Chicken Black Bean and Cilantro Rice Burritos
*1 can of black beans drained and rinsed
*shredded cheese; I used a Monterey Jack and Colby blend
*8 to 10 large flour tortillas
*1 TBS olive oil
For The Rice:
*1 cups of long grain rice (once cooked it will yield 2 cups)
*I have used instant rice when I want the rice cooked a little faster
*2 tsp. lime juice
*1 TBS dried cilantro or 2 TBS fresh cilantro
For The Chicken:
*1 rotisserie chicken removed from the bones and the skin taken off
*2 garlic cloves minced
*1/4 tsp. chili flakes or more to taste
*1/4 tsp. salt or more to taste
*1 tsp. onion powder
*1/2 tsp cumin
*1/ 2 tsp. coriander
*1/2 tsp dried oregano or more to taste
*juice of 1/2 of a lime
Cook the rice according to the package, but omit the water and replace with the chicken stock instead.
When the rice is cooked gently stir in the lime juice and the cilantro; set aside.
Heat a large skillet to medium high heat and add the olive oil. Add in the chicken and the rest of the ingredients for the chicken. Stir and cook for about 5 to 10 minutes then add in the beans and cilantro rice and cook another 5 minutes.
Preheat oven to 400°.
Warm the tortillas in the microwave. This will help make them more pliable.
They them flat on a good work surface. Place some of the chicken rice mixture on the tortilla and sprinkle on a desire amount of cheese.
Fold in the sides of the tortillas then roll up tightly.
Repeat with the remaining burritos.
Spray a baking sheet with non stick spray and place the burritos seam side down.
Serve with a side, guacamole, sour cream or your favorite burrito sauce.
*How To Freeze*
Wrap each burrito in waxed paper and foil tightly then place in a zip top bag. Make sure to label and date.
These can be frozen up to 3 months.
*To Reheat From Frozen*
On wrap and remove the waxed paper. Wrap the burrito back in foil and bake in a 350° oven for 40 minutes or until heated through.
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