Black Bean & Chicken Burritos
Mexican Recipes

Black Bean & Chicken Burritos

In the OvenSpicyWrap6

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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  1. Heat oil in a large pan over medium-high heat. Add chicken mince and cook 5 to 6 minutes, breaking it up until browned.
  2. Add onion and peppers and cook for 4 minutes until softened. Stir in garlic and jalapeño for 30 seconds.
  3. Add black beans, sweetcorn, chopped tomatoes, cumin, smoked paprika and chilli powder. Stir well.
  4. Simmer 8 to 10 minutes until thickened and most excess liquid has evaporated. Season with salt and black pepper.
  5. Warm tortillas, then fill each with chicken-bean mix and grated cheese.
  6. Roll tightly into burritos. Optional: sear seam-side down in a dry pan for 1 to 2 minutes per side.
  7. 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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