Grilled Black Bean and Chicken Burritos

Cooking Today


feeds about 6

1 family-sized or two small rotisserie chickens, meat pulled and shredded

¼ cup water

1 can of Rotel tomatoes with green chiles

Juice of 2 limes

1 teaspoon chili powder

1 scant teaspoon cumin

1 scant teaspoon garlic powder

Salt and pepper to taste

1 medium yellow onion

1 14oz can black beans, drained a little

½-1 cup frozen corn

Monterey Jack cheese, shredded

Package of soft taco-sized flour tortillas

Sliced avocado

Halved grape tomatoes

Sour cream


In a pot over medium-low heat, mix together and heat chicken, water, half of the juice from the Rotel can (keep the rest!), lime juice, chili, cumin, and garlic powder. Stir and taste for seasoning, adding more as you’d like.

Meanwhile, slice onion and saute in a little oil until tender and golden.

In another pot over medium heat, mix together black beans, corn, the rest of the Rotel can, plus salt and pepper to taste.

Down the center of one flour tortilla, layer chicken mixture, black bean mixture (use a slotted spoon to drain off liquid), then top with shredded monterey jack cheese. Fold each side in like a burrito and grill in a preheated non-stick skillet drizzled with a little oil. Weight the burrito with another skillet or heavy spatula while it cooks on both sides. Remove from skillet and repeat with remaining tortillas and fillings. Garnish with avocado, tomatoes, sour cream, and cilantro!

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