These burritos are stuffed with delicious seasoned chicken, black beans, cheese and homemade cilantro rice all rolled in a soft tortilla. These are great for eating on the go, or pair it with some tasty sides to make a full meal. These are also good served with guacamole, sour cream or even some homemade salsa. These can also be frozen for if you want to make them a head of time and eat on another day.
I used rotisserie chicken seasoned with some tasty spices then tossed together with some black beans. The homemade cilantro rice is easy to prepare and even makes a great side.
You can get a little creative with these and make them your own by adding corn, tomatoes or anything else that your taste buds might be craving.
Here’s what you need:
*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
*Chicken stock
*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.
Stir 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
Then roll up tightly.
I must say this was quite challenging trying my best to show you this with one hand and taking pictures with the other. Because I was alone…why…because I made these on a Sunday and hubby was no where to be found because….Football. That’s all I’m sayin.
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.
Enjoy!
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A Foodie In The South 