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Chicken Tonight, Day 2: Black Bean-Mango-Chicken Burritos

2010 March 30

Or Day 1 of the actual cooking, depending on how you’re slicing it; Day 1 basically consisted of obtaining said rotisserie chicken and, you know, eating some of it.

But now we’re getting down to business.

A Hat Tip goes out to Kitchenette pals the Sunday Sommeliers who took this recipe out for a spin a week or so ago. The combo of spicy and sweet really drew me in, though I really took their warnings to heart — which resulted in doing quite a bit of tweaking to the original instructions.

First, the warning to those being short on burners and pans — this is a small kitchen blog. These are things I take seriously. Also, if I can alleviate Future Mr. Kitchenette’s dish-washing burden, all the better. So the quesadillas — which would have required an additional pan a tons more counter top to assemble — became burritos (also, burritos make FMr.K happy, generally speaking). Second, the SS’s noted that even when cut in half, there was a ton. of. food. Also a pet peeve here at The Kitchenette, so for this version, I tried to gear it more toward two people. Two hungry people, but just two. Finally, I kept a serious eye on those beans!

All Recipes offers the option to recalculate the whole thing for the number of people you have, but when I tried it, the measurements for this particular recipe got so silly I decided to just tweak it as I saw fit. We ended up with two huge burritos (and a few tablespoons of leftovers), which think would also translate to four big tacos, if that’s what you’re into. Do as I say and not as I do: don’t overfill your tortillas or innards will fall out all over.

Also, and this change is probably pretty obvious, the Kitchenette version also involved actual chicken. But as you can see in the original recipe and the SS’s post, it is totally doable (and I’m sure quite delicious, as Mr.S is usually a meat-eater), with vegetarian-friendly “chicken” strips.

Black Bean-Mango-Chicken Burritos

Serves 2


1 can black beans, drained
1 Tablespoon vegetable oil
1/2 medium onion, chopped (about 3/4 cup)
1/2 red bell pepper, chopped (about 1/2 cup)
1/2 teaspoon Ancho chili pepper
1/2 teaspoon dried oregano
1 pinch each cayenne pepper and smoked Spanish paprika (or two pinches of just one)*
1/2 mango, peeled, seeded and diced (about 3/4 cup)
5 oz. (1 packed cup) grocery store rotisserie chicken, shredded or cut into bite-sized pieces
2 10-inch (burrito-sized) flour tortillas (or four taco-sized tortillas)
1/2 cup arugula leaves, thoroughly rinsed and torn
shredded Cheddar cheese, for serving
salsa, for serving
sour cream, for serving


Place the beans in a saucepan over medium heat, mush them up a little bit with a potato masher of serving fork. Cook three or four minutes, stirring occasionally. Reduce heat to low and keep warm until ready to serve.
Meanwhile, put the oil in a skillet over medium heat. Add onion and red bell pepper and saute 1 minute.
Stir in Ancho chili pepper, oregano, cayenne and paprika and saute 3 more minutes or until vegetables have softened. Add mango and chicken (or vegetarian chicken strips) and continue cooking about 2 minutes, until mango and chicken are heated through.
Warm tortillas in foil in the oven or in plastic wrap in the microwave (about 20 seconds should do it). Spread warm tortillas with equal amounts of the black beans, mango mixture, Cheddar cheese and arugula.
Add salsa and sour cream as desired, roll up and chow down.

* Yes, I actually have something that measures “a pinch.” I reckon it’s about 1/8 teaspoon, but you should use these two (or just one) ingredients to add as much heat and smoke as you like.

One Response leave one →
  1. March 31, 2010

    LOVE the pinch spoon. Also, can you talk to the Future Mrs. AR about the benefits of reducing the dishwashing burden?

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