked through, about 7-10 minutes, stirring occasionally to ensure even cooking.
Once the chicken is cooked, stir in the refried beans and water. Mix well until everything is heated through, allowing the flavors to meld together for a couple of minutes.
While the chicken mixture is simmering, warm the large flour tortillas in a separate pan or microwave until pliable. This will make assembling the burritos much easier.
On each tortilla, layer a spoonful of the chicken mixture, followed by a scoop of Mexican rice, canned corn, and a generous handful of shredded cheddar cheese.
Fold the sides of the tortilla inwards and then roll it tightly from the bottom up. Place the burritos seam-side down on a serving dish. Serve with salsa, sour cream, and nacho cheese sauce on the side for dipping.
