Cheesy Chicken & Black Bean Burritos
Creamy, melty, baked-to-perfection burritos that even picky eaters love.
I came up with these delicious burritos back in 2018 for some very picky kids, and they were a total win. My original notes proudly say: “No sour cream needed!” Can it be? Yep, it worked. These days, I like to serve them with a dollop of homemade sour cream—really just Greek yogurt in disguise. (You can learn how I make that [HERE].)
We raise our own organic, pastured chickens, so this recipe starts with pre-cooked, shredded chicken. But if you don’t have some on hand, you can easily sauté a couple of chicken breasts and shred them. (Need a lazy but amazing method? Check out how I cook whole chickens in the crockpot [HERE].)
This is a flexible recipe—you can adjust amounts based on what you have and toss in extra veggies or spices to mix it up.
Ingredients:
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2 cups shredded cooked chicken
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1 block (8 oz) cream cheese, softened
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1 can black beans, drained and rinsed
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1 cup refried beans (make your own — you know it’s better!)
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1 tablespoon lime juice
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2 tablespoons cumin (or taco seasoning — homemade or store-bought)
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Optional add-ins: chopped cilantro, diced onions, jalapeños, corn, green chiles—whatever you’ve got!
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Tortilla wraps (medium to large size, depending on how stuffed you want them)
Directions:
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Preheat your oven to 400°F
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In a large bowl, combine the shredded chicken, cream cheese, black beans, refried beans, lime juice, and cumin or taco seasoning. Stir until well mixed and creamy.
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Fold in any optional add-ins you like—cilantro, onions, jalapeños, etc.
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Spoon the mixture into your tortillas, roll them up burrito-style, and place seam-side down in the prepared baking dish.
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If you’d like, sprinkle shredded cheese over the top of the burritos for extra melty goodness.
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Bake uncovered for about 20–25 minutes, or until heated through and the tops are slightly golden.
To Serve:
Top with Greek yogurt (your homemade “sour cream”), salsa, guacamole, or a squeeze of lime.
To Store:
These burritos freeze great! Wrap individually and freeze for a quick lunch or dinner later. Reheat in the oven or microwave until warmed through.
