Chipotle Black Bean Chicken Burritos
These Chipotle Chicken and Black Bean Burritos Great for Busy Nights When You Need an Easy Dinner Recipe! Stuffed with Rice, Chicken, Black Beans, Avocado, Sour Cream and Cheese
- 1/2 cup long grain white rice
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1 large clove of garlic chopped
- 1 15-ounce can black beans, drained
- 1 chipotle pepper in adobo sauce chopped plus 2 tablespoons of the sauce
- 1 tablespoon chopped fresh cilantro dvided
- 1 large avocado pitted and peeled
- Juice from 1 lime
- 1/2 tsp kosher salt
- 6 large flour tortillas
- 3 cups cooked shredded chicken
- 3/4 cup shredded Monterey Jack cheese
- 6 tablespoons sour cream
Preheat oven to 250 degrees.
Bring 1 cup of water (plus 1/2 teaspoon salt) to a boil in a small saucepan over high heat. Add the rice and cook it for 20 minutes, or until the water is absorbed and the rice is tender.
While the rice cooks, make the black beans. Heat the olive oil over medium heat in a large skillet. Add the onion and cook it for about five minutes, or until it starts to soften. Add the garlic, black beans, and chipotle pepper and adobo sauce. Stir and cook it all for another five minutes. Add 1/2 tablespoon of chopped cilantro and mash the beans with a potato masher until the mixture resembles refried beans. Turn the heat off.
In a small bowl, mash the avocado with a fork. Add the lime juice, salt, and 1/2 tablespoon of cilantro and stir to combine.
Divide the rice, black beans, shredded chicken, cheese and guacamole between six tortillas. Top each with 1 tablespoon of sour cream. Fold the sides of the tortillas in and roll to make a burrito. Wrap each burrito in tin foil and place on a baking sheet or in a baking dish. Warm the burritos in the oven until ready to serve.
Calories: 498kcal | Carbohydrates: 48g | Protein: 29g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 713mg | Potassium: 679mg | Fiber: 9g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 4mg | Calcium: 186mg | Iron: 3.2mg