These Chicken Sausage, Black Beans, and Cilantro-Lime Rice Burritos are delicious and so easy to make. Today I’m using Italian chicken sausage. It’s healthier and adds great flavor.

Pan-searing the outside of the whole-grain tortillas gives these burritos great texture.

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time:1 hour 20 minutes
Yields: 8 servings
Equipment: 1 (12-inch) sauté pan, 1 (12-inch) cast-iron skillet, 1 (cast-iron) grill press, non-stick cooking spray, chef’s knife, 1 (3-quart) saucepan, 2 large serving bowls, Microplane, cutting board

Ingredients for the Fajita Seasoning:
Yields: 2 1/2 cups of Fajita Seasoning
8 teaspoons of chili powder
4 tablespoons of cornstarch
4 teaspoons of kosher salt
4 teaspoons of smoked paprika
4 teaspoons of granulated sugar
2 teaspoons of onion powder
4 teaspoons of garlic powder
1 teaspoon of cayenne pepper
2 teaspoons of ground cumin

Ingredients for the Burritos:
2 tablespoons of olive oil
1 pound of Italian chicken sausage, casings removed
1 tablespoon of kosher salt
1 teaspoon of red pepper flakes
1 onion, diced
2 cloves of garlic, minced
2 tablespoons of Fajita seasoning
1 1/2 cups of chicken stock, unsalted
1 lime, juiced
1 (15-ounce) can of black beans, low sodium, drained and rinsed
1/4 cup of cilantro, roughly chopped
8 large whole-grain flour tortillas (substitute flour tortillas)
1 package (8 ounces) of finely shredded Mexican cheese blend
Cilantro-lime rice
Pico de Gallo

Ingredients for the Cilantro Lime Rice:
1 bag of Success (boil-in-a-bag) Basmati white rice (substitute brown rice)
1 tablespoon of kosher salt
1 tablespoon of olive oil
1 teaspoon of black pepper, freshly ground
1/4 cup of cilantro leaves, roughly chopped
2 tablespoons of lime zest (2 to 3 limes)
1 lime, juiced

Ingredients for the Pico de Gallo:
1 pint of red grape tomatoes, halved
1 pint of yellow grape tomatoes, halved
1 Fresno chili, seeded and minced (substitute jalapeño)
1 lime, juiced
1/2 red onion, finely diced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon kosher salt
1 teaspoon black pepper, freshly ground

Instructions for the Fajita Seasoning:

In a medium mixing bowl, add all the ingredients from the list above and mix.

Tip: Store in an airtight container in a cool, dry place.

Instructions for the Cilantro Lime Rice:

In a 3-quart saucepan, add 1 quart of water and 1 tablespoon olive oil. Submerge 1 unopened bag of rice. Bring to a boil and add kosher salt over medium-high heat. Boil uncovered for 8-10 minutes. Use tongs to remove the bag from the saucepan. Drain the excess water. Carefully cut open the bag, then transfer the rice to a large mixing bowl. Add lime zest, lime juice, chopped cilantro, and fresh ground black pepper, and stir to combine. Set aside.

Instructions for the Pico de Gallo:

In a large mixing bowl, add the ingredients listed above. Toss to combine. Cover with plastic wrap and refrigerate for 15 minutes before serving.

Instructions for the Chicken Sausage, Black Beans, and Cilantro-Lime Rice Burritos: In a large sauté pan over medium-high heat, add olive oil and diced onions, kosher salt, and freshly ground black pepper.

Stir frequently and cook for 3-5 minutes or until the onions are soft and translucent. Add red pepper flakes and minced garlic, and cook for an additional 1 minute. Next, add the chicken sausage. Using the back of a wooden spoon, start breaking up the sausage. Add 2 tablespoons Fajita seasoning. Continue cooking, stirring occasionally, for 5-7 minutes or until the meat is no longer pink.

Add chicken stock and fresh lime juice, reduce the heat to medium-low, and simmer for 20-25 minutes, stirring occasionally.

After the sausage simmers for 25 minutes, add the black beans and stir to combine. Cook for another 2-3 minutes, allowing the beans to heat through. Remove from heat, add the chopped cilantro.  

Start by warming up 8 whole-grain flour tortillas. Place a tortilla on a microwave-safe plate, and cover it with a damp paper towel. Microwave on high for 30 seconds to 1 minute, depending on the number of tortillas. This process makes them pliable.

Lay the tortilla on a flat surface. Place 2 tablespoons of chicken sausage on the bottom third of the tortilla, and add small amounts of Colby Jack cheese, cilantro-lime rice, and Pico de gallo. Once the fillings are in place, pull the bottom half of the burrito over the meet the top half. Then, pull the tortillas back. This forms the filling into a roll. Next, fold one side in. Then fold the other side. With both ends folded tightly, roll your tortilla.

Preheat a cast-iron skillet over medium-low heat. Lightly spray non-stick cooking spray on each side of the burrito. Set the burrito in the hot skillet, placing the grill press on top. Every 30 seconds, check the burrito. You’re looking for a golden brown color. This process happens quickly. Flip the burrito and repeat on the other side.

To serve, slice the burritos on the bias and serve with a side of my Pico de Gallo. You can see the layers inside. I felt really good about this dish. Using leaner meat and a whole-grain tortilla, this meal was totally guilt-free and super satisfying.

There you have it, my Chicken Sausage, Black Beans, and Cilantro-Lime Rice Burritos.

Note:
1) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value matter to you, I recommend running the ingredients through your preferred online nutritional calculator. Calories and values can vary, depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2014/08/05/pico-de-gallo-two-ways/