Chicken and Black Bean Salsa Burritos

Name: Chicken and Black Bean Salsa Burritos
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 4 Burritos
Ingredients: 1 can (15 ounces) black beans; drained and rinsed2 green onions; chopped1 Tablespoon lemon juice¼ teaspoon ground cumin½ teaspoon salt; divided 4 boneless; skinless chicken breasts¼ teaspoon chili powder¼ teaspoon pepper1 cup shredded cheese (try cheddar; pepper jack; or Mexican blend)4 (9-inch) flour tortillas

Tortillas are rolled around a flavorful filling of beans, spices and chicken. Kids and adults will love them for a quick and tasty breakfast, lunch or dinner!

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Photo of Chicken and Black Bean Salsa Burritos

Prep time: 20 minutes
Cook time: 30 minutes
Makes: 4 Burritos
Nutrition Facts: View label

Ingredients

1 can (15 ounces) black beans, drained and rinsed

2 green onions, chopped

1 Tablespoon lemon juice

¼ teaspoon ground cumin

½ teaspoon salt, divided

4 boneless, skinless chicken breasts

¼ teaspoon chili powder

¼ teaspoon pepper

1 cup shredded cheese (try cheddar, pepper jack, or Mexican blend)

4 (9-inch) flour tortillas

Directions

Wash hands with soap and water.
Preheat oven to 350 degrees F.
In a small bowl, combine the beans, green onions, lemon juice, cumin, and ¼ teaspoon salt.
Rub the chicken breasts with the chili powder, pepper and the remaining ¼ teaspoon salt.
Cook the chicken in a skillet over medium-high heat (350 degrees F in an electric skillet) for 5 to 7 minutes. Turn it over and cook until the internal temperature of the thickest part reaches 165 degrees F using a food thermometer, about 5 to 7 minutes longer.
Let chicken cool; slice into strips or chunks.
Divide cheese evenly between tortillas. Top the cheese with equal amounts of chicken and black bean salsa mixture.
Roll up the burritos and wrap each one in foil.
Bake burritos until the cheese melts, about 15 minutes.
Refrigerate leftovers within 2 hours.

Notes

Freeze extra lemon juice to use later.
Cook your own dry beans. One can (15 ounces) is about 1½ to 1¾ cups drained beans.
Try adding cilantro on top for more flavor.

Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.

Comments

Submitted by russeste on Wed, 01/24/2024 - 16:08

As an educator, I have made this favorite burrito recipe many times while cooking with high school students and they absolutely love these tasty burritos! The students have commented that they taste better than the fast food burritos they're used to eating. I highly recommend this recipe to families looking for healthy recipes that their teenagers will love.

Submitted by LesleyJ on Wed, 12/14/2011 - 16:42

Excellent! Had a wonderful taste and I liked the "salsa"!