Chicken and Black Bean Burrito Bowls hit the sweet spot between fresh and comforting. The warm, spiced chicken and tender black beans sit on a bed of rice, while sautéed onion and bell pepper add a soft crunch and bright flavor. Each bite balances savory chicken, earthy beans, and sweet corn with a smoky hint from cumin and chili powder. This recipe is quick, simple to scale, and easy to customize for weeknight dinners, meal prep, or casual gatherings. For a quick serving idea, spoon the mix over rice and finish with tortilla chips, shredded cheese, sour cream, and salsa for a build-your-own bowl night — or try a similar bright profile in a Caribbean chicken and rice recipe if you want another flavor twist.
Why You’ll Love This Chicken and Black Bean Burrito Bowls
- Ready in about 25–35 minutes with minimal prep, perfect for busy weeknights.
- Balanced textures: juicy chicken, creamy beans, and crisp-tender peppers and onions.
- Bold but simple flavors from cumin and chili powder — no complex spice mix needed.
- Highly flexible: use white or brown rice and frozen or canned corn without fuss.
- Great for meal prep: it reheats well and holds up as a lunch or quick dinner.
- Family-friendly: mild seasoning works for kids and can be bumped up for adults.
- Easy to make vegetarian by swapping chicken for extra beans or tofu (optional).
What Is Chicken and Black Bean Burrito Bowls?
Chicken and Black Bean Burrito Bowls are an easy deconstructed burrito served in a bowl. The core is diced, pan-cooked chicken mixed with black beans and corn, seasoned simply with cumin and chili powder. It tastes savory and slightly smoky with a gentle heat, while the rice base gives a neutral, comforting counterpoint. The dish is a casual, weeknight-friendly meal with a bright, homey vibe — think fast comfort food that you can assemble and customize like a bowl bar. Cooking happens mostly on the stovetop, using one skillet for the vegetables and chicken, making cleanup quick.
Ingredients for Chicken and Black Bean Burrito Bowls
Main Ingredients
- 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: Use thigh meat if you prefer richer flavor; adjust cook time slightly.
- Beans: If you want more fiber, substitute with pinto beans or kidney beans (optional).
- Rice: Swap white for brown rice for more fiber; cook brown rice longer and use as the base.
- Corn: Frozen sweet corn works great and can be used straight from the bag; canned is fine drained.
- Oil: Use avocado oil in place of olive oil if you prefer a higher smoke point.
- Spices: Increase chili powder or add a pinch of smoked paprika for deeper smokiness (optional).
- Vegetarian swap (optional): Omit chicken and add an extra can of black beans or use firm cubed tofu for protein.
- Low-sodium option: Use no-salt-added beans and reduce added salt; season with lime juice (optional) at the end.
Step-by-Step Instructions
Step 1 – Prep your ingredients
- Dice the chicken breast into bite-sized pieces. Dice the bell pepper and onion. Drain and rinse the black beans. Measure the corn and rice so everything is ready to go.
Visual cue: All ingredients should be prepped and within arm’s reach before you start cooking.
Step 2 – Sauté the aromatics
- In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced onion and bell pepper. Sauté until softened, about 5 minutes, stirring occasionally so they cook evenly.
Step 3 – Cook the chicken
- Add the diced chicken to the skillet with the softened onion and bell pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 7–10 minutes.
Pro cue: Cook until chicken pieces reach an internal temperature of 165°F and no pink remains. The chicken should have a light brown color on the outside.
Step 4 – Combine beans, corn, and spices
- Stir in the drained black beans and 1 cup corn. Sprinkle in 1 teaspoon cumin, 1 teaspoon chili powder, and salt and pepper to taste. Cook everything together for another 3–5 minutes until heated through and flavors meld.
Step 5 – Assemble the bowls
- Start with a base of 1 cup cooked rice in each 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 warm and enjoy
- Serve immediately while warm. Offer any optional toppings on the side so everyone can customize their bowl.

Pro Tips for Success
- Pat the chicken dry with paper towels before dicing to get better browning.
- Don’t overcrowd the skillet; cook in a single layer so chicken browns instead of steams.
- Use medium heat: hot enough to brown but not so high that the vegetables burn.
- Taste and adjust salt at the end; beans can vary in saltiness.
- If rice is cold from the fridge, warm it briefly in the microwave before assembling so bowls stay hot.
- Reserve some plain rice for picky eaters who might prefer less mixed flavors.
- For an extra layer, finish with a squeeze of lime or a sprinkle of chopped fresh herbs (optional).
Flavor Variations
- Spicy Kick (optional): Increase chili powder, add 1/4 teaspoon cayenne, or fold in chopped pickled jalapeños.
- Smoky Chipotle (optional): Stir in 1/2 teaspoon smoked paprika or a small spoon of chipotle in adobo for smoky heat.
- Tex-Mex Cheese Melt (optional): Top bowls with shredded cheese and briefly broil until cheese melts.
- Herb-Lime Brightness (optional): Mix in chopped cilantro and a squeeze of lime at the end for a bright finish.
- Veggie-Loaded (optional): Add diced zucchini or mushrooms with the bell pepper for extra vegetables.
- Creamy Southwest (optional): Stir in a spoon of sour cream or plain yogurt to the cooked mixture for a creamier texture.
Serving Suggestions
- Serve with a simple side salad or shredded lettuce for crunch and freshness.
- Offer warmed tortillas and let people build burritos instead of bowls.
- Make it a taco night: spoon mix into taco shells and top with salsa.
- Serve in meal prep containers for grab-and-go lunches.
- Pair with chips and guacamole for a fuller Tex-Mex spread.
- Bring to potlucks: keep toppings separate and reheat the chicken mixture before serving.
- Add a small bowl of hot sauce for guests who like extra heat.
Make-Ahead, Storage & Reheating
- Make-ahead: Dice the chicken, bell pepper, and onion up to one day in advance. Drain and rinse beans and store in a covered container. Cook rice ahead and refrigerate.
- Storage: Store the cooked chicken and black bean mixture in an airtight container in the fridge for 3–4 days. Keep rice separate if possible to retain texture.
- Reheating best practices: Reheat the chicken mixture in a skillet over low-medium heat with a splash of water or broth to keep it moist, stirring until warmed through. Reheat rice in the microwave covered with a damp paper towel for 1–2 minutes or until hot.
- Texture changes: Cooked rice may dry in the fridge but softens when reheated with a splash of water. Beans may absorb more liquid overnight, so loosen with a bit of water or broth when reheating.
Storage and Freezing Instructions
- Freezing: You can freeze the cooked chicken and black bean mixture in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Rice freezing: Cooked rice can be frozen but may change texture slightly when reheated. For best results, freeze rice in single-portion bags and reheat with a little water.
- If you prefer not to freeze: Freeze only the chicken mixture and keep rice fresh in the fridge, or cook rice fresh when needed.
- Note: Toppings like tortilla chips, shredded cheese, sour cream, and salsa do not freeze well and should be added fresh.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 460 kcal | 34 g | 45 g | 11 g | 10 g | 640 mg
Estimates vary by brands and portions.
FAQ About Chicken and Black Bean Burrito Bowls
Q: My chicken looks dry after cooking. What went wrong?
A: Likely cooked too long or at too high heat. Cook until just done (no pink) and rest a couple minutes. Add a small splash of broth when reheating to add moisture.
Q: Can I use pre-cooked rotisserie chicken?
A: Yes. Add shredded rotisserie chicken at the end to warm through with the beans and corn for a faster option.
Q: How can I make it spicier without ruining the flavor?
A: Add extra chili powder, cayenne in small amounts, or top with sliced jalapeños or hot sauce to control the heat.
Q: The mixture seems dry after adding the beans. How to fix?
A: Stir in 1–2 tablespoons of water or chicken broth and heat 1–2 minutes to loosen the mixture.
Q: Can I use brown rice instead of white rice?
A: Yes. Brown rice works well but cook it ahead of time since it takes longer to cook than white rice.
Q: How to keep tortilla chips crunchy when serving?
A: Add tortilla chips right before serving rather than mixing them into the hot bowl. Serve them on the side for dipping.
Notes
- For even browning, cut chicken into uniform bite-sized pieces.
- If beans are very cold from the fridge, warm them slightly before adding to keep overall cooking time short.
- Toast the cumin and chili powder briefly in the skillet after vegetables for a deeper flavor.
- Offer small bowls of toppings so guests can customize — it makes serving easier and reduces soggy bowls.
- Keep one batch mild and let others add extra chili powder at the table for heat control.
Troubleshooting
Issue: Bland flavor.
Fix: Taste and add a bit more salt, cumin, or chili powder. A splash of acid (lime or vinegar, optional) brightens the flavors.
Issue: Vegetables burn before chicken is cooked.
Fix: Lower heat, stir more often, or remove vegetables briefly while you brown the chicken, then combine.
Issue: Beans are too watery.
Fix: Drain beans well and cook a few extra minutes to reduce liquid. Add a teaspoon of cornstarch mixed with water if needed to thicken.
Issue: Chicken is undercooked in the center.
Fix: Cut a piece to check doneness or use a thermometer; cook longer in the skillet in smaller batches if needed.
Issue: Bowl is too heavy or greasy.
Fix: Reduce olive oil to 1 teaspoon, or drain any excess fat from the skillet and blot chicken with paper towels after cooking.
Issue: Rice gets mushy during storage.
Fix: Store rice separately and reheat with a splash of water to restore texture.
Final Thoughts
This Chicken and Black Bean Burrito Bowls recipe is quick, flexible, and satisfying — great for weeknights, meal prep, or casual gatherings. It keeps well, adapts easily to dietary needs, and lets everyone customize their own bowl. If you want to explore a similar one-pan approach with a slightly different twist, check out a similar one-pan chicken burrito bowls recipe for more ideas.

Chicken and Black Bean Burrito Bowls
Ingredients
Main Ingredients
- 1 lb chicken breast, diced Use thigh meat if you prefer richer flavor; adjust cook time slightly.
- 1 can black beans, drained and rinsed If you want more fiber, substitute with pinto beans or kidney beans.
- 1 cup cooked rice (white or brown) Swap white for brown rice for more fiber; cook brown rice longer.
- 1 cup corn (frozen or canned) Frozen sweet corn works great; use straight from the bag.
- 1 medium bell pepper, diced
- 1 medium onion, diced
- 1 tablespoon olive oil Use avocado oil for a higher smoke point.
- 1 teaspoon cumin Increase for a deeper flavor.
- 1 teaspoon chili powder Increase for spiciness.
- Salt and pepper to taste
Optional Toppings
- Tortilla chips (optional) Add right before serving to keep crunchy.
- Shredded cheese (optional) Can be melted on top.
- Sour cream (optional)
- Salsa (optional)
Instructions
Preparation
- Dice the chicken breast, bell pepper, and onion. Drain and rinse the black beans. Measure out the corn and rice.
Cooking
- In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, and sauté until softened, about 5 minutes.
- Add the diced chicken and cook, stirring, until browned and cooked through, 7–10 minutes.
- Stir in black beans, corn, cumin, chili powder, and salt and pepper. Cook for an additional 3–5 minutes until heated through.
Assembly
- Start with a base of cooked rice in each bowl, top with chicken and black bean mixture. Add optional toppings as desired.
Serving
- Serve warm and enjoy, offering toppings on the side.
