Black Bean Chicken Burritos Recipes

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CHICKEN AND BLACK BEAN BURRITOS

For days when there are not enough hours in the day. These burritos make a great last minute supper. You can also pack and freeze them all in one big dish or wrap them up seperately for individual portions for during the week. Great for a mexican style dinner!

Provided by Purdy Good Cook

Categories     Black Beans

Time 45m

Yield 8 8, 8 serving(s)

Number Of Ingredients 13



Chicken and Black Bean Burritos image

Steps:

  • In skillet, heat oil over medium-high heat; fry onion, garlic, salt, and pepper until softened, about 3 minute.
  • Add chicken, jalapeno, red pepper, beans and salsa; cook, stirring, until chicken is no longer pink inside, about 10 minute
  • Let cool.
  • Spoon about 3/4 cup of the filling down centre of each tortilla; sprinkle each with 1/4 cup of the cheese. Fold in bottom edge, then sides; roll up.
  • Place, seam down, in greased 13x9 inch glass backing dish, sprinkle remaining cheese over top.
  • Back in 400 degree oven until golden and hot, and cheese is melted, about 15 minute
  • Serve with sour cream.
  • If baking from frozen, loosely cover dish with foil, and bake in a 400 degree oven until golden and hot, about 25-30 minute.
  • Enjoy.

1 tablespoon vegetable oil
1 onion (Chopped)
2 garlic cloves (Minced)
1/4 teaspoon salt
1/4 teaspoon pepper
4 chicken breasts (cubed)
1 jalapeno pepper (Seeded and minced)
1 sweet red pepper (Chopped)
19 ounces black beans (Drained and rinsed)
1 cup salsa
8 large whole wheat tortillas
2 1/2 cups cheddar cheese (Shredded)
1/2 cup sour cream

BLACK BEAN CHICKEN BURRITOS

I try to hide as many veggies as possible in these burritos. Another way I bump up the nutrition level is by using thinly sliced cabbage instead of regular iceberg lettuce. The filling freezes well, so double the recipe! -Jeni Pittard, Statham, Georgia

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 17



Black Bean Chicken Burritos image

Steps:

  • In a large nonstick skillet, cook chicken over medium-high heat until no longer pink, breaking into crumbles, 4-6 minutes; drain and remove from skillet., In the same skillet, saute peppers and onion in oil until lightly browned and crisp-tender, 2-4 minutes. Add jalapeno pepper and garlic; saute 1 minute longer. Stir in beans, tomatoes, corn, seasonings and chicken. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is evaporated, about 5 minutes. Serve in tortillas, with optional toppings as desired.

Nutrition Facts : Calories 325 calories, Fat 10g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 678mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

1 pound ground chicken
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 small onion, chopped
1 tablespoon canola oil
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles
1 cup fresh or frozen corn
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
8 flour tortillas (8 inches)
Sour cream, shredded cheddar cheese, shredded lettuce and fresh cilantro leaves, optional

CHICKEN AND BEAN BURRITOS

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13



Chicken and Bean Burritos image

Steps:

  • Heat a medium skillet over high heat. Add the rice and smashed garlic and cook, stirring, until fragrant, 2 to 3 minutes. Add 1 cup water, season with salt and pepper and bring to a boil. Add the squash and reduce the heat to low; cover and simmer, undisturbed, about 25 minutes. Sprinkle the chicken over the rice mixture, cover and remove from the heat. Meanwhile, make the bean salsa: Drain and rinse the beans, quarter the tomatoes and chop the cilantro and jalapenos. Toss with the pickling liquid and minced garlic in a bowl. Season with salt and pepper. Stir the chicken-rice mixture and spoon it down the center of each tortilla, then top with half of the bean salsa and sprinkle with the cheese. Fold in the sides and roll up. Slice in half and serve with avocado, the remaining bean salsa and yogurt, if desired.

1/2 cup brown rice
2 cloves garlic; 1 smashed, 1 minced
Kosher salt and freshly ground pepper
1/2 pound (about 2 cups) frozen diced butternut squash, thawed
1 cup shredded rotisserie chicken, skin removed
1 15-ounce can black beans
1 cup grape tomatoes
1/2 cup fresh cilantro
1/4 cup pickled jalapeno peppers, plus 2 tablespoons pickling liquid
4 8-inch whole-wheat tortillas, warmed
1/2 cup shredded reduced-fat cheddar cheese
1 avocado, sliced
Plain low-fat yogurt or sour cream, for serving (optional)

SKINNY CHICKEN AND BLACK BEAN BURRITOS

Give this classic Mexican dish a healthy makeover with our low calorie burrito. It goes from cupboard to delicious in just 25 minutes flat. All it takes is a bit of a slice and a dice, and an inspired mind when putting all the flavors together into a healthy burrito that hits home. Get the family involved too, because wrapping these healthy chicken burritos is part of the fun. And it only gets better from here. Every bite punches with delicious flavors, making this meal a must for your weekday rotation!

Categories     Entree

Time 25m

Yield 8

Number Of Ingredients 12



Skinny Chicken and Black Bean Burritos image

Steps:

  • Cook rice as directed on package for two servings, using 1/8 teaspoon salt, but omitting butter if called for.
  • Meanwhile, in medium microwavable bowl, mix chicken, black beans, 1 cup salsa and chili powder. Microwave on High 2 minutes or until hot, stirring after 1 minute.
  • Place cooked rice in large bowl; stir in cilantro and lime juice until well blended.
  • Heat tortillas as directed on package. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with about 1/4 cup rice mixture and 2 tablespoons cheese. Fold sides of tortilla toward center; fold ends over. Serve with additional salsa, if desired.

Nutrition Facts : Calories 240, Carbohydrate 23 g, Cholesterol 45 mg, Fat 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 3 1/2 g, ServingSize 1 Burrito, Sodium 430 mg, Sugar 1 g, TransFat 0 g

Instant brown rice
Water as called for on rice box
1/8 teaspoon salt
2 cups shredded cooked chicken breast
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup Muir Glen™ organic mild salsa
2 teaspoons chili powder
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
8 low-fat whole wheat tortillas (8-inch)
1 cup shredded reduced-fat sharp Cheddar cheese
Salsa, if desired

SOUTHWESTERN CHICKEN AND BLACK BEAN BURRITOS

Make and share this Southwestern Chicken and Black Bean Burritos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 45m

Yield 4 large burritos

Number Of Ingredients 15



Southwestern Chicken and Black Bean Burritos image

Steps:

  • Rub chicken with cumin, chili powder, and cayenne sauce.
  • Heat griddle pan over high heat; cook chicken breasts 4 minutes on each side; remove from heat.
  • While the chicken is cooking, heat a skillet over medium-high heat; add olive oil to the pan.
  • Add in onions and garlic; cook about 5 minutes or until soft.
  • Add in beans and barbecue sauce; stir to combine.
  • Chop cooked chicken breasts and drop into barbecued beans; heat mixture through; season with salt and pepper to taste.
  • Pile chicken and beans onto tortilla; top with lettuce, green onions, and tomatoes; wrap and roll.
  • Serve with chips and salsa.

Nutrition Facts : Calories 580.8, Fat 13.6, SaturatedFat 2.7, Cholesterol 75.5, Sodium 721.1, Carbohydrate 74.3, Fiber 17, Sugar 10.6, Protein 42.6

4 boneless skinless chicken breast halves
1 teaspoon ground cumin
1 teaspoon chili powder
cayenne pepper sauce, to taste
1 tablespoon extra virgin olive oil
1/2 medium Spanish onion, chopped
2 garlic cloves, minced
1 (15 ounce) can black beans, rinsed and drained
3 tablespoons smoky barbecue sauce
kosher salt
cracked black pepper
1 romaine lettuce, heart shredded
6 green onions, thinly sliced
2 tomatoes, seeded and chopped
4 (10 -12 inch) flour tortillas

CHICKEN, RICE & BEAN BURRITOS RECIPE BY TASTY

Here's what you need: flour tortillas, refried bean, spanish rice, rotisserie chicken, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Lunch

Yield 6 burritos

Number Of Ingredients 5



Chicken, Rice & Bean Burritos Recipe by Tasty image

Steps:

  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice, rotisserie chicken, and cheese.
  • Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  • To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  • Enjoy!

Nutrition Facts : Calories 368 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 3 grams, Protein 19 grams, Sugar 1 gram

6 flour tortillas
16 oz refried bean, 1 can
1 cup spanish rice, cooked
1 cup rotisserie chicken, shredded
1 cup shredded mexican cheese blend

DINNER, WRAPPED UP (BLACK BEAN, CHICKEN, AND CHORIZO BURRITOS)

Categories     Bean     Chicken     Side     Dinner     Simmer

Yield 4 servings

Number Of Ingredients 20



Dinner, Wrapped Up (Black Bean, Chicken, and Chorizo Burritos) image

Steps:

  • Heat a medium-size saucepan with a tight-fitting lid over medium heat with about 1 tablespoon of the oil, once around the pan. Add one fourth of the chopped onion and season with salt and pepper, then cook for 1 minute. Add the rice, stir to coat in the oil, then add 2 1/2 cups of the chicken stock and bring up to a simmer. Cover the pot, reduce the heat to medium low, and cook the rice for 15 to 17 minutes, until tender.
  • While the rice is cooking, preheat a large skillet over medium-high heat with the remaining tablespoon of vegetable oil. Add the chorizo and cook for 2 minutes. Add the remaining chopped onion, the garlic, cumin, coriander, and a little salt and pepper, and cook for about 3 minutes, or until the onions start to get tender. Add the chicken and cook for 4 to 5 minutes, or until the chicken is cooked through.
  • Halve the avocado, remove the pit with a spoon, and then carefully scoop out the flesh. Cut the two halves into small bite-size pieces and transfer to a bowl. Add the halved tomatoes, jalapeño, cilantro, lime juice, salt, and pepper, and mix to combine.
  • Add the remaining cup of chicken stock to the skillet with the chorizo and chicken and bring it up to a bubble. Once it is simmering, add the black beans and continue to cook until the liquids are just barely visible and the beans are heated through, a couple of minutes.
  • Heat a large dry skillet over high heat to blister the tortillas. Have a clean kitchen towel nearby to wrap the tortillas and keep them warm. Once the skillet is hot, add a tortilla and heat for about 30 seconds on each side, remove from the skillet, and wrap it in the towel. Continue until all the tortillas have been heated. If you have a gas stove, you can blister them directly over the flame itself.
  • Once the rice is done, fluff it with a fork. To assemble a burrito, scatter a small handful of cheese, about 1/4 cup, across the center of a tortilla. Top with a couple of generous kitchen spoonfuls, about 3/4 cup, of cooked rice. The rice will catch the juices from the couple of kitchen spoonfuls of black beans, chicken, and chorizo that come next! Dot the mound of fillings with some salsa and sour cream, if you like. Tuck the sides in, then wrap and roll. Cut in half and serve. Repeat to form up to 8 wraps.

2 tablespoons vegetable oil
1 large onion, chopped
Salt and black pepper
1 1/2 cups white rice
3 1/2 cups chicken stock
1/3 pound chorizo, chopped (a package usually weighs 3/4 pound-use half)
3 large garlic cloves, chopped
2 teaspoons ground cumin, 2/3 palmful
1 teaspoon ground coriander, 1/3 palmful
1 1/4 to 1 1/2 pounds chicken tenders, chopped into small dice
1 ripe Hass avocado
1 pint grape tomatoes, halved
1 small jalapeño pepper, seeded and finely chopped
1/4 cup fresh cilantro leaves, a generous handful, chopped
Juice of 1 lime
1 14-ounce can black beans, drained and rinsed
8 10- to 12-inch flour tortillas
2 cups shredded sharp Cheddar cheese
3/4 cup prepared salsa (optional)
1 cup sour cream (optional)

BLACK BEAN BURRITOS

My neighbor and I discovered these delicious low-fat burritos a few years ago. On nights my husband or I have a meeting, we can have a satisfying supper on the table in minutes. -Angela Studebaker, Goshen, Indiana

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 9



Black Bean Burritos image

Steps:

  • In a nonstick skillet, heat oil over medium heat; saute onion and green pepper until tender. Stir in beans; heat through. , Spoon about 1/2 cup of vegetable mixture off center on each tortilla. Sprinkle with the cheese, tomato and lettuce. Fold sides and ends over filling and roll up. Serve with optional toppings as desired.

Nutrition Facts : Calories 395 calories, Fat 16g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 610mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein. Diabetic Exchanges

1 tablespoon canola oil
3 tablespoons chopped onion
3 tablespoons chopped green pepper
1 can (15 ounces) black beans, rinsed and drained
4 flour tortillas (8 inches), warmed
1 cup shredded Mexican cheese blend
1 medium tomato, chopped
1 cup shredded lettuce
Optional toppings: Salsa, sour cream, minced fresh cilantro and cubed avocado

BLACK BEAN BURRITOS

Our easy black bean burritos are nutritious and full of smoky chipotle flavour. These energy-boosting Mexican wraps are perfect fitness fodder.

Provided by Barney Desmazery

Categories     Lunch, Main course

Time 1h20m

Yield Serves 4 as a meal with extra for snacking

Number Of Ingredients 17



Black bean burritos image

Steps:

  • Put the rice in a medium saucepan with 600ml cold water and a pinch of salt if you like. Bring to the boil, then turn the heat down low, cover and gently simmer for about 20 mins until all the water has been absorbed. Turn off the heat and leave for another 10 mins undisturbed. Stir the rice and add the coriander and lime juice.
  • For the black beans, heat the oil in a large frying pan and add the garlic, chipotle, cumin, sugar and vinegar, and cook everything for 1 min. Tip in the beans and tomatoes, give everything a stir and simmer, uncovered, for 20 mins until thickened.
  • For the salsa and guacamole, mix the tomatoes with the onion, coriander, lime juice and seasoning. Tip half the salsa into another bowl and mash the avocados into it to make guacamole. Wrap everything up together in warmed wholemeal tortillas topped with natural yogurt, lime juice and grated cheese, if you like.

Nutrition Facts : Calories 518 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 13 grams sugar, Fiber 13 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium

300g brown rice
½ small pack coriander , chopped
juice 1 lime
1 tsp olive oil
2 garlic cloves , crushed
1 tbsp chipotle paste
2 tbsp ground cumin
1 tbsp brown sugar
1 tbsp cider vinegar
2 x 400g cans black beans , drained and rinsed
400g can chopped tomato
2 large tomatoes , chopped
1 red onion , finely chopped
½ small pack coriander , chopped
juice 2 limes
2 avocados , stoned and peeled
large wholemeal tortilla wraps, natural yogurt, lime halves to squeeze over and grated cheddar (optional)

CHICKEN AND BLACK BEAN BURRITOS

Whip up a fiesta for dinner in just 30 minutes! Jazzed-up chicken creates the tasty filling for an easy-to-wrap burrito.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 12



Chicken and Black Bean Burritos image

Steps:

  • In 3-quart saucepan, make rice as directed on package, omitting butter.
  • In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
  • Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
  • Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.

Nutrition Facts : Calories 460, Carbohydrate 53 g, Cholesterol 55 mg, Fat 1, Fiber 5 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Burrito, Sodium 1270 mg, Sugar 3 g, TransFat 1 g

1 box (7.6 oz) Old El Paso™ Spanish rice
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
2/3 cup water
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 medium red bell pepper, chopped (1 cup)
1/3 cup sliced green onions (about 5 medium)
1/2 cup chopped fresh cilantro
1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package
1 1/2 cups shredded Cheddar cheese, taco-seasoned cheese blend or Mexican cheese blend (6 oz)
Guacamole, Old El Paso™ Thick 'n Chunky salsa and sour cream, if desired

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From foodhero.org


CHICKEN AND BLACK BEAN BURRITOS - SPOONACULAR
Chicken and Black Bean Burritos might be just the Mexican recipe you are searching for. This recipe serves 6 and costs $1.08 per serving. Watching your figure? This dairy free recipe has 292 calories, 13g of protein, and 6g of fat per serving. From preparation to the plate, this recipe takes about 45 minutes. 1 person has tried and liked this recipe. It works well as a budget friendly …
From spoonacular.com


CHICKEN AND BLACK BEANS BURRITO RECIPES | SPARKRECIPES
Member Recipes for Chicken And Black Beans Burrito. Very Good 4.3/5 (58 ratings) Ground Turkey Burrito Bake. CALORIES: 370 | FAT: 13.3g | PROTEIN: 26.3g | CARBS: 40.3g | FIBER: 8.6g Full ingredient & nutrition information of the Ground Turkey Burrito Bake Calories. Incredible! 5.0/5 (6 ratings) Chicken Enchiladas with cream cheese . CALORIES: 293.9 | FAT: …
From recipes.sparkpeople.com


CHICKEN WITH BLACK BEANS RECIPE - THESUPERHEALTHYFOOD
Add the chopped chillies and the black beans, then mix in the chicken pieces. Pour in the black-bean soaking liquid and about 60ml (¼ cup) of hot water and mix well. Turn the flame to medium, then cover the wok with the lid. 6/7. When the chicken is cooked, add the spring onion pieces back to the wok and stir. Scoop the ingredients into a ...
From thesuperhealthyfood.com


CHICKEN AND BLACK BEAN BURRITOS - DIABETES FOOD HUB
Directions. Spread 3 Tbsp. mashed avocado on 1 tortilla. Top with 2 Tbsp. pico de gallo, 1/2 cup chicken, 1/4 cup black beans, 1 1/2 Tbsp. cheese, 1/4 cup lettuce and 1/4 cup diced tomatoes. Fold into burrito. Repeat procedure for remaining 3 burritos.
From diabetesfoodhub.org


EASY CHICKEN AND BLACK BEAN BURRITOS | BUSH’S® BEANS
Cooking Instructions. Combine beans, chicken, salsa, spices and lime juice in a medium saucepan or microwavable bowl. Cook on low heat or in the microwave until heated through. Spread about 1/2 cup of the bean mixture down the center of each tortilla. Top each evenly with sour cream, cheese and green onion.
From bushbeans.com


CHICKEN AND BLACK BEAN SOFT TACOS RECIPE - OLD EL PASO
In medium saucepan, make rice as directed on package, omitting margarine. Meanwhile, in non-stick skillet, heat oil over medium-high heat until hot (1-2 minutes). Add chicken and cook 3 to 5 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning mix and water. Cook and stir about 5 minutes until most of liquid is absorbed.
From oldelpaso.ca


BLACK BEAN LIME CHICKEN BURRITOS WITH GUACAMOLE
3-4 avocados; 1/2 white onion – minced; 1-3 jalapeno -or- serrano chilies – seeded and minced; 2 – Roma tomatoes – chopped small and placed on a plate with paper towels to absorb the liquid
From hangryfork.com


CHICKEN AND BLACK BEAN BURRITO SKILLET - SOUTHERN KISSED
This should take about 7-8 minutes. Step 2: Add chicken, ground cumin, smoked paprika, Mexican oregano, and chipotle powder and cook, stirring occasionally, until the chicken is lightly browned on all sides, around 3-4 minutes. Season with additional salt and black pepper, to taste. Step 3: Stir in black beans and frozen corn.
From southernkissed.com


CHICKEN AND BLACK BEAN BURRITOS | COZI FAMILY ORGANIZER
Ingredients. 2 cups cooked chicken, diced or shredded; 2 15.5-ounce cans black beans, drained; 16 ounces of your favorite jarred salsa; 16 ounces frozen chopped spinach (can …
From cozi.com


EASY BBQ CHICKEN & BLACK BEAN BURRITOS RECIPE - FABULESSLY FRUGAL
Internal temperature of cooked chicken is 165° F. Remove chicken from liquid, and shred. Return chicken to the slow cooker, Instant Pot, or transfer to a large bowl, and mix with BBQ sauce and a little of the remaining liquid to keep the mixture moist. While chicken is still warm, stir in frozen corn and black beans.
From fabulesslyfrugal.com


CHICKEN & BLACK BEAN BURRITO BOWLS - BLUE APRON
Cook Along. 1 Make the cilantro rice: In a medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the rice is tender and the water has been absorbed. Turn off the heat.
From blueapron.com


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