Chicken & Cilantro Rice Burritos

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These were really good but, make sure you're seasoning everything as you go along, because when I was done I felt like they needed more salt!
Also, they're calling for chicken and veggies that have already been roasted. I cooked my own chicken just for this, and roasted a red pepper, a sweet potato, and chopped up a jalapeno.

  • Prep time 15 minutes
  • Total time 30 minutes
  • Portion size 8 servings
3 tablespoons vegetable oil , divided
1 clove garlic , minced
1 teaspoon chili powder
1 cup rinsed drained canned pinto beans (1 used the whole can, seemed close to a cup)
3/4 teaspoons salt , divided
6 green onions , chopped
2 roasted whole chicken legs (see Roasted Chicken & Veggies With Lemon Herb Rice), skinned, boned and shredded
2 cups roasted vegetables, coarsely chopped (the link to recipe says red onions, red peppers, yam)
2 teaspoons ground cumin
4 large soft flour tortillas
2 cups Big Batch White or Brown Rice
3/4 cups cilantro, chopped
2 tablespoons lime juice
1 cup shredded Cheddar cheese
Guacamole and/or Pico de Gallo (optional)


Position rack in top third of oven; preheat to 400°F. Line baking sheet with parchment paper.

In small saucepan, heat 1 tbsp of the oil over medium heat; cook garlic and chili powder, stirring, until fragrant, about 30 seconds. Add beans, 1/4 tsp of the salt and 1/4 cup water; using potato masher, mash until in chunky paste. Cook, stirring, until heated through, about 2 minutes. Set aside.

In large nonstick skillet, heat 1 tbsp of the remaining oil over medium heat; cook green onions for 2 minutes. Add chicken & vegetables from Roasted Chicken & Veggies With Lemon Herb Rice, cumin and remaining 1/2 tsp salt; cook, stirring, until heated through, about 2 minutes. (Do whatever you need to do if you're cooking new chicken, roasting new vegetables, etc).

In bowl, stir together rice from Big Batch White Rice or Big Batch Brown Rice, cilantro, lime juice and remaining 1 tbsp oil until combined.

Divide rice mixture among tortillas; top with bean mixture, chicken mixture and cheddar. Fold up bottoms of tortillas; fold in sides and roll up. Place, seam side down, on prepared pan. Bake, flipping halfway through, until golden, about 15 minutes.

Cut each burrito in half; serve with Guacamole and Pico de Gallo (if using).

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