Name: Crispy Chicken and Black Bean Burritos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb chicken thighs, boneless skinless; 1 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; To taste salt and pepper; 2 tbsp olive oil; 15 oz canned black beans, drained and rinsed; 2 cups cooked white rice; 2 tbsp lime juice; A handful cilantro, chopped; 4 large flour tortillas (10-inch); 1 cup shredded Monterey Jack; ½ cup salsa; ¼ cup sour cream

Crispy Chicken and Black Bean Burritos

Chili-rubbed chicken thighs, lime rice, and black beans rolled tight and browned seam-down until the tortilla holds its own shape.

Serves

Prep

15 min

Cook

20 min

Written

August 1, 2026

Method

Season the chicken thighs all over with chili powder, cumin, smoked paprika, salt, and pepper.

Heat 1 tablespoon of the oil in a skillet over medium-high and cook the chicken 5-6 minutes per side, until the juices run clear and the outside is deeply browned.

Rest the chicken 5 minutes, then chop into bite-sized pieces.

Warm the black beans in a small saucepan with a splash of water, mashing a few against the side of the pot, until heated through.

Toss the rice with the lime juice and cilantro.

Warm the tortillas until pliable, then layer rice, beans, chicken, cheese, salsa, and sour cream across the center of each.

Fold in the sides and roll tightly into a burrito, seam-side down.

Heat the remaining oil in the wiped-out skillet over medium and set each burrito seam-side down for 1-2 minutes per side, until the tortilla crisps and holds its seal.

Notes

The seam-down sear is what keeps these from falling apart on the second bite — a burrito rolled tight and never toasted just unrolls itself in your hands. Give the tortilla those two minutes even if everything inside is already warm; it’s sealing the wrap, not reheating the filling.

Shredded rotisserie chicken works in place of the seared thighs if you’re short on time — skip straight to warming it through with the spices in the skillet. Pinto beans are a fine swap for black, and a scoop of guacamole is worth adding if you have it.