I love simple meals that fill the house with good smells. The Macro-Friendly Chicken Burrito Bake is fast, tasty, and great for busy nights, and I make it when I want comfort without fuss. I also look to other easy bakes like my dump-and-bake chicken tzatziki casserole for ideas.
Dad James taught me to make pans that feed the whole crew, and he always asked for extra salsa on the side.
What You’ll Need
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup cooked rice
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips or whole wheat tortillas for serving
My Trusted Kitchen Tools
I use a large bowl, a greased 9×13 baking dish, and a good oven thermometer to keep things steady. If you like wraps, this method is similar to the one I use in my cheesy garlic chicken wraps when I want a handheld version instead.
Bringing It All Together
- Preheat the oven to 375°F (190°C).
- Mix chicken, black beans, rice, salsa, cumin, chili powder, salt, and pepper in a large bowl.
- Transfer the mix to a greased baking dish and spread it out.
- Sprinkle the shredded cheese evenly on top.
- Bake for 20 to 25 minutes until the cheese melts and bubbles.
- Let it rest for a few minutes, then serve with chips or tortillas.
Making It Your Own (Swaps & Ideas)
Swap the chicken for turkey or tofu to change the protein. Add corn, diced bell pepper, or chopped cilantro for more color and flavor. For a green side, I sometimes serve this with baked broccoli cheese balls for a fun crunch.
How We Love to Serve It
I like to spoon the bake into warm tortillas for quick burritos. We also pile it on plates and let everyone add avocado, sour cream, or extra salsa. Leftovers make a great bowl with a handful of fresh greens.
A Few Tips For Success
Use warm rice so the bake heats through evenly. Taste and adjust salt and spice before baking. If your cheese browns too fast, cover the dish loosely with foil halfway through baking.
Saving Some For Later
Cool the bake to room temperature, then store it in an airtight container for up to four days in the fridge. Freeze portions in freezer-safe containers for up to three months. Reheat in the oven at 350°F until warm, or use a microwave for single servings.
From My Kitchen to Yours
I make this when I want an easy, filling meal that does not take a lot of thought. I hope it becomes a go-to for your weeknights, too.
Your Questions, Answered
Is the Macro-Friendly Chicken Burrito Bake good for meal prep?
Yes. I think it stores well and warms up nicely, so it makes lunch or dinner prep very simple for several days.
Can I make the Macro-Friendly Chicken Burrito Bake spicier?
You can. Add hot salsa, a pinch of cayenne, or chopped jalapeños to the mix before baking to raise the heat.
How long does the Macro-Friendly Chicken Burrito Bake keep in the fridge?
I keep it in the fridge for up to four days. If you want more time, freeze portions and thaw them before reheating.
Print
Macro-Friendly Chicken Burrito Bake
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A fast and tasty dish that provides comfort without fuss, perfect for busy nights.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can black beans, drained and rinsed
- 1 cup cooked rice
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Tortilla chips or whole wheat tortillas for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Mix chicken, black beans, rice, salsa, cumin, chili powder, salt, and pepper in a large bowl.
- Transfer the mix to a greased baking dish and spread it out.
- Sprinkle the shredded cheese evenly on top.
- Bake for 20 to 25 minutes until the cheese melts and bubbles.
- Let it rest for a few minutes, then serve with chips or tortillas.
Notes
Use warm rice for even heating. Adjust salt and spice before baking. Cover with foil if cheese browns too quickly. Great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, burrito bake, easy recipe, comfort food, meal prep