These easy chicken and black bean burritos are filled with shredded chicken, black beans, salsa, green onions, and cheese, then toasted until golden brown. They’re ready in about 30 minutes and are perfect for weeknight dinners, meal prep, or freezing for later.
Use rotisserie chicken for a shortcut or cooked chicken breasts if that’s what you have on hand. Serve with salsa, sour cream, or Spanish rice for a complete meal.
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Ingredients
See recipe card for exact amounts.
Ingredient Notes
- Cooked Chicken: Rotisserie chicken, store bought or homemade. I have a great recipe for slow cooker whole chicken if you want to make your own.
- Black Beans: We use the store brand from either Walmart or Aldi.
- Salsa: We use our favorite brand of store bought mild salsa.
- Shredded Cheese: I usually use what I have on hand, pepper Jack cheese, cheddar cheese, colby Jack cheese, or Mexican cheese blend all work great. Low-fat cheese will work great too.
- Tortillas: I use Ole Mexican Foods Extreme Wellness High-Fiber tortillas, you can use regular flour tortillas, wheat tortillas, or low-carb tortillas.
- Lime Juice: We always use freshly squeezed lime juice, you can use the kind in the bottle or the cute little plastic lime.
- Green Onions: I like the mild onion flavor you get from this type of onion.
- Seasonings: Chili powder, ground cumin and black pepper give our burritos great flavor.
How to Make Chicken and Black Bean Burritos
- Add water, lime juice, chili powder, and cumin to a medium saucepan over medium-high heat. When it begins to boil, add the shredded chicken and green onions. Reduce heat to medium and cook until warm, stirring often, about 5 minutes.
- Combine the black beans and salsa in a small microwave safe bowl and warm this mixture up in the microwave for about 30 seconds.
- Place about one-third cup of the chicken mixture in the center of each tortilla, top it with one-sixth of the bean salsa mixture and one-sixth of the cheese.
- Fold bottom third of tortilla over the filling, fold in in both sides of the tortilla towards the middle and continue to roll.
- Heat a large nonstick skillet or griddle pan over medium high heat, when hot spray it with cooking spray and place burritos seam side down, cook until browned on both sides, a couple of minutes per side.
Recipe Tip
I use Extreme Wellness High-Fiber tortillas because they are higher in fiber and stay soft and pliable, making them easy to roll without warming first. If you use virtually any other tortilla you will probably need to warm them up so that they will fold easily.
Additions & Substitutions
- Use cooked shredded chicken breasts instead of rotisserie chicken.
- Add up to 1-2 garlic cloves for additional flavor
- Swap the green onion for diced jalapeño pepper, whole kernel corn, red bell pepper, or green bell pepper.
Serving suggestions
We usually eat these chicken burritos with our hands and dip the burritos in these accompaniments. You can serve them restaurant style by adding these on the tops of burritos and eat them with a fork.
- Sour cream or plain Greek yogurt
- Pico de gallo
- Guacamole
- Salsa
- Shredded lettuce
We like to serve these with Spanish brown rice, refried beans, corn salad or jalapeno corn casserole.
Try These Next
If you enjoyed these chicken and black bean burritos, try one of these easy family-friendly dinners next.
- Low Carb Sour Cream Chicken Enchiladas
- Sheet Pan Chicken Fajitas
- Creamy White Chicken Chili
- Baked Chicken Tacos
For even more quick dinners like this have a look at my 11 Easy 30-Minute Dinner recipes that everyone will love.
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Easy Chicken and Black Bean Burritos
Ingredients
- 2 tablespoons lime juice
- 1 tablespoon water
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper
- 2 cups shredded chicken breast
- ¼ cup green onions thinly sliced
- ¾ cups black beans drained and rinsed
- ½ cup salsa
- 6 8" flour or wheat tortillas
- ½ cup cheese grated
- cooking spray
Instructions
- Combine water, lime juice, chili powder, ground cumin, and black pepper in a medium saucepan and bring to a boil over medium-high heat. Add chicken and green onions. Reduce heat to medium and cook stirring often until heated through, about 5 minutes.2 tablespoons lime juice, 1 tablespoon water, ½ teaspoon chili powder, ¼ teaspoon ground cumin, ¼ teaspoon black pepper, 2 cups shredded chicken breast, ¼ cup green onions
- In a small microwave safe bowl combine beans and salsa and heat in the microwave for about 30 seconds or until warm.¾ cups black beans, ½ cup salsa
- Place about ⅓ cup chicken mixture and ⅙ of the bean mixture onto the tortillas and divide the grated cheese . Roll, folding both ends in.6 8" flour or wheat tortillas, ½ cup cheese
- Heat a large skillet or griddle to medium-high heat. Spray with cooking spray, place seam side down and cook 2-4 minutes on each side, or until golden brown.cooking spray
I too was searching for the Cooking Light burrito recipe. Thank you for recreating it…it’s a family favorite.
You’re welcome, we love them too! Thank you for commenting and rating!
These are awesome. Goes great with the spanish rice.