california chicken burritos

prep time:  tbd
cook time:  15 minutes
servings:  4

ingredients:
2 tablespoons vegetable oil
1 15.5-ounce can black beans - drained
1/2 cup water
1 cup prepared chunky salsa - drained and juices reserved
1 small canned chipotle chile - minced + 1 teaspoon adobo sauce
3 garlic cloves - minced
salt
pepper
2 cups cooked rice
1 1/2 cups shredded rotisserie chicken
3 cups shredded cheddar cheese
4 10-inch flour tortillas
1 avocado - sliced (optional)
romaine lettuce (optional)
sour cream (optional)

steps:
1.  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.

2.  add garlic and cook until fragrant, about 30 seconds.  using a potato masher, mash beans lightly.  season with salt and pepper to taste.

3.  place rice in a medium bowl and add salsa, chicken and 1 1/2 cups cheddar cheese. 

4.  spread 1/4 of black beans mixture down center of each tortilla, leavings 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 cheese and bake until cheese is bubbly, about 10 minutes.

5.  garnish with sliced avocado, chopped romaine and sour cream.

- cook's country, august/september 2006