I always get super giddy when it’s burrito night. I think about it during the day. I fantasize and strategize when to start prepping. It’s not that burritos take long to put together! I’m just a weirdo and think about my next meal approximately 26 months before I eat it.
But these, these chicken burritos are SO easy to pull together. A. Hello, we’re using a rotisserie chicken. Shred, shred, shred; done. B. The kid version is crazy-simple, with black beans and a kiss of salsa, and takes, like, four seconds to make. C. The adult version is BAMMIN’ with fresh flavors and spice. No idea why I said “bammin'” just now.
You just need to make these. What takes them over the top is a little jaunt under the broiler. Oh my. You guys, the cheese will brown and bubble. Your face will sing praises. Your legs will involuntarily do a little jig.
In other words, it’s winter and you really need these in your life.
One Recipe, Two Meals: Chicken Burritos
1 rotisserie chicken, shredded
1 can (15 ounces) black beans, drained and rinsed
1/2 cup water
2 tablespoons salsa
1 jalapeno (one half chopped and seeded for less heat, the other half thinly sliced)
2 scallions, thinly sliced
2 tablespoons chopped red onion
1/2 cup chopped cilantro
1 teaspoon cumin
4 large tortillas
1 block (8 ounces) cheddar cheese, shredded
1/2 avocado, sliced
Chopped Roma tomato and sour cream for garnish
Salt and pepper, to taste
In a large skillet, add the shredded chicken, black beans, water and salsa. Heat through, salting as needed. At this point, you’re ready to build the kid-friendly burritos. Using tongs, transfer about half a cup of the chicken mix into the center of a tortilla. Top with a small handful of shredded cheese, tuck in the sides and roll up to form a burrito. Now, if you want the burrito warm and toasty, just top with more cheese and slide it into the oven under the broiler for a minute or two, melting the cheese. Top with salsa and serve!
Now, for you, let’s amp up our burrito filling a bit — cool? So, you’ll just add the chopped jalapeno, scallions, red onion, a good squeeze of lime juice, cilantro and cumin. You could even add a little more salsa if you want! You should want. Toss it all together and heat it through, adding more salt and pepper to taste.
Place a mound of the filling in the center of 2 more tortillas, and top with shredded cheese. Fold in the sides and roll up to form a burrito. Top with more cheese and broil for a minute or two, for extra awesomeness. This will be a good decision for your life.
Slice in half and garnish with the remaining sliced jalapeno, lime wedges, cilantro leaves, a dollop of sour cream and sliced avocado! You’ll never know what hit ya.
Follow Bev on her blog, Bev Cooks, if you think you can even handle more.