This easy macro-friendly chicken burrito bake is packed with shredded chicken, black beans, and brown rice for a balanced high-protein dinner. Ready in under 30 minutes!

Ingredients

• 2 cups cooked shredded chicken (about 12 oz)
• 1 can (15 oz) black beans, drained and rinsed
• 1 1/2 cups cooked brown rice
• 1 cup salsa (mild or medium)
• 1/2 cup plain Greek yogurt or sour cream
• 1 cup shredded cheddar or Mexican blend cheese
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Optional toppings: fresh cilantro, diced avocado, sliced jalapeños

Instructions

Step 1

Preheat your oven to 375°F (190°C). In a large bowl, combine the shredded chicken, black beans, cooked brown rice, salsa, Greek yogurt, chili powder, cumin, salt, and pepper. Mix well.

Step 2

Transfer the mixture to a greased 9×13-inch baking dish and spread evenly. Top with shredded cheese.

Step 3

Bake for 15-20 minutes, until the cheese is melted and bubbly. If desired, broil for 1-2 minutes for a golden top.

Step 4

Let cool for 5 minutes, then garnish with optional toppings like cilantro, avocado, or jalapeños. Serve warm.

For best results

• Use rotisserie chicken to save even more time.
• For extra protein, add a can of drained corn or diced bell peppers.
• This casserole freezes well; assemble before baking and freeze for up to 3 months.

Variations

• Make it vegetarian: substitute chicken with extra black beans or tofu.
• Spicy version: add 1/2 teaspoon cayenne pepper or use hot salsa.
• Low-carb: replace brown rice with cauliflower rice.

Nutrition

• Calories385 kcal
• Total Fat14g
• Saturated Fat6g
• Cholesterol85mg
• Sodium720mg
• Total Carbohydrates34g
• Dietary Fiber8g
• Sugars4g
• Protein32g

Common Questions