Southwestern Chicken and Black Bean Burritos
Packed with bold flavors and hearty ingredients, these Southwestern Chicken and Black Bean Burritos are your ticket to a quick, satisfying meal with a Tex-Mex twist. Juicy, seasoned chicken is paired with tender black beans, fluffy rice, and a medley of fresh toppings like salsa, avocado, and cilantro, all wrapped in warm flour tortillas. A dollop of tangy sour cream and a squeeze of lime add the perfect zesty kick to each bite. These burritos are not only easy to prepare, with just 20 minutes of prep time and 30 minutes of cooking, but they’re also customizable to suit your taste. Whether you serve them toasted for added crunch or soft and ready to roll, this savory dish is ideal for weeknight dinners or meal prep. Try these Southwestern Chicken and Black Bean Burritos today and enjoy a flavor-packed meal that’s sure to please the whole family!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Salt
- 1 can (15 oz) Black beans, drained and rinsed
- 1 cup Cooked white or brown rice
- 1 cup Shredded cheddar cheese
- 1 cup Fresh salsa
- 1 large Diced avocado
- 0.25 cup Chopped fresh cilantro
- 6 pieces Large flour tortillas
- 0.5 cup Sour cream
- 6 pieces Fresh lime wedges
Instructions
Heat a large skillet over medium heat and add the olive oil.
Season the chicken breasts with chili powder, ground cumin, paprika, onion powder, and salt on both sides.
Place the chicken in the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes.
Shred the chicken with two forks and set aside.
In the same skillet, add the black beans and cooked rice. Stir over medium heat for 3-4 minutes until warmed through.
Lay out the flour tortillas and evenly distribute the shredded chicken, black bean and rice mixture, shredded cheddar cheese, fresh salsa, diced avocado, and chopped cilantro in the center of each tortilla.
Add a dollop of sour cream to each tortilla and squeeze a lime wedge over the filling for a burst of flavor.
Fold the sides of the tortilla over the filling and roll tightly to form a burrito.
Optional: Lightly toast each burrito in the skillet over medium heat for 1-2 minutes per side to seal and warm them.
Serve immediately and enjoy your Southwestern Chicken and Black Bean Burritos!
Nutrition Facts
Calories |
3450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 5189 mg | 226% | |
| Total Carbohydrate | 321.6 g | 117% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 21.4 g | ||
| Protein | 202.8 g | 406% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1682 mg | 129% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4074 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
