Black Bean Chicken Burritos
Delicious and nutritious black bean chicken burritos perfect for quick meals, packed with flavor and customizable to various dietary preferences.
Ingredients
Filling Ingredients
- 2 cups cooked chicken breast, shredded or chopped Use leftover rotisserie chicken for added flavor.
- 1 can (15 oz) black beans, drained and rinsed
- 1.5 cups cooked rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup cheddar cheese, shredded Can substitute with Monterey Jack or pepper jack.
Assembly Ingredients
- 6 large flour tortillas (10-inch)
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon lime juice For extra zest.
Instructions
Preparation
- Heat olive oil in a skillet over medium heat.
- Sauté onion for 3 minutes, then add garlic and cook for 1 minute more.
- Add chicken, black beans, cumin, chili powder, paprika, salt, pepper, and lime juice. Stir and cook for 5 minutes.
- Warm tortillas in the oven or microwave until soft and pliable.
Assembly
- Place a portion of rice on each tortilla, followed by the chicken and bean mixture, shredded cheese, and cilantro.
- Roll burritos by folding in sides and rolling tightly from the bottom.
- Toast burritos in a skillet, seam side down, for 1–2 minutes per side until golden (optional).
- Serve warm with salsa, sour cream, or guacamole.
Notes
Store any leftover burritos in an airtight container in the fridge for up to three days. To reheat, use microwave or warm in a skillet. For freezing, wrap tightly in plastic wrap and store in a freezer bag for up to three months. Reheat in the oven for best texture.