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Chicken, Corn and Black Bean Burritos

Carrie @ poet in the pantry
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Sandwich
Servings 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
  • 1/4 cup jarred salsa medium heat
  • 2 Tablespoons sour cream
  • 1/4 cup shredded chicken breast
  • 1/4 cup shredded Mexican blend cheese


  • Preheat oven to 350 degrees Fahrenheit.
  • Rip off a piece of aluminum foil roughly the size of the wrap and place on work surface.
  • Place the wrap on a paper towel and microwave for 10 seconds to soften.
  • Place on the aluminum foil and spread the rice in the middle.
  • Top with the corn, black beans, salsa, sour cream, chicken, and cheese.
  • Fold the sides over the filling and then tightly roll. Wrap in aluminum foil and bake on the center rack for 15 minutes.
  • 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.