Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 burritos


  • 4 large whole-wheat tortillas
  • 1 pound boneless, skinless chicken breast, chopped into bite-size pieces
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/2 medium yellow onion, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 8 tablespoons Mexican cheese blend, shredded
  • 4 tablespoons salsa
  • 4 tablespoons sour cream
  • Toppings: avocado, green chilies, additional salsa and sour cream


  1. Spray a large cast-iron or non-stick skillet with cooking spray and heat it over medium-high heat. Add the chicken, onion, chili powder and cumin and cook for 8 to 10 minutes or until the chicken is cooked thoroughly.
  2. Add the black beans and cook for an additional minute while stirring, then remove the skillet from the heat.
  3. Open a tortilla and sprinkle in 2 tablespoons of cheese, then add 1/3 of the chicken mixture on top, followed by 1 tablespoon of salsa, and 1 tablespoon sour cream. Roll up each side of the tortilla and fold it. Place the tortilla seam side down onto a grill pan or skillet over medium high heat and repeat with next 3 tortillas.
  4. Heat a grill pan or clean skillet over medium-high heat and spray it with cooking spray. Set the tortillas into the pan, seam-side down. Cook for 3 to 4 minutes, until they are golden brown on the bottom side and then flip them to continue cooking on that side until browned.
  5. Add desired toppings before serving.

 Recipe adapted from