Chicken and Black Bean Burritos @CookingAndCrafting
Chicken and Black Bean Burritos  @CookingAndCrafting
Uploaded March 2016 | Updated September 2026, 3 weeks ago
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Make these delicious fast and easy burritos. I got the recipe from Woman's World Magazine.

1 box (7.6 oz) Old El Paso Spanish rice
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1package (1 oz) Old El Paso taco seasoning mix
2/3 cup water
1 can (15 oz) black beans, drained, rinsed
1 medium red bell pepper, chopped (1 cup)
1/3 cup sliced green onions (about 5 medium)
1/2 cup chopped fresh cilantro
1 package flour tortillas for burritos (8 tortillas; 8 inch), heated as directed on package

1 1/2 cups shredded Cheddar cheese, taco-seasoned cheese blend or Mexican cheese blend (6 oz)
Guacamole, salsa and sour cream, if desired

In 3-quart saucepan, make rice as directed on package, omitting butter.

In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes. Add chicken; cook 3 to 4 minutes, stirring occasionally, until no longer pink in center. Stir in taco seasoning mix and water. Cook 3 to 4 minutes, stirring occasionally, until most of liquid is absorbed.

Stir chicken mixture, beans, bell pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.

Spoon slightly less than 1 cup chicken mixture down center of each warm tortilla. Top with cheese. Fold bottom of each tortilla 1 inch over filling. Fold in sides, overlapping to enclose filling. Fold top over sides. Serve with guacamole, salsa and sour cream.


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Chicken and Black Bean Burritos

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