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Chicken Bean Burrito Recipe
Ash Tyrrell

Chicken Bean Burrito Recipe

I make this chicken bean burrito recipe more nights than I'd like to admit, and honestly, nobody in my house is complaining. It started as a way to use up leftover rotisserie chicken, and now it's become one of my go-to dinners when I want something warm, filling, and fuss-free
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken – rotisserie chicken saves time, but leftover baked chicken breast works just as well
  • 1 can 15 oz black beans, drained – rinse them first so the burritos don't turn out watery
  • 1 cup salsa – use your favorite jarred variety or homemade if you have it on hand
  • 1 cup shredded cheese – a Mexican blend cheddar, or pepper jack all melt beautifully here
  • 3 green onions sliced – adds a fresh bite that balances the richness of the cheese
  • 1/4 cup water – helps loosen the chicken mixture so it heats evenly
  • 1 tablespoon lime juice – fresh lime brightens the whole filling don't skip it
  • 1 teaspoon chili powder – the backbone of that warm smoky burrito flavor
  • 1/2 teaspoon ground cumin – adds an earthy depth that pairs perfectly with the chili powder
  • 1/4 teaspoon black pepper – just enough to round out the seasoning
  • 6 large flour tortillas – burrito-sized tortillas hold the filling without splitting
  • Cooking spray or a light drizzle of oil – for getting that golden crisp exterior in the skillet

Method
 

  1. I add the water, lime juice, chili powder, and cumin to a medium saucepan and set it over medium-high heat. Once it starts to bubble, I stir in the shredded chicken and green onions. I let it cook for about five minutes, stirring often, until everything is heated through and coated in that seasoned liquid.
  2. While the chicken warms, I combine the black beans and salsa in a small microwave-safe bowl. I pop it in the microwave for about 30 seconds, just enough to take the chill off. This little step keeps the burritos from ending up cold in the center once they're assembled.
  3. I lay out my tortillas and spoon about a third of a cup of the chicken mixture into the center of each one. On top of that, I add a sixth of the bean and salsa mixture, followed by a sixth of the shredded cheese. I try not to overfill them, since a stuffed tortilla is much harder to roll neatly.
  4. I fold the bottom third of the tortilla up over the filling first, then fold in both sides toward the middle before rolling it the rest of the way up. This is the technique that keeps everything sealed inside instead of spilling out the moment you pick it up.
  5. I heat a large nonstick skillet or griddle pan over medium-high heat and give it a light spray of cooking oil. I place the burritos seam side down first, so the seam seals shut as it cooks. I let them brown for a couple of minutes per side until they're golden and the cheese inside is fully melted.

Notes

  • I always rinse my canned black beans first, since the canning liquid can make the filling taste a little tinny.
  • I grate my own cheese instead of buying pre-shredded cheese, because it melts so much smoother inside the tortilla.
  • I warm my tortillas for about ten seconds each in a dry pan before filling them, which makes them much easier to roll without cracking.
  • I keep a damp paper towel over my tortillas while I work, so they stay pliable instead of drying out.
  • I never skip the lime juice, since it wakes up the whole filling and keeps it from tasting flat.