Chickpea Picadillo
Weeknight-friendly picadillo with chickpeas, mushrooms, and tofu for a deeply savory but entirely plant-based skillet dinner.
Black Bean & Chicken Burritos
Black Bean Chicken Burritos are a practical, flavour-packed dinner built from seasoned minced chicken, vegetables and beans wrapped in warm tortillas.
The filling is freezer-friendly and reheats brilliantly, making this recipe ideal for batch cooking, packed lunches and quick weeknight meals.
Method
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- Heat oil in a large pan over medium-high heat. Add chicken mince and cook 5 to 6 minutes, breaking it up until browned.
- Add onion and peppers and cook for 4 minutes until softened. Stir in garlic and jalapeño for 30 seconds.
- Add black beans, sweetcorn, chopped tomatoes, cumin, smoked paprika and chilli powder. Stir well.
- Simmer 8 to 10 minutes until thickened and most excess liquid has evaporated. Season with salt and black pepper.
- Warm tortillas, then fill each with chicken-bean mix and grated cheese.
- Roll tightly into burritos. Optional: sear seam-side down in a dry pan for 1 to 2 minutes per side.
- Serve hot with sour cream and chopped coriander.
Ingredients
- Salt, to taste
- 200 g Tinned chopped tomatoes
- 1 Red Pepper diced
- 1 tsp Ground cumin
- small handful Coriander chopped, optional
- 1 x 400 g tin Black beans drained and rinsed
- 1 tbsp Vegetable Oil
- 1 tsp Chilli Powder
- 2 cloves Garlic minced
- 1 tsp Smoked Paprika
- 6 large Flour tortillas warmed
- 150 g Cheddar grated
- 500 g Chicken mince
- 1 Jalapeno finely chopped, optional
- 1 medium Onions finely chopped
- Black Pepper, to taste
- 1 Green Pepper diced
- 150 g Sweetcorn fresh or frozen
- Sour Cream optional, to serve
Notes
Cook the filling until most moisture has reduced so burritos stay tight and not soggy.
Wrap and pan-sear briefly after rolling for a crisp finish and better structure.
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