Chicken and Black Bean Burritos

We’re about 90% done with unpacking our house, which feels amazing! One of the first rooms I wanted to finish was our kitchen, because I’ve really missed cooking (especially for blog recipes!), and I wanted to get back into it as soon as possible. I ended up reorganizing almost every cabinet and drawer, so things just make more sense, and it makes for a very happy cooking Ashley.

Now, onto these burritos, which should absolutely become part of your dinner recipe rotation. They are really simple to make, and only take about 15 minutes from start to finish, especially if you’ve already shredded the chicken. Also, these make for easy, great leftovers. Just refrigerate the chicken and bean mixtures (we kept them separate, but I’m sure you could mix them too), then when you’re ready for leftovers, put the burritos together and cook them in the skillet for a few minutes on each side, and you’re done!

Printable Recipe
Serves 4

ingredients:
1/4 cup water
juice from 1 small lime
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp pepper
1/8 tsp cayenne pepper
2 cups shredded chicken (from a rotisserie chicken, or you can boil chicken breasts and shred it that way)
1/4 cup sliced green onions
3/4 cup black beans, rinsed and drained
1/2 cup restaurant style salsa
4 whole wheat tortillas
1 cup shredded taco blend cheese
guacamole, sour cream, and additional salsa for dipping, if desired

instructions:
In a small saucepan, bring the water, lime juice, chili powder, cumin, pepper, and cayenne pepper to a boil.

Stir in the chicken and green onions and remove from heat.

In a small bowl, stir together the black beans and salsa.

Assemble the burritos by laying out a tortilla, spooning on 1/4 of the bean mixture, 1/4 of the chicken mixture, and 1/4 cup cheese. Repeat with the remaining tortillas.

Wrap the burritos by folding in the edges and rolling tightly. Spray a skillet with cooking spray and heat over medium-high heat. Place the burritos seam side down.