Description
These hearty Black Bean Chicken Burritos are packed with tender chicken, black beans, rice, and melty cheese wrapped in a warm tortilla. Perfect for a quick weeknight dinner or make-ahead freezer meal, they’re flavorful, satisfying, and endlessly customizable.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1.5 cups cooked rice
- 1 small onion, diced
- 2 garlic cloves, 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
- 6 large flour tortillas (10-inch)
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 tablespoon lime juice
Instructions
- 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.
- 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
- Warm tortillas before rolling to prevent tearing.
- Don’t overfill burritos to ensure a tight wrap.
- To make ahead, wrap in foil and refrigerate or freeze for later.
- Use rotisserie chicken to save time.