Chicken, Rice and Black Bean Burritos
By: Tina Marie
Published: Tuesday, January 11, 2011 - 10:15am

Ingredients




16 oz canned black beans
16 oz canned refried black beans
3 boneless chicken breasts
6 medium or large flour tortillas
2 1/2 cups cheddar, Kraft mexican style cheddar or Monterey Jack co
2 cups cooked white rice
8 oz can tomato sauce
1/2 cup water
a teaspoon ecah of cumin, chili powder and garlic powder

Preparation

1 Cook the chicken breasts and chop in small pieces.  Or get a rotisserie chicken or precooked chicken and shred it up into small pieces.  Roughly 2+ cups for the amount needed. 2 Mix tomato sauce with 1/2 cup water and add spices. 3 Heat but not to boiling.  In a separate bowl mix the two cans of black beans.  (I can't always find the refried black beans but when I do it's in the Mexican food section of the grocery aisles and it really does make a diffdernce in the texture.  You can still use regular black beans but you'll need to drain and discard the juice of one of the cans.) 4 Line up your assembly line for the burittos with your pan of tomato sauce, pan of rice, black bean mix, bowl of cheese and the chicken. 5 Now put a few tablespoons of sauce in the bottome of a 9x12 glass baking dish.  Put one tortilla on a plate and a tiny bit of sauce in the center of tortilla.  Now place some rice, bean mix, some cheese and then chicken.  Roll up the buritto and place in the dish. 6 Repeat for the other 5 tortillas. 7 Cover the burritos with the rest of the tomato sauce mixture then top generously with cheese. 8 Cover with foil.  Bake at 400 degrees for 30 minutes. Remove foil gently and bake another 5 or 10  minutes so the cheese is gooey.  I get the burritos out of the pan with two spatulas and sometimes they even stay together.  One is very filling and a salad goes well with it.