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Tequila Lime Chicken and Black Bean Burritos

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  • 2 boneless, skinless chicken breasts
  • 1/3 cup tequila
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • zest of 2 limes
  • 4 burrito-sized tortillas
  • 2 tomatoes, chopped and seasoned with salt + pepper
  • 1 cup of black beans
  • 1 cup of sweet corn
  • 1 cup of shredded lettuce
  • 1/2 cup of guacamole
  • 1/4 cup freshly torn cilantro


  • Whisk tequila, olive oil, lime juice, salt, pepper and lime zest in a bowl until combine. Add chicken to a ziplock bag or baking dish and pour marinade ingredients over top. Marinate (in the fridge!) for 2-24 hours, flipping chicken a few times. When you’re ready to prepare the burritos, preheat oven to 375 degrees F.
  • Remove chicken from the fridge and heat a large oven-safe skillet over medium-high heat. Add a drizzle of olive oil or nonstick spray and add chicken, searing both sides until golden brown, about 2 minutes per side. Place the skillet in the oven and bake for 15 minutes, or until chicken is cooked through. Remove and shred chicken with two forks.
  • To build the burritos, place the tortillas in the hot oven for a minute or two. Once warm, remove and place on a large square of aluminum foil or parchment paper, topping each with an equal amount of the chicken, beans, corn, lettuce, tomato, guacamole and cilantro. And anything else you want! To wrap the burritos, fold in the top and bottom ends, then roll the burrito together from right to left, rolling the foil or paper with it. To eat, either cut down the center with a serrated knife of remove one of the ends from the foil or paper.


[marinade fromĀ my tequila steak salads]


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg

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