Mexican Chicken & Black Bean Burritos

Packed with flavour and made for easy sharing, these Mexican Chicken & Black Bean Burritos are a wholesome twist on a family favourite. Savoury chicken mince is cooked with smoky paprika, cumin and capsicum, then combined with black beans, rice and Campbell’s Real Bone Broth Gut Goodness for a rich, satisfying base. Baked until perfectly tender, the filling is spooned into warm corn tortillas and topped with reduced-fat cheddar, crisp lettuce and fresh coriander. It’s a simple, nourishing meal that’s perfect for busy weeknights or feeding a crowd.

Servings:6
Dish Type:Mexican dishes
Cooking Time:20min
Preparation Time:15min

Campbells Product used

Gut Goodness

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Ingredients

1 Tbsp peanut oil
400g chicken mince
1 red capsicum (300g), cut into 2cm cubes
2 tsp smoked paprika
1 tsp ground cumin
1 cup canned black beans, rinsed & drained
2 Tbsp tomato paste, no added salt
1 cup basmati rice
500ml Campbell’s Real Bone Broth Gut Goodness
⅔ cup grated, reduced-fat cheddar cheese
6 mini corn tortillas, iceberg lettuce & coriander to serve

Preparation

Step 1

Pre-heat oven to 180°C.

Step 2

Heat oil in a large flameproof ovenproof frying pan on medium-high heat. Cook mince for 5 minutes until starting to go brown, add capsicum, paprika and cumin.

Step 3

Stir for 1 minute. Add black beans, tomato paste, rice and Campbell’s Bone Broth Gut Goodness. Stir well to combine.

Step 4

Bring to the boil. Cover and cook in oven for about 20-25 minutes, or until rice is tender and liquid is absorbed.

Step 5

Served in a corn tortilla topped grated cheddar, lettuce and coriander.