Cajun Black Bean Chicken Burritos
These scrumptious burritos blend tender, marinated chicken with hearty black beans, crunchy bell peppers, and creamy avocado, all wrapped in a warm tortilla.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces These tender pieces soak up the robust seasonings and stay juicy inside.
- 2 tablespoons olive oil A luscious fat that enhances flavors and promotes crispiness.
- 1 tablespoon Cajun seasoning An aromatic blend bringing warmth and a hint of spice.
- 1/2 teaspoon smoked paprika Adds a deep, smoky flavor profile.
- 1/2 teaspoon garlic powder For an enhanced savory note.
- 1/2 teaspoon onion powder Complements the garlic perfectly.
- 1/4 teaspoon salt To elevate the overall taste.
- 1/4 teaspoon black pepper Adding a subtle kick.
For the Filling
- 1 can black beans, drained and rinsed These beans offer creaminess and a dose of plant-based protein.
- 1 small red onion, finely chopped Providing a crunchy texture and sweet flavor.
- 1 clove garlic, minced Ensuring vibrant flavor permeates the dish.
- 1/2 piece red bell pepper, diced For a fresh and slightly sweet crunch.
- 1/2 teaspoon ground cumin Imparting an earthy warmth.
- 1/2 teaspoon chili powder For that necessary burst of spice.
For Assembly
- 4 large flour tortillas Soft and pliable.
- 3.5 ounces shredded cheddar or Monterey Jack cheese Adding a creamy, melty finish.
- 1 large ripe avocado, sliced For a cool and buttery contrast.
- 3.5 ounces shredded lettuce Providing crunch and freshness.
- 2 medium tomatoes, diced Adding juiciness and vibrant color.
- 4 tablespoons sour cream Enhancing every bite.
- 1 bunch fresh cilantro, chopped (optional) For that refreshing herbal kick.
- 2 pieces lime wedges For serving, brightening flavors.
Instructions
Preparation
- In a mixing bowl, combine bite-sized chicken pieces with olive oil, Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix to coat every piece in the marinade. Marinate for at least 10 minutes.
Cooking
- Heat a skillet over medium-high heat. Add the marinated chicken and cook for about 5 to 7 minutes until browned and thoroughly cooked. Set aside to rest.
- In the same skillet, add more olive oil. Sauté red onion and minced garlic for 2 minutes until fragrant. Then add diced bell pepper, ground cumin, and chili powder. Cook for 4 minutes until the bell pepper softens.
- Stir in the drained black beans into the vegetable mixture. Season to taste with salt and pepper, cooking for an additional 2 to 3 minutes until heated through.
- Warm the flour tortillas slightly until soft and pliable.
Assembly
- On each tortilla, layer the black bean and vegetable mixture, followed by the chicken, cheese, avocado, lettuce, tomatoes, and sour cream. Garnish with cilantro if desired.
- Fold in the sides of the tortilla and roll tightly from the bottom up. Slice in half if desired and serve with lime wedges.
Notes
For a spicier kick, add diced jalapeños. Experiment with different cheeses. Cooking the chicken on high heat helps to crisp it up faster. A squeeze of lime before serving brightens flavors.