1cupblack beansabout 7 ½ ounces, rinsed and drained
1teaspoonchili powder
½teaspoonground cumin
810-inchflour tortillasor gluten-free tortillas
1cupshredded Mexican blend cheeseor shredded cheddar; use plant-based cheese for dairy-free
1cupsalsaplus more to garnish
1cupsour creamto garnish, or use plant-based sour cream for dairy-free
Instructions
Prep: Finely chop the onion and chop the cilantro; set aside. Dice the chicken into small bite-size pieces.
Make the rice: Place the rice, 3 quarters of chicken broth, and the salt in a medium pot and heat uncovered on high until the broth starts to boil. Stir, cover and turn the heat down to low to let simmer for 15 minutes. Then, still covered, place the pot onto a cool burner and let sit for 10 more minutes.
Make the chicken and beans: Meanwhile while the rice is cooking, heat half the olive oil in a large skillet over medium heat and add the chicken once the oil shimmers. Sauté for 6-8 minutes, turning often, until chicken is cooked through. Drain off any liquid and return pan to stove. Move the chicken to one side of the pan, add the rest of the oil and sauté the onions for a couple minutes until translucent. Add the remaining broth, beans and spices and give everything a good mix with the chicken, cooking for about 5 minutes or until the broth starts to get absorbed. Finally, mix in the rice and cook for a couple minutes more until everything is heated through.
Assemble the burritos: Warm the oven to 200°F. Place the first tortilla on a square of aluminum foil and add a large spoonful of the filling mixture to one side of the burrito (but not too close to the edge). Top with some shredded cheese, salsa, sour cream and cilantro. Roll up the edge nearest to the filling first, then roll the two sides closed, and finally continue to roll up the original edge into a burrito. With the burrito at the edge of the foil, roll up and crimp the sides of the foil. Repeat with the remaining burritos and then place all in a large oven-safe pan and warm in the oven for 10 minutes.
Enjoy: Remove the burritos from the oven, serve with more salsa and some sour cream, and enjoy! Leftovers wrapped in foil can be stored in the fridge for 2 days, or stored for up to 2 months in the freezer.
Notes
Storage: Burritos wrapped in foil can be stored in the fridge for 2 days, or stored for up to 2 months in the freezer.