Serves 4
2 tablespoons vegetable oil
1 (15.5-ounce) can black beans, drained and rinsed
1/2 cup water
1 cup prepared chunky salsa, drained and juice reserved
1 small can chipotle Chile , minced, plus 1 teaspoon
adobo sauce
3 garlic cloves, minced
salt and pepper
2 cups cooked rice
1-1/2 cups shredded rotisserie chicken
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
4 (10-inch) flour tortillas
Adjust an oven rack to middle position and heat oven to
450 degrees. Heat oil in large nonstick skillet over medium-high heat until
just beginning to smoke. Add black beans, water, reserved salsa juice, chile
and adobo sauce and cook until liquid has evaporated and beans are soft, about
5 minutes. Add garlic and cook until fragrant, about 30 seconds. Using potato
masher, mash beans lightly. Season with salt and pepper.
Place rice in medium microwave-safe bowl, cover with
plastic wrap, poke holes in plastic, and microwave on high power until hot,
about 90 seconds. Stir in salsa, chicken, and 1-1/2 cups cheddar cheese. Spread
one-quarter of black bean mixture down center of each tortilla, leaving 2-inch
border at ends. Mound rice mixture on beans and fold tortillas to form
burritos. Transfer to baking sheet, sprinkle with 1-1/2 cups Monterey Jack
cheese, and bake until cheese is bubbly, about 10 minutes.
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