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Chicken Rice and Black Bean Burritos Recipe

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4.2 from 83 reviews

These Chicken Rice and Black Bean Burritos are a flavorful and satisfying meal featuring marinated grilled chicken, cilantro lime rice, black beans, fresh veggies, and a blend of spices wrapped in gluten-free corn tortillas. Perfect for a quick lunch or dinner, they can be easily customized and stored for convenient meals throughout the week.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

For the Chicken Marinade

  • 3 boneless skinless chicken breasts
  • ¼ cup extra virgin olive oil
  • Juice of half a lime
  • 1 tbsp chili powder
  • 2 tsp gluten-free flour (optional)
  • 1½ tsp ground cumin
  • ½ tsp Himalayan salt
  • ½ tsp garlic powder
  • ½ tsp granulated sugar or sweetener of choice (optional)
  • ½ tsp dried oregano
  • ½ tsp paprika
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne pepper

For the Burrito Filling and Assembly

  • 1 cup cooked cilantro lime rice (prepared separately)
  • ½ cup canned black beans, rinsed and drained
  • 1 cup romaine lettuce, chopped
  • ½ cup tomatoes, diced
  • ¼ cup jalapeños, diced
  • ¼ cup light sour cream
  • ½ cup shredded cheddar cheese
  • Gluten-free corn tortillas
  • Frank’s RedHot Original Hot Sauce, to taste

Instructions

  1. Prepare the chicken marinade: In a small bowl, mix all the dry spices—chili powder, cumin, Himalayan salt, garlic powder, sugar, oregano, paprika, black pepper, cayenne pepper, and gluten-free flour if using. In a large bowl, combine the chicken breasts with olive oil, lime juice, and the mixed spices. Coat the chicken thoroughly, cover, and refrigerate for 30 minutes to marinate.
  2. Cook the cilantro lime rice: Prepare the rice according to your favorite cilantro lime rice recipe until fluffy and flavorful. Set aside.
  3. Grill the chicken: Preheat a grill or grill pan to medium/high heat. Grill the marinated chicken breasts for about 4 minutes on each side, adjusting for thickness, until the chicken is fully cooked and no longer pink inside. Avoid overcooking to keep the chicken juicy. Remove from grill and slice vertically into strips.
  4. Warm the tortillas: Optionally, warm the gluten-free corn tortillas in a preheated oven at 350°F for 3-5 minutes or until pliable and warm, which makes them easier to roll.
  5. Assemble the burritos: Lay each warm tortilla flat and layer with sliced grilled chicken, cilantro lime rice, black beans, romaine lettuce, diced tomatoes, jalapeños, a dollop of light sour cream, shredded cheddar cheese, and a drizzle of Frank’s RedHot Original Hot Sauce to taste. Avoid overfilling to make rolling easier. Fold the bottom edge up over the filling, then fold in the left and right sides. Secure with a toothpick to hold the burrito closed.
  6. Serve or store: Serve the burritos immediately while warm. You can also wrap them in foil and refrigerate for 3-4 days for convenient reheating and meal prep.

Notes

  • To make this recipe gluten-free, ensure you use gluten-free corn tortillas and gluten-free flour for the marinade if using.
  • Adjust the cayenne pepper and hot sauce amounts to your preferred spice level.
  • To keep the chicken juicy, avoid overcooking on the grill and slice immediately after resting.
  • These burritos can be made ahead and stored in the refrigerator for up to 4 days. Reheat wrapped in foil in the oven for best texture.
  • If you prefer, you can substitute the grill step with pan-searing the chicken on the stovetop.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/chicken-rice-and-black-bean-burritos-recipe/