Burrito with Pinto Bean, Сhicken and Rice
by Editorial Staff
This deliciously juicy burrito is perfect for a hearty snack or dinner. Shredded chicken is warmed up in a sauce along with canned pinto beans, pico de gallo, and chipotle peppers to fill the burrito with a spicy, smoked flavor. The burritos are then wrapped tightly in a large tortilla and can be served with guacamole.
Cook: 30 mins
Servings: 4
Ingredients
- 1.5 tablespoon. chopped grilled chicken, skinless
- 1 can (400g) canned pinto beans, rinse with 1 tablespoon. vegetable oil
- 3/4 tablespoon. pico de gallo or fresh salsa
- 1 chipotle pepper in adobo sauce, chopped + 1-2 tablespoon. sauce from a can
- 1/4 tablespoon. coarsely chopped fresh cilantro
- 4 wheat tortillas for burritos
- 1 and 1/3 tablespoon. boiled white rice, warm
- 1 and 1/3 tablespoon. grated cheese (about 140 gr.)
- 1 and 1/3 tablespoon. chopped Romano salad
- Guacamole, for serving (optional)
Directions
- Heat the oil in a medium saucepan over medium-high heat. Add 0.5 tablespoon. pico de gallo, chipotle peppers, and adobo sauce to taste; cook until mixture sizzles, about 2 minutes. Add beans and 3/4 tablespoon. water and bring to a low boil, add chicken and cook until sauce thickens about 2 minutes. Add cilantro and salt to taste.
- Reheat the tortillas as directed on the package. Line the rice in a horizontal strip at the bottom of each flatbread, 4 cm back from the edges on all sides. Place the grated cheese, chicken mixture, lettuce, and remaining pico de gallo evenly on top.
- Fold the bottom edge of each tortilla tightly over the filling, fold over the sides, and roll tightly. Cut the burrito in half and serve with the guacamole.
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