Black Bean Chicken Burritos – Everyone's Dinner

Black Bean Chicken Burritos


  • 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.

    Originally published as Chicken Fajita Burritos in Simple & Delicious August/September 2018

    Categories:   Dinner