Chicken, Corn and Black Bean Burritos
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 1 Toufayan Black Bean Wrap
  • 1 cup cooked white rice
  • 2 Tablespoons drained unsalted canned corn
  • 2 Tablespoons rinsed and drained canned black beans
  • ¼ cup jarred salsa, medium heat
  • 2 Tablespoons sour cream
  • ¼ cup shredded chicken breast
  • ¼ cup shredded Mexican blend cheese
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Rip off a piece of aluminum foil roughly the size of the wrap and place on work surface.
  3. Place the wrap on a paper towel and microwave for 10 seconds to soften.
  4. Place on the aluminum foil and spread the rice in the middle.
  5. Top with the corn, black beans, salsa, sour cream, chicken, and cheese.
  6. Fold the sides over the filling and then tightly roll. Wrap in aluminum foil and bake on the center rack for 15 minutes.
  7. Slice in half and eat.
If you leave the aluminum foil on the burrito, you can take it on the road and eat it like a wrap.
Recipe by Poet in the Pantry at