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!
Chicken and Black Bean Salsa Burritos
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 black pepper
1 cup shredded cheese (try cheddar, pepper jack, or Mexican blend)
4 (9-inch) flour tortillas
Directions
- Wash hands with soap and water.
- Rinse fresh vegetables under running water before preparing.
- 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.
You might also like...
Roasted Sugar Snap Peas
Roasted Sugar Snap Peas
Roasted snap peas with savory soy make this 5 ingredient recipe a tasty and satisfying side dish or snack.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
3 cups
Tofu "Egg" Salad
Tofu "Egg" Salad
A great make-ahead tofu lunch recipe with crunchy celery and a creamy dressing.
Prepare:
20 minutes
Makes:
1 Cup
Jollof Rice
Jollof Rice
This flavorful variation of a West African favorite includes brown rice, tomatoes, onions, peppers, broth and seasonings. Thanks to the OSU Extension African Heritage Work Group for this recipe.
Prepare:
10 minutes
Cook:
55 to 60 minutes
Makes:
8 to 9 cups
Succotash
Succotash
Combine sweet corn and tender lima beans with okra and tomato to make the perfect side dish of summer or any time of the year. Succotash is a blend of indigenous and African Heritage foods and we thank those who have shared this recipe with Food Hero.
Prepare:
15 minutes
Cook:
30 to 45 minutes
Makes:
5 ½ cups
Ham and Vegetable Chowder
Ham and Vegetable Chowder
A hearty and comforting soup that is perfect for the cold weather.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
10 cups
Cranberry Applesauce
Cranberry Applesauce
A new way to enjoy applesauce that is bright, flavorful and kid-approved.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
Comments
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.
Excellent! Had a wonderful taste and I liked the "salsa"!