California Chicken Burritos
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil
- 1 (15 1/2 ounce) can black beans, drained
- 1⁄2 cup water
- 1 cup chunky salsa, drained and juices reserved
- 1 small chipotle chile, minced (from 1 can of chipotles en adobo)
- 1 teaspoon adobo sauce
- 3 garlic cloves, minced
- salt
- fresh ground black pepper
- 2 cups cooked white rice (see note above)
- 1 1⁄2 cups shredded rotisserie-cooked chicken
- 3 cups shredded cheddar cheese
- 4 (10 inch) flour tortillas
directions
- Adjust oven rack to middle position and heat oven to 450 degrees.
- Heat oil in large nonstick skillet over medium-high heat until just beginning to smoke.
- Add black beans, water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Using potato masher, mash beans lightly.
- Season with salt and pepper.
- Place rice in medium microwave-safe bowl, cover with plastic wrap, poke holes in plastic, and microwave on high power until hot, about 90 seconds.
- Stir in salsa, chicken, and 1 1/2 cups cheddar.
- Spread one-quarter of black bean mixture down center of each tortilla, leaving 2-inch border at ends.
- Mound rice mixture on beans and fold tortillas to form burritos.
- Transfer to baking sheet, sprinkle with remaining 1 1/2 cups cheddar, and bake until cheese is bubbly, about 10 minutes.
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RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!