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Copycat chipotle chicken black bean burrito

Mark Bittman’s Black Bean Burritos: A Simple, Fast, and Flavorful Dinner


These black bean burritos are so good you’ll think you got them at Chipotle. They’re perfectly spiced, cooked, and seasoned with all the right fillings, toppings, and Mexican flavored goodness.


Units Scale
  • 1 cup long-grain Rice
  • 3 medium Tomatoes
  • 1 small Onion
  • 1 Jalapeño or Serrano Chili
  • 2 Limes
  • 1 bunch fresh Cilantro
  • 2 tbsp Olive Oil
  • 6 boneless, skinless Chicken Thighs
  • 2 cups cooked or canned Black Beans
  • 2 Garlic Cloves
  • 1 tsp Chili Powder
  • 1 tsp ground Cumin
  • 4 large flour Tortillas
  • Sour Cream
  • Salt and Pepper


For the Rice

  • Add 1 cup of rice, 2 cups of water, and about a teaspoon of salt in a medium saucepan.
  • Heat your stove to medium-high and allow the rice to come to a boil.
  • Lower the heat to medium and put a cover on the saucepan. The rice should be constantly bubbling. Allow the rice to cook for about 15-20 minutes until the water level drops below the rice and you can see small holes in the rice percolating.
  • The rice is done when you can tip the pan slightly and see no water. If some water remains, allow the rice to cook until completely dry. Fluff the rice with a fork, turn off the heat, and place the cover back onto the pot until ready to serve.

Note: Do not lift the lid off the saucepan while it cooks as the rice needs steam to be trapped inside to properly cook.

For the Salsa

While the rice is cooking, prep the ingredients for the salsa:

  • Tomatoes: Core and chop.
  • Onion: Peel and chop roughly the same size as the tomatoes.
  • Jalapeno: Remove seeds and membrane, then mince fine.
  • Cilantro: Chop 1/2 bunch, or the equivalent to 1/2 cup.

Add all ingredients to a medium bowl, add salt and pepper to taste, juice both limes into the salsa, and stir to combine.

For the Chicken 

  • Place a large skillet over medium-high heat with 2 tablespoons of oil.
  • While the skillet heats, chop the chicken thighs into 1/2 inch bite-size pieces. Add a pinch of salt and pepper to the chicken then add the chicken to the skillet.
  • Cook for about 3-4 minutes until the chicken pieces are completely white with no pink. Stir the chicken a few times while cooking to prevent it from over-browning.
  • Peel and finely mince the garlic and drain the beans (if using canned).
  • When the chicken is almost cooked through, add the garlic, chili powder, cumin, beans, and a small pinch of salt and pepper to the pan and cook for another 3-5 minutes. Periodically stir until the chicken is completely done and the beans warmed through. Remove from heat.

Once all parts are cooked and ready, assemble the burritos! Add cheese, sour cream, hot sauce or any other ingredients you like to finish it off before serving.

  • Prep Time: 10
  • Cook Time: 20
  • Category: Everyday Cooking
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: Mark Bittman, Black Bean Burrito, Chicken Burrito, Lunch, Dinner