Chicken and Black Bean Burritos

Ingredients

• 360 ml (1 1/2 cups)thick and chunky salsa
• about 375 g (3 cups), from a 907 g (2 lb) chickenshredded deli rotisserie chicken
• 1 can (425 g), drained and rinsedseasoned black beans
• 1 can (312 g), drainedwhole kernel corn with red and green peppers
• 180 ml (3/4 cup)sour cream
• 225 g (2 cups)shredded Mexican cheese blend
• 1 pack (312 g; 8 tortillas)flour tortillas for burritos
• as desiredchopped spring onions

Instructions

1. 1

   Prepare the dish

   Heat the oven to 175°C (350°F). Coat a 33 x 23 cm (13 x 9-inch), 3-quart glass baking dish with cooking spray, then spread 120 ml (1/2 cup) of the salsa over its base.

2. 2

   Fill the tortillas

   In a large bowl, mix the chicken, beans, corn, sour cream and 115 g (1 cup) of the cheese. Spoon about 160 ml (2/3 cup) of filling into the centre of each tortilla. Fold the bottom third over the filling, then bring the sides in towards the centre, leaving the top open. Set the burritos seam-side down in the dish. Spoon the remaining 240 ml (1 cup) salsa over them and scatter over the remaining 115 g (1 cup) cheese.

3. 3

   Bake and garnish

   Bake uncovered for 20 minutes, or until the cheese is melted and browned. Garnish with chopped spring onions, if using.

What are chicken and black bean burritos?

A burrito is a filled tortilla, commonly associated with Mexican cooking and especially northern Mexico. This version is baked in a dish rather than served straight after filling, with salsa underneath and cheese melted over the top.

Rotisserie chicken keeps the preparation quick, while black beans and corn make the filling substantial. Sour cream and cheese bring richness, balanced by the salsa’s tang.

Nutrition and macros by portion

The nutrition label shows one serving as written: 435 calories, 26g protein, 43g carbs, 18g fat.

The tortillas, beans and corn provide most of the carbohydrates; the chicken and beans contribute protein. Cheese, sour cream and tortillas supply much of the fat, so serve a burrito with salad or other vegetables to add freshness and balance the plate.

Why these ingredients work

Ready-cooked chicken: Shred it into bite-sized pieces so it mixes evenly with the beans and corn. The recipe uses chicken from a 907 g (2 lb) rotisserie chicken, but calls for 3 cups of the shredded meat.

Seasoned beans: Draining and rinsing removes excess canning liquid while leaving the beans ready to fold into the filling. The corn with peppers adds sweetness and colour without extra chopping.

Salsa and cheese: Salsa forms a moist base and topping, while cheese in the filling helps make it creamy. The final layer melts and browns as the burritos bake.

Filling and folding

Even portions: Aim for about 160 ml (2/3 cup) of filling per tortilla, keeping it centred so the sides can fold in neatly. If the tortillas feel stiff, warm them briefly according to their pack instructions to make folding easier.

Seam-side down: Place each burrito with its folded edge underneath. This helps it stay closed while the salsa and cheese go on top.

Look for melted, browned cheese

The filling is already cooked, so baking mainly heats the burritos through and melts the cheese. After 20 minutes at 175°C (350°F), look for bubbling salsa and melted cheese with some golden patches.

If your oven browns unevenly, turn the dish around near the end of cooking. Let the dish stand briefly before serving; the filling will be very hot.

A quick route to the table

The stated total time is 35 minutes, with 20 minutes in the oven. While the oven heats, mix the filling and assemble the burritos.

Using prepared chicken and tinned beans and corn keeps the work focused on mixing and folding. Drain the tins while you gather the other ingredients.

What to serve alongside

A crisp green salad or sliced lettuce adds freshness alongside the warm, cheesy filling. Extra salsa can be served at the table for anyone who wants more.

For a fuller spread, offer rice or extra beans. Keep any extra toppings separate so the burritos retain their baked, cheesy finish.

Recipe notes & tips

• Drain the beans and corn well so their liquid does not thin the filling.
• Spread the first portion of salsa evenly across the bottom of the baking dish.
• Keep the filling centred and leave enough room at the tortilla edges to fold.
• Arrange the burritos snugly with their seams underneath.
• Check for melted, lightly browned cheese at the 20-minute mark.

Variations

• Add heat: Stir chopped jalapeños or a pinch of chilli flakes into the filling.
• Use extra vegetables: Add finely diced peppers to the chicken and bean mixture.
• Try another cheese: Replace the Mexican blend with grated Cheddar or Monterey Jack.
• Make it meat-free: Swap the chicken for extra drained black beans.
• Change the topping: Add sliced avocado or fresh coriander after baking.

Common mistakes to avoid

• Too much liquid: Drain the beans and corn thoroughly before mixing the filling.
• Overfilled tortillas: Stick to about 160 ml (2/3 cup) per tortilla so they fold without splitting.
• Loose folds: Tuck the sides in firmly and place each burrito seam-side down.
• Dry-looking tops: Cover the filled burritos with the remaining salsa and cheese before baking.
• Overbaking: Check at 20 minutes and take the dish out once the cheese is melted and browned.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot in an oven or microwave; the tortillas may soften as they sit.

Frequently asked questions