Chicken and Black Bean Burrito Bowls

Bright, savory, and built for simple weeknights, these Chicken and Black Bean Burrito Bowls mix tender diced chicken, earthy black beans, sweet corn, and sautéed peppers over a warm bed of rice. The texture is a satisfying blend of soft rice, juicy chicken, and gentle bite from peppers and onion, with cumin and chili powder giving it a mild smoky warmth. It’s easy because most of the cooking happens in one skillet and assembly takes minutes. Add toppings like shredded cheese, sour cream, or crunchy tortilla chips to make each bowl exactly how you like. If you enjoy quick chicken bowls, try our chicken, potatoes and green beans recipe for another simple dinner option.

Table of Contents

Why You’ll Love This Chicken and Black Bean Burrito Bowls

Ready in about 25–30 minutes for a fast weeknight dinner.
Hands-off once the flavors are combined — sauté, simmer briefly, then assemble.
Balanced texture: tender chicken, creamy black beans, and crisp-tender peppers.
Flexible toppings let each person customize their bowl (chips, cheese, sour cream, salsa).
Uses pantry staples and one standard skillet — low cleanup.
Family-friendly flavors that please kids and adults alike.
Easy to scale up for meal prep or double batch dinners.

What Is Chicken and Black Bean Burrito Bowls?

Chicken and Black Bean Burrito Bowls are a deconstructed burrito served in a bowl: rice forms the base, and a pan-cooked mixture of diced chicken, black beans, corn, bell pepper, and onion is spooned on top. The taste is warm and savory with cumin and chili powder bringing mild Mexican-inspired notes. Texturally, you get soft rice, juicy chicken, creamy beans, and a little crunch from the peppers or tortilla chips if you add them. It’s best described as comfort food with a light, fresh vibe — ideal for a busy weeknight or casual lunch. The method is simple skillet cooking, which keeps things fast and forgiving.

Ingredients for Chicken and Black Bean Burrito Bowls

Main

1 lb chicken breast, diced
1 can black beans, drained and rinsed
1 cup cooked rice (white or brown)
1 cup corn (frozen or canned)
1 bell pepper, diced
1 onion, diced
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste

Optional Toppings

Tortilla chips (optional)
Shredded cheese (optional)
Sour cream (optional)
Salsa (optional)

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Swap chicken breast for diced turkey breast or use boneless skinless thighs if you prefer darker meat (thighs stay juicier but raise fat slightly).
Black beans: If canned is too salty, rinse thoroughly or use low-sodium canned beans. Cooked dried black beans work too (about 1 1/2 cups cooked).
Rice: Use brown rice for more fiber, or substitute cauliflower rice for a lower-carb option (cook cauliflower rice separately).
Corn: Frozen or canned work interchangeably. If using frozen, no need to thaw — add straight to the pan.
Spices: Adjust cumin and chili powder up or down to taste. For smokier heat, add 1/2 teaspoon smoked paprika (optional).
Oil: Use avocado oil or light olive oil if preferred. For a lower-fat option, cook with a nonstick spray and reduce oil.

Step-by-Step Instructions

Step 1 – Prep your ingredients

Dice the chicken, bell pepper, and onion. Drain and rinse the black beans.
Visual cue: Keep all chopped ingredients close by so you can add them to the skillet without delay.

Step 2 – Sauté the aromatics

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and bell pepper and sauté until softened, about 5 minutes.
Visual cue: The onion should be translucent and the pepper slightly tender but still hold shape.

Step 3 – Cook the chicken

Add the diced chicken to the skillet and cook until browned and cooked through, about 7–10 minutes. Stir occasionally so the pieces brown evenly.
Pro cue: Pieces should reach an internal color change (no pink centers). If they brown too fast, lower the heat slightly.

Step 4 – Combine beans, corn, and spices

Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 3–5 minutes until everything is heated through and the spices are fragrant.
Visual cue: The mixture will look glossy and slightly saucy from the remaining juices and oil.

Step 5 – Assemble the bowls

Start with a base of 1 cup cooked rice per bowl, then top with the chicken and black bean mixture.
Add optional toppings like tortilla chips, shredded cheese, sour cream, and salsa as desired.

Step 6 – Serve

Serve warm and enjoy!
Pro cue: If you plan to serve later, keep rice and chicken mixture separate until just before serving to preserve texture.

Pro Tips for Success

Cut chicken into even-size pieces so they cook uniformly; aim for about 1/2-inch cubes.
Maintain medium heat: too high and the chicken will brown but remain raw inside; too low and you won’t get any browning for flavor.
Dry the chicken with paper towels before cooking to improve browning.
Rinse canned black beans well to reduce sodium and remove any canned taste.
Taste and adjust seasoning at the end — canned beans or corn may need extra salt.
Use high-quality chili powder and cumin for the best flavor impact.
If you like saucier bowls, add a squeeze of lime and 1–2 tablespoons of water or broth to loosen the mixture before serving.

Flavor Variations

OPTIONAL: Add a squeeze of fresh lime and chopped cilantro before serving for bright citrus notes.
OPTIONAL: Stir in a spoonful of chipotle in adobo or a dash of cayenne for smoky heat.
OPTIONAL: Mix in a handful of chopped spinach or kale toward the end of cooking for extra greens.
OPTIONAL: Replace rice with quinoa for a nuttier flavor and extra protein.
OPTIONAL: Top with avocado slices or guacamole for rich creaminess.
OPTIONAL: Add a spoonful of pico de gallo or fresh salsa for a fresh, acidic contrast.

Serving Suggestions

Pair with a simple green salad and lime wedges for a complete meal.
Serve with warm flour tortillas on the side to turn bowls into soft tacos.
Offer a toppings bar — cheese, sour cream, chips, salsa, cilantro — for family-style customization.
Serve with roasted sweet potatoes for a heartier plate.
Bring to picnics or potlucks — keep toppings separate and assemble on site.
Great for meal prep lunches; pack rice and chicken mix in separate containers to avoid sogginess.

Make-Ahead, Storage & Reheating

Make-ahead: Dice the chicken, chop vegetables, and rinse beans a day ahead. Cook rice and refrigerate separately.
Fridge storage: Store the chicken and bean mixture in an airtight container for up to 3–4 days. Keep rice in a separate container for best texture.
Reheating: Reheat the chicken mixture in a skillet over medium heat with a splash of water or broth to loosen it and prevent drying. Microwave in short bursts if using a microwave, stirring halfway through.
Texture note: Rice may firm up in the fridge; add a tablespoon of water per cup when reheating to refresh its softness.

Storage and Freezing Instructions

Freezing: The chicken and bean mixture freezes well. Cool completely, then store in freezer-safe containers or bags for up to 2 months.
Thawing: Thaw overnight in the refrigerator, then reheat in a skillet or microwave. Add a splash of water or broth when reheating to keep the texture moist.
Rice freezing: Cooked rice can be frozen but may become a bit softer on reheating. For best results, freeze rice in small portions and reheat with a sprinkle of water in a covered dish.
If you prefer not to freeze: Keep components in the fridge and use within 3–4 days for best quality.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
320 | 38 g | 36 g | 8 g | 9 g | 620 mg

Estimates vary by brands and portions.

FAQ About Chicken and Black Bean Burrito Bowls

Q: My chicken looks browned outside but seems undercooked inside. What now?
A: Lower the heat and continue cooking, stirring often. Cut a piece to check doneness; it should be opaque with no pink center.
Q: The mix is too dry. How do I fix it?
A: Add 1–2 tablespoons of water or chicken broth and stir over low heat until slightly saucy. A squeeze of lime can also bring moisture and brightness.
Q: Can I use ground chicken instead of diced breast?
A: Yes, cook ground chicken fully and break it up. Adjust timing — ground meat cooks faster and needs less active time.
Q: How can I reduce sodium from canned ingredients?
A: Rinse canned black beans and canned corn thoroughly. Use low-sodium bean varieties if available.
Q: Will this work with cauliflower rice?
A: Yes. Cook the cauliflower rice separately and set it as the base. It pairs well and keeps bowls lower in carbs.
Q: Can I make this vegetarian?
A: Yes — skip the chicken and add extra beans, roasted sweet potato, or extra corn for protein and bulk.

TastyInspo Notes

Finish with a quick squeeze of lime for a bright, fresh lift that wakes up the spices.
Serve chips on the side to keep them crunchy; crumble them on top only when ready to eat.
If you like melty cheese, put the topped bowl briefly under a broiler (oven-safe dish) or microwave to melt.
Garnish with fresh cilantro and a few thinly sliced red onions for color contrast and bite.
Add a small bowl of warm salsa or pico for a fresh, acidic option guests can spoon over.

Troubleshooting

Problem: Bland flavor.
Fix: Add more salt a little at a time, or a squeeze of lime and a pinch of cumin to boost brightness.
Problem: Overcooked, dry chicken.
Fix: Add a splash of broth and cook briefly on low, or shred and toss with a little olive oil and salsa to rehydrate.
Problem: Watery bean mix.
Fix: Turn heat up and cook a few minutes to evaporate excess liquid, or stir in a tablespoon of tomato paste to thicken.
Problem: Vegetables too soft.
Fix: Sauté vegetables separately just until tender-crisp, then add to the cooked chicken at the end.
Problem: Spicy for kids.
Fix: Serve spice mix on the side or reduce chili powder and omit any hot toppings; offer cheese and sour cream to mellow heat.
Problem: Rice gets soggy when stored with the mix.
Fix: Store rice and chicken mix separately and combine only when ready to eat.

Final Thoughts

These Chicken and Black Bean Burrito Bowls are fast, flexible, and full of satisfying flavors that make weeknights easier. They balance texture and spice with simple pantry ingredients and let everyone finish their bowl the way they like.

Conclusion

For another simple one-pan take on burrito bowls if you want a slightly different approach, check out One-Pot Chicken Burrito Bowl Recipe – No. 2 Pencil.

Easy Chicken and Black Bean Burrito Bowls (Better Than Takeout)