Ingredients
– 1 tbsp vegetable oil
– ¾ cup fresh pico de gallo
– 1 chipotle chile pepper in adobo sauce minced
– ¼ cup black bean salsa
– 14 oz pinto beans
– ½ cup water
– 1 ½ cup chopped rotisserie chicken
– salt and pepper
– 4 burrito sized flour tortillas
– 1 ⅓ cup cooked rice
– 4 oz shredded cheese
– 1 cup shredded romaine
– sour cream
Instructions
1. Heat the vegetable oil in a pot over medium heat.
2. Add the pico de gallo, chipotle pepper, adobo sauce, and salsa. Allow to cook, stirring constantly 2 to 3 minutes.
3. Stir in the pinto beans and water. Bring to a simmer and add the chopped chicken.
4. Allow sauce to thicken, about 3 to 5 minutes when everything is heated through.
5. Off heat, stir in the cilantro and season with salt and pepper as needed.
6. Arrange the burritos on a work surface and divide the rice evenly between them.