SERVES 4
TOTAL TIME: 35 minutes
We like the convenience of using store-bought rotisserie chicken here; however, you can also use our recipe for Simple Shredded Chicken. Feel free to use leftover or precooked rice here; for more information on buying precooked rice, click here. Serve with salsa, guacamole, sour cream, and lime wedges. See the photos that follow the recipe.
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2 |
tablespoons vegetable oil |
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1 |
(15-ounce) can black beans, rinsed |
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1 |
teaspoon minced canned chipotle chile in adobo sauce, plus 1 teaspoon adobo sauce |
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3 |
garlic cloves, minced |
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1 |
cup jarred chunky tomato salsa, drained with juice reserved |
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½ |
cup water |
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Salt and pepper |
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2 |
cups cooked rice |
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1½ |
cups shredded rotisserie chicken |
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12 |
ounces cheddar cheese, shredded (3 cups) |
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4 |
(10-inch) flour tortillas |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with aluminum foil and spray with vegetable oil spray.
2. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add black beans, chipotle, and garlic and cook until fragrant, about 1 minute. Stir in reserved salsa juice, water, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes. Off heat, use back of wooden spoon to mash some of beans against side of skillet. Season with salt and pepper to taste.
3. Meanwhile, microwave rice and chicken in medium covered bowl until hot, stirring occasionally, about 2 minutes. Stir in salsa and 2 cups cheddar.
4. Lay tortillas on clean counter and spread one-quarter of bean mixture evenly over bottom half of each tortilla, leaving 1- to 2-inch border at edge. Mound rice mixture on top of beans. Roll tortillas up tightly around filling into burrito, and lay, seam side down, on prepared baking sheet. Sprinkle remaining 1 cup cheese over top and bake until cheese is spotty brown and burritos are heated through, about 10 minutes. Serve.