Chicken Burritos

 

1 1/2 C. cooked rotisserie chicken, shredded

1 C. cooked rice

1/2 C. canned beans (black or pinto), drained

1/2 C. shredded cheese

2 large flour tortillas

1 T. oil

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. kosher salt

Optional: Salsa, Sour cream, Hot sauce

 

Heat a pan over medium-high with the oil. Add the chicken, chili powder, cumin, and salt. Toss and let it get a little color in spots. Add the beans and rice, stir until everything’s hot and combined. If it feels dry, add a splash of water or broth. Warm the tortillas so they’re flexible. Divide the filling between them, add cheese, and any extras like salsa or sour cream and roll up. Put the burritos seam-side down in a dry pan and toast until golden and crisp.