FoodLink - Purdue Extension

Chicken and Black Bean Salsa Burritos

Recipe adapted from Food Hero, Oregon State University.

20 min
30 min
Total Time
50 min
Servings: 4


1 can (15 ounces) black beans, drained and rinsed
2 green onions, chopped
1 tablespoon lemon juice
1/4 teaspoon ground cumin
1/2 teaspoon salt, divided in half
4 boneless, skinless chicken breasts
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 cup shredded cheese, grated (try cheddar, pepper jack, or Mexican blend)
4 (9-inch) flour tortillas


  1. Preheat oven to 350 degrees.
  2. Combine the beans, green onions, lemon juice, cumin, and 1/4 teaspoon of the salt in a small bowl.
  3. Rub the chicken breasts with the chili powder, pepper, and the remaining 1/4 teaspoon salt.
  4. Cook the chicken in a skillet over medium-high heat (350 degrees in an electric skillet) for 5 minutes. Turn and cook until done, 4-5 minutes longer.
  5. Let chicken cool; slice into strips or chunks.
  6. Divide cheese evenly between tortillas. Top the cheese with equal amounts of chicken and black-bean salsa mixture.
  7. Roll up the burritos and wrap each one in foil.
  8. Bake burritos until the cheese melts, about 15 minutes.
  9. Refrigerate leftovers within 2 hours.

Quick Tips

  • Freeze extra lemon juice to use later.
  • Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.