Chicken, Rice and Black Bean Burritos

Photo: Tina Marie

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

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.

Mix tomato sauce with 1/2 cup water and add spices.

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.)

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.

Now put a few tablespoons of sauce in the bottome of a 9x12 glass baking di sh. 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.

Repeat for the other 5 tortillas.

Cover the burritos with the rest of the tomato sauce mixture then top generously with cheese.

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.