Black bean and chicken burritos

Black bean and chicken burritos

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

Black bean and chicken burritos

Burritos for breakfast? Yes, please.

  • Serves icon Serves 4
  • Time icon 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

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

  1. 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.
  2. 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.
  3. 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.

Nutrition

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

Buy ingredients online

Recipe By

Angela Boggiano

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