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Chicken Black Bean Burritos

  • Prep Time: 5m
  • Cook Time: 15m
  • Total Time: 45m


  • 14 Burrito-size flour tortillas (like 1 pack of Mission super soft flour tortillas, 16-ct)
  • 2 Chicken breasts, shredded
  • 16 oz Mexican cheese blend
  • 1 Box Mexican-style rice (~6.4oz box)
  • 1 Can black beans (15oz), drained and rinsed
  • 1/2 Can pinto beans, drained and rinsed
  • 1 Jar Chunky salsa, medium or mild (i.e. Tostitos chunky salsa medium)


Instantpot Shredded Chicken

  1. Place trivet in an Instantpot, and chicken breasts on trivet.
  2. Salt and pepper the chicken, pour 1 c water into the pot.
  3. Cook on high pressure for 15 minutes and natural release for 5 minutes. Shred.


  1. Cook the rice according to the instructions.
  2. When chicken and rice are ready, mix all ingredients in a large bowl.
  3. Add roughly 2/3c mixture to the middle of a burrito in a rectangular shape. Then roll the burrito by bringing the bottom over the filling, folding in the sides next, then rolling upwards.
  4. To freeze, wrap each burrito individually in foil and place in a large (gallon) resealable freezer bag. To reheat, microwave for approximately 1 minute, until warm.