Tex-Mex Chicken and Black Bean Burrito Bowl

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A hearty Tex-Mex inspired burrito bowl combining seasoned chicken, black beans, and vibrant veggies for a fulfilling meal. This Mexican-inspired rice and grain recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cooked black beans
• 2 cups cooked white rice
• 1 cup, halved cherry tomatoes
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream

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Instructions

1. Step 1: Combine 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Rub this spice mix evenly over 1 lb boneless skinless chicken breasts.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Remove and let rest 5 minutes, then slice into strips.
3. Step 3: In a large bowl, mix 2 cups cooked white rice with 1 cup cooked black beans, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro. Drizzle 2 tbsp lime juice over the mixture and toss gently.
4. Step 4: To serve, divide the rice and bean mixture among 4 bowls, arrange sliced chicken on top, sprinkle 1/2 cup shredded cheddar cheese over each bowl, and finish with a dollop of 1/4 cup sour cream per serving.