Easy Chicken Burritos with Black Beans and Rice
Chicken Burritos
Delicious homemade chicken burritos filled with seasoned chicken, black beans, rice, and cheese. Ready in 30 minutes!
Chicken burritos are the ultimate comfort food—they're satisfying, versatile, and honestly, they come together faster than you'd think. There's something wonderful about wrapping up all your favorite flavors in a warm tortilla. This recipe keeps things simple and straightforward, so you can have a restaurant-quality meal on your table in under 30 minutes.
What I love most about making burritos at home is that you control every ingredient. The chicken is seasoned perfectly with cumin and chili powder, the beans add heartiness, and the melted cheese brings everything together beautifully. Serve them with your favorite toppings—sour cream, guacamole, salsa—and watch everyone come back for seconds.
Nutrition (per serving)
Directions
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1
Slice the chicken breasts into bite-sized pieces and season with salt and pepper.
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2
Heat olive oil in a large skillet over medium-high heat. Add diced onion and minced garlic, cooking for 2 minutes until fragrant.
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3
Add the chicken pieces to the skillet and cook for 6-8 minutes until golden and cooked through.
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4
Stir in cumin and chili powder, mixing well. Cook for 1 more minute until the spices are fragrant.
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5
In a small bowl, mix the cooked rice with black beans and half of the cilantro.
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6
Warm the flour tortillas in a dry skillet or over a gas flame for about 10 seconds per side until pliable.
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7
To assemble each burrito: place a tortilla on a clean surface, add a strip of rice mixture down the center, top with seasoned chicken, and sprinkle with shredded cheese.
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8
Fold the sides of the tortilla inward, then roll tightly from bottom to top, tucking as you go.
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9
For extra indulgence, place the burritos seam-side down in a buttered baking dish, top with additional cheese, and bake at 350°F for 10 minutes until the cheese melts.
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10
Serve hot, garnished with remaining cilantro and your favorite toppings.
Ingredients
- Boneless, skinless chicken breasts:1.5 lb
- Large flour tortillas:8 pieces
- Cooked white or brown rice:2 cups
- Canned black beans, drained and rinsed:1.5 cups
- Shredded cheddar cheese:1.5 cups
- Diced onion:1 medium
- Minced garlic:2 cloves
- Ground cumin:1.5 tsp
- Chili powder:1 tsp
- Salt and black pepper:to taste
- Olive oil:2 tbsp
- Fresh cilantro, chopped:¼ cup
Tips & Notes
- Don't overstuff your burritos—a moderate amount of filling makes them easier to roll and eat.
- You can prep all your fillings ahead of time and assemble the burritos just before eating for a quick weeknight meal.
- These freeze beautifully! Wrap cooled burritos individually in foil and freeze for up to 3 months. Reheat in a 350°F oven for 20-25 minutes.
- If your tortillas crack while rolling, microwave the stack for 30 seconds to make them more pliable.
