| Level: | Easy |
| Total: | 25 min |
| Prep: | 20 min |
| Cook: | 5 min |
| Yield: | 8 servings |
Ingredients
- 4 garlic cloves
- 2 serrano chilies, seeds removed
- 1 large handful fresh cilantro leaves
- Juice 2 limes
- Juice 1 orange
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 large flour tortillas
- 1 (3 to 4 pound) whole roasted chicken, shredded
- Yellow Rice, recipe follows
- Spicy Black Beans, recipe follows
- 2 avocados chopped
- 1 cup grated queso blanco or Monterey jack cheese
- Sour cream, for garnish
- Cilantro leaves, for garnish
- Lime wedges, for garnish
- 2 cups long-grain rice
- 4 cups water
- 2 cloves garlic, smashed
- 1 teaspoon turmeric
- 1 teaspoon kosher salt
- 1 bay leaf
- 2 cups (about 1 pound) dried black beans, picked over and rinsed
- 3 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 jalapeno pepper, chopped
- 2 cloves garlic, chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper
Instructions
- Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.
- To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.
- Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
- Yield: 8 servings
- Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
- In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.
- Yield: 8 servings
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1177 |
| Total Fat | 57 g |
| Saturated Fat | 14 g |
| Carbohydrates | 116 g |
| Dietary Fiber | 17 g |
| Sugar | 6 g |
| Protein | 52 g |
| Cholesterol | 116 mg |
| Sodium | 1468 mg |
Reviews
Love these recipes! Our family favorite burritos are all thanks to Tyler for sharing these recipes! Easy and super yummy!
This is an amazingly good and simple recipe! We used canned black bean but accidentally doubled the onions (still delicious ). The mojo sauce is fantastic and the rice delicious: the flavors blend very nicely. We smoked the chicken and while at it smoked some tomatoes, onions and peppers for a smokey salsa… also great. We decided that these were the best burritos we ever ate… better then mexican restaurants in San Diego even….
I have made this several times. We love the Mojo Sauce something different. I use can black beans and add the Jalapeño and onion, garlic and bay leaf , it’s so good.
I only made the mojo sauce and modified everything else to save time but it was a huge hit. It is fresh, flavorful, and adds just the right amount of spice. I’ll reduce the amount of liquid next time so it isn’t quite as runny, but the flavor is amazing.
I was looking for this for a long long time it is the bessttttttt everrrrrrr in.the mixer put tomato and onion waw the best
Love these
I had seen this recipe quite a while ago and finally decided to try it since my kids LOVE the chicken burritos at Taco Bell. (Of course, this isn’t even in the same catagory as those! I’m just saying my kids love the chicken instead of beef. I have always made beef enchiladas so I wanted to attempt something with chicken and I figured why not start with Tyler’s recipe? I just grabbed beans from a can and made plain rice but these were GREAT! I thought I had done something wrong with the mole sauce but after reading them, I see it was watery for others as well. Because of that, I will try using 1/2 the liquid amounts next time and see how that tastes. By the way, the kids didn’t like them–oh well; it won’t stop me from making them again!
This is a delicious recipe, but to say it only takes twenty minutes is pretty ridiculous. The beans alone take an hour and a half! Use canned beans instead, and add a little water to them and just cook them until all the veggies are soft, about 30 minutes. The rice should cook for 25 minutes or it won’t be done. Just allow yourself an hour or two, unless you’re a pro like Tyler and can do 10 things at once.
I have made this recipe exactly many times. Nowadays I like to make it with green rice instead of the yellow rice — just a personal preference. Everything else exactly the same [sometimes I cheat and used canned beans in a crunch]. Ingrid Hoffmans green rice recipe works REALLY well IMO.