Weeknight Chipotle Chicken Burritos

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.

7. Pile the cheese, chicken filling, and romaine lettuce on top. Wrap the bottoms in and fold the tops over all burrito style..

8. Serve with additional burrito fixings.

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