| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon adobo sauce
- 1 tablespoon barbecue seasoning
- 1 rotisserie chicken, meat shredded, skin and bones discarded
- 3 tablespoons olive oil
- 2 scallions, white and green parts finely chopped separately
- 2 cups prepared white rice
- Zest of 1 lime
- Kosher salt and black pepper
- One 21.5-ounce can honey-chipotle beans, such as Bush’s
- 1 cup shredded Cheddar-Monterey Jack cheese blend
- 4 large tortillas, warmed to make them pliable
- 1 cup shredded Cheddar-Monterey Jack cheese blend
- 1/2 cup chopped white onion
- 1/4 cup chopped fresh cilantro
- 4 lime wedges
Instructions
- For the burrito: In a large pan on medium-high heat, add the adobo sauce, barbecue seasoning, chicken, 2 tablespoons of the oil and the scallion whites. Saute until everything is combined and coated and the chicken is warmed through, 6 to 8 minutes. Remove to a large bowl.
- In a medium bowl, toss the rice with the lime zest and scallion greens; season with a pinch of salt and a few grinds of black pepper.
- Drain the beans over a bowl and reserve 1 cup of the liquid for the topping. Add the beans to the bowl with the chicken mixture, then add the rice mixture and cheese and mix to combine.
- Add a couple of spoonfuls of filling to each tortilla. Fold one of the tortillas by first overlapping the line of filling with the flap closest to you. Tuck in both sides and, while holding them, fold the tortilla over itself, keeping the ingredients tucked tightly in the center. Fold the remaining tortillas.
- Preheat the oven to broil.
- On a griddle or in a large pan on high heat, add the remaining tablespoon of oil. Add each burrito seam-side down and sear until golden brown, 2 to 3 minutes (you may have to do this in batches if using a pan instead of a griddle). Flip and sear the other side, another 2 to 3 minutes. Transfer the burritos to an ovensafe serving dish.
- For the topping: Drizzle the reserved 1 cup bean liquid over the burritos, top evenly with the cheese and place under the broiler until the cheese is just melted, 3 to 5 minutes. Serve topped with the white onions, cilantro and a squeeze of lime.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1598 |
| Total Fat | 77 g |
| Saturated Fat | 27 g |
| Carbohydrates | 131 g |
| Dietary Fiber | 11 g |
| Sugar | 3 g |
| Protein | 92 g |
| Cholesterol | 284 mg |
| Sodium | 1656 mg |
Reviews
Easy recipe that my whole family loved!
I tried it using ranch style beans and was awesome..great recipe
The sweetness of the beans didn’t really match well with the other flavors in my opinion.
Really love this recipe! Great flavors and pretty easy to put together! Thanks Sunny!!!
Used leftover shredded pork roast instead of chicken otherwise followed exactly. Excellent, would certainly make again. Used electric skilled to both sear burritos and warm through/melt cheese. Easy and delicious!
The whole family loved this! Followed the recipe the first time and it was great, but I bet it would be easy to modify to your tastes. I could see making the filling with different types of beans and I bet it would be great without chicken for a vegetarian meal. Only change was omitting the onions, as hubby doesn’t like them. I didn’t heat in saucepan or under broiler, but just nuked finished burrito in the microwave. Made a lot (which was awesome.) Maybe we didn’t fill our burritos enough, but this made probably about 14 burritos for us! The lime zest, BBQ sauce and adobo added great flavor, and I never would have thought to add those. Thanks, Sunny! This will be added to the regular rotation in our house.
I made these tonight, super easy. I made one change I used the Mexican rice Roni instead of white rice because it’s what I had. I really think they needed a side of guacamole (but what doesn’t) so I whipped some up. We also had some sour cream on the side. I would recommend this as a pantry perfect meal most things I always have in the pantry all you need is to stop and pick up a rotisserie chicken. Yum.
I made this after seeing it on The Kitchen and I’m making it again tonite! It was delicious and the whole family LOVED them. The beans are really yummy in there.
Warning to cooking novices and old ladies like me who don’t cook much. My favorite thing to make for dinner is reservations! I bought my rotisserie chicken from Costco, and their chickens are large. By the time I finished, I had enough for 10 people! If you use 2 cups of water and one cup of rice, you get 3+ cups of cooked rice. When you stuff your burritos you will get a lot more than 4, so be prepared. When doing the browning in the skillet, watch it! Mine burned to a crisp! It took me (little old lady who doesn’t cook much) 1 3/4 hours, and I served burnt burritos. Still tasted o.k. after removing burnt part, and I have enough left over for two or three meals for hubby and me! Love, love, love Sunny Anderson! I wish she lived next door!!
First let me say, I love Mexican food and burritos so when I saw Sunny make this I knew I had to make it. I made this yesterday and it was delicious! I did not have a bbq seasoning on hand so I used spanish smoked paprika – I think they have kind of the same flavor profile. I will say there was a hint of sweetness from the beans that went very nicely with the subtle heat from the adobo sauce. I did not mix everything together as it says in the recipe. I kept the chicken mixture and the rice mixture separate. I also did not mix the cheese in with the rice. I prefer a layered look and taste – more like the burritos you get at the burrito chain type restaurants. I will absolutely make this again.