Save This Cajun Black Bean Chicken Burritos recipe brings irresistible flavor and plenty of protein to your table without fuss. Cajun-spiced chicken mingles with smoky black beans and crisp vegetables all wrapped in a soft tortilla for a dinner everyone fights over in my house. It is my go-to for busy weeknights and has never failed to impress friends, even those who don't usually gravitate toward Tex-Mex.
My family started making these when I wanted something bold and filling but did not want to spend hours in the kitchen. Now they are often requested for casual get-togethers since everyone can tweak their burrito just how they like it.
Ingredients
- Boneless skinless chicken breasts: I look for firm fresh meat since it stays juicy even after pan-searing
- Olive oil: A fruity extra virgin variety brings its own flavor to both the marinade and the black bean base
- Cajun seasoning: A must for heat and boldness Buy a blend without lots of extra salt for better control
- Smoked paprika: Adds real depth and a subtle smokiness Spanish paprika works beautifully
- Garlic powder and onion powder: Both boost savory notes in the chicken and blend seamlessly into the marinade
- Salt and black pepper: Always select fresh cracked pepper if you can for brightness
- Black beans: Choose canned beans with minimal added sodium or cook your own for extra creaminess
- Red onion: Freshness and a bit of bite add interest to the bean filling
- Fresh garlic: Nothing beats the fragrance it brings to the pan
- Red bell pepper: I prefer ripe sweet bell pepper for color and crunch
- Cumin: Warm and slightly earthy for that Tex-Mex undertone
- Chili powder: My go-to for a nudge of warmth without overwhelming heat
- Large flour tortillas: Soft pliable tortillas make rolling easy Grab freshly baked if available or try whole wheat for more fiber
- Shredded cheddar or Monterey Jack cheese: Either melts perfectly into the filling Look for blocks and shred yourself for best creaminess
- Avocado: Ripe and creamy slices add silkiness and cool down the spice
- Shredded lettuce: A little crisp lettuce helps lighten and freshen each bite
- Tomatoes: Juicy ripe tomatoes are a must for brightness
- Sour cream: The creamy finishing touch Choose full fat for flavor and texture
- Fresh cilantro: If you love it sprinkle for freshness and color
- Lime wedges: A squeeze over each bite adds a pop of acidity
Instructions
- Marinate the Chicken:
- Toss the chicken pieces thoroughly with olive oil Cajun seasoning smoked paprika garlic powder onion powder salt and pepper in a mixing bowl. Be sure every piece is coated. Let the chicken rest for at least ten minutes to absorb the flavors.
- Cook the Chicken:
- Heat a large skillet over medium-high heat. Arrange the marinated chicken pieces in a single layer. Cook for about seven minutes turning occasionally until the pieces are deeply browned and completely cooked through. Remove chicken and set aside.
- Prepare the Black Bean Filling:
- In the same skillet pour in olive oil and toss in finely chopped red onion and minced garlic. Cook gently for two minutes stirring often until the aromatics turn fragrant and softened. Add in diced red bell pepper cumin and chili powder. Continue stirring and sautéing for around four minutes letting the peppers become just tender.
- Add and Season the Beans:
- Once the vegetables are soft stir in black beans. Taste and season as needed with salt and pepper. Let the beans heat through thoroughly for two or three minutes. Remove the skillet from the heat.
- Warm the Tortillas:
- One by one lay the tortillas in a dry skillet for about fifteen seconds on each side or microwave them all for thirty seconds wrapped in a damp cloth to make them just flexible and soft.
- Assemble Each Burrito:
- On each warm tortilla layer on a quarter of the black bean mixture Cajun chicken shredded cheese avocado lettuce tomatoes and a dollop of sour cream. Finish with fresh cilantro if you like.
- Roll and Serve:
- Fold in the sides then roll the burrito tightly from the bottom up. Press gently to seal. Cut in half if you like and serve immediately with lime wedges on the side.
Save I love the punch of the Cajun spices in this dish but my kids are wild about the creamy avocado with the spicy chicken. One time we had a make-your-own burrito night and the whole table was laughing over who could fit in the most black beans without spilling.
Storage Tips
Once assembled burritos are best eaten fresh for maximum texture but the fillings can be prepared ahead and stored separately in airtight containers in the fridge for three days. If you have leftover assembled burritos wrap them tightly in foil and reheat in a low oven until warmed through. Avoid microwaving with lettuce inside to keep it crisp.
Ingredient Substitutions
If you need a dairy-free version simply skip the cheese and sour cream or sub with plant-based alternatives. Grilled tofu or roasted sweet potato can step in for chicken if you want a vegetarian twist. For gluten-free needs use corn tortillas and double check all packaged ingredients.
Serving Suggestions
Pair with a tomato or corn salsa and a few jalapeño slices for extra heat. Sometimes I serve these alongside a crunchy slaw or just a simple salad but they really are a full meal on their own. For kids a side of fruit always works.
Save Try these burritos fresh for the best contrast of warm filling and cool toppings. You'll love how easily you can tailor flavors to your own taste every single time.