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Published 20/04/2026
0:30
Serves 4
Easy

Black bean and chicken burritos

A perfect way to use up leftover roast chicken for a quick and filling family meal.

Filled with rice, guacamole and black beans, these burritos are full of tasty goodness. However, feel free to customise these chicken burritos with your favourite foods. We love serving these burritos with a side of sour cream and a corn salad.

What you'll need...

Ingredients

  • 1 tbsp vegetable oil
  • Bunch spring onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp cumin seeds
  • 400g tin black beans, rinsed and drained
  • 2 tsp smoked paprika
  • 100g cooked rice
  • 1 large avocado, mashed with lime juice
  • 125g cooked chicken, shredded
  • 100g mild cheddar, grated
  • 4 large flour tortillas

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.

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