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Black bean and chicken burritos

Published: 12 Aug 22
Updated: 25 Mar 24

Use leftover roast chicken to make these thrifty and delicious chicken burritos. These filling burritos are packed with black beans, rice and guacamole.

Burritos for breakfast? Yes, please.

Easy
August 2022

Test kitchen approved

Serves 4
Hands-on time 30 min

Use leftover roast chicken to make these thrifty and delicious chicken burritos. These filling burritos are packed with black beans, rice and guacamole.

Burritos for breakfast? Yes, please.

Nutrition: per serving

Calories: 606kcals
Fat: 26.6g (9.8g saturated)
Protein: 28.8g
Carbohydrates: 55.9g (6.6g sugars)
Fibre: 13.8g
Salt: 1.7g

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Ingredients

1 tbsp vegetable oil
Bunch spring onions, finely chopped
2 garlic cloves, finely chopped
1 tsp cumin seeds
400g tin black beans in water, rinsed and drained
2 tsp smoked paprika
100g cooked rice
1 large avocado
Juice 1 lime
1 red chilli, finely chopped
150g ripe cherry tomatoes, roughly chopped
Bunch fresh coriander, roughly chopped, reserving a few whole leaves to serve
4 large flour tortillas
125g cooked chicken, shredded
100g mild cheddar, grated
Hot sauce such as Tabasco or Cholula to serve (optional)

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Method

Heat the oil in a frying pan, add the spring onions and cook for 3-4 minutes until beginning to soften. Stir in the garlic and cumin, cook for just a minute longer, then add the drained beans and paprika and cook for a further 3 minutes. Add a splash of water to the pan and, with a fork or potato masher, mash the beans until you have a coarse paste. Season to taste, then stir in the rice and remove from the heat.
Scoop the avocado into a bowl and mash well with a fork, adding the lime juice as you go. Stir in the chopped chilli, tomatoes and coriander, then season to taste.
Warm a flour tortilla in a dry frying pan over a medium heat. Put it on a chopping board, then spread a few tablespoons of the black bean and rice mixture in the centre. Spoon a quarter of the avocado mixture on top, then sprinkle on a quarter each of the chicken and the cheese and a few reserved coriander leaves. Roll up the tortilla tightly, tucking in the ends. Lay seam-side down on the chopping board, then prepare the other tortillas. Serve with hot sauce, if you like.