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Speedy Chicken and Black Bean Burritos

Speedy Chicken and Black Bean Burritos

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Chunks of spicy chicken are roasted with rice, black beans, and zesty tomatoes for a quick and hearty Mexican-inspired dinner.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 59.8g
  • 19%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 1163 mg
  • 47%

Based on a 2,000 calorie diet


  1. Preheat oven to 400 degrees F. Place Reynolds(R) Oven Bag in 13x9x2-inch pan. Add flour and Mexican seasoning to bag; squeeze bag to blend seasonings.
  2. Add chicken, black beans, tomatoes, and rice to oven bag. Gently squeeze bag to blend ingredients. Arrange ingredients in even layer. Fold down bag opening two times to hold bag open.
  3. Microwave chicken broth in microwave-safe bowl or measuring cup for about 2 minutes until it is very hot. Carefully pour broth over other ingredients in bag. Carefully unfold bag opening.
  4. Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  5. Bake 30 to 35 minutes or until chicken reaches 170 degrees F. on thermometer and rice is done. Remove from oven. Let stand 5 minutes. Carefully cut bag open.
  6. Spoon chicken and rice mixture onto heated tortillas. Add toppers, if desired. Turn tortilla ends in and roll around filling to eat.
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We loved this recipe! I substituted regular petite diced tomatoes and added fresh cilantro and lime juice. I also added a can of corn. It was DELISH!

Theresa Peters

delicious wrapped in a tortilla or just eaten as a casserole!


This is so easy to make and excellent to eat! I also used fresh cilantro, but really didn't change the recipe at all, my husband loved it and so did my two picky little ones, who even wanted leftovers of it the next day, which never happens.