Healthy Mexican Cooking: How to Make a Chicken Black Bean Burrito with Mojo Verde

Healthy Mexican Cooking: How to Make a Chicken Black Bean Burrito with Mojo Verde

Mexican food is known for its bold flavors and vibrant colors, but it's often associated with unhealthy ingredients like cheese, sour cream, and fried tortilla chips. However, with a few simple ingredient swaps and flavor-packed sauces, it's easy to create healthy and delicious Mexican dishes that you can feel good about eating. In this article, we'll show you how to make a chicken black bean burrito with mojo Verde, a flavorful sauce made with fresh herbs, garlic, and olive oil. This dish is packed with protein, fiber, and healthy fats, making it a satisfying and nutritious meal that's perfect for any day of the week.


  • 700g chicken thigh fillets, thinly sliced
  • 2 tbs tomato paste
  • 1 tsp each ground coriander, ground cumin, smoked paprika
  • 1/2 tsp ground chili
  • 1/3 cup (80ml) extra virgin olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 400g can black beans, rinsed, drained
  • 450g packet microwave long grain rice, cooked to packet instructions
  • 2 avocados
  • Juice of 1 lime, plus extra lime halves to serve
  • 2 cups white cabbage, finely shaved
  • 4 large tortillas, warmed
  • 1/2 cup (130g) store-bought tomato salsa
  • Coriander leaves, to serve

Mojo Verde:

  • 1 bunch coriander
  • 1/2 bunch fresh oregano, leaves picked
  • 4 garlic cloves, roughly chopped
  • 1 tsp ground cumin
  • Juice of 1 lemon
  • 1/3 cup (80ml) extra virgin olive oil


1. To make the mojo Verde, place the coriander, oregano, garlic, cumin, lemon juice, and olive oil in a food processor and blend until smooth.

2. In a large non-stick frypan, heat the oil over medium heat. Add the onion and garlic and cook, stirring, for 3-4 minutes until lightly golden and softened.

3. Add the chicken, tomato paste, ground coriander, ground cumin, smoked paprika, and ground chili to the frypan. Increase the heat to medium-high and cook for 12-15 minutes, turning the chicken regularly, until the chicken is lightly caramelized and cooked through.

4. Add the black beans and rice to the frypan, and stir to completely coat and warm through. Season to taste.

5. Combine the avocado and half the lime juice in a bowl and coarsely mash. Season to taste.

6. Toss the cabbage with the remaining lime juice in a bowl.

7. Spread the avocado onto the base of the tortillas. Top with the chicken and rice mixture, then salsa, cabbage, mojo verde, and coriander leaves.

8. Serve immediately with extra lime halves alongside.

This recipe is a healthy Mexican dish that is packed with protein, fiber, and healthy fats. The black beans and avocado provide fiber and healthy fats, while the chicken and rice provide protein. The mojo verde adds a burst of flavor without adding unhealthy ingredients. Enjoy!