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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
  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    8 servings


  • 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


  • 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.

Test Kitchen tips
  • This recipe is easy to adapt to whatever ingredients kids (and adults) most enjoy.
  • Leave the seeds in the jalapeno pepper for extra heat.
  • Nutrition Facts
    1 burrito: 325 calories, 10g fat (2g saturated fat), 38mg cholesterol, 678mg sodium, 42g carbohydrate (2g sugars, 5g fiber), 17g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1/2 fat.
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    Average Rating:
    • Queenlalisa
      Dec 29, 2020

      This was very flavorful and had the right amount of spice for me.

    • Susan
      Feb 16, 2020

      Oh my goodness! Like the other rater I have not tried a recipe before that didn’t have a lot of positive ratings. But with all these good ingredients, I took a risk on this one. It was so delicious and spiced exactly right, and it makes a nice meal to prepare ahead and warm up for guests. I made it exactly as shown except I also omitted the corn and switched out the jalapeño for half a poblano pepper to keep the heat down a little bit. Perfect! Thanks for the recipe.

    • suefetzer
      Jul 2, 2019

      i am hesitant to try new recipes without ant reviews yet but I am so glad I did with this one! I made it exactly as it is but without the corn. Its very flavorful and it made a lot! I will be freezing half of this for another time