Wet Chicken and Bean Burritos with Honey and Chipotle

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1598, total fat 77 G., saturated fats 27 G., proteins 92 G., carbohydrates 131 G., fiber 11 G., cholesterol 284 mg, sodium 1656 mg, sugar 3 G.

Honey chipotle beans give this burrito a wonderful flavor with sweet and smoky notes. Combine them with shredded grilled chicken and rice for the filling, and use the delicious liquid from the can of beans as a topping. Drizzle it over the burrito, sprinkle with shredded cheese, and let it melt in the oven.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Burrito

1 tbsp adobo sauce
1 tbsp barbecue seasoning
1 grilled chicken, shred the meat, discard the skin and bones
3 tbsp. l. olive oil
2 green onions, finely chopped (white part separated from green part)
2 cups boiled white rice
Zest of 1 lime
1 can (580 g) honey chipotle kidney beans, such as Bush's
1 cup of a mixture of grated Cheddar and Monterey Jack
4 large tortillas, warmed

Topping

1 cup of a mixture of grated Cheddar and Monterey Jack
0.5 cup chopped white onion
1/4 cup chopped fresh cilantro
4 lime wedges

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: red beans, rice, tortilla, grilled chicken, barbecue seasoning, Monterey Jack cheese, adobo sauce

Cooking the dish according to the recipe:

Burrito:

In a large skillet, combine the adobo sauce, barbecue seasoning, chicken, 2 tablespoons olive oil, and the white part of the green onion. Cook over medium-high heat until the chicken is heated through, 6-8 minutes. Transfer to a large bowl.
In a medium bowl, combine rice with lime zest and green onions, season with salt and pepper to taste.

Drain the beans in a colander over a bowl and set aside 1 cup of the liquid for topping. Add the beans to the bowl with the chicken mixture, then add the rice mixture and cheese and toss to combine.
Place a couple of spoonfuls of filling on each tortilla. Fold one tortilla over, first covering the filling with the edge closest to you. Fold both sides in and, holding them in place, roll the tortilla tightly. Assemble the remaining burritos.
Preheat oven to grill mode.
Heat the remaining 1 tablespoon oil in a large skillet over high heat. Place each burrito, seam-side down, in the skillet and cook until golden brown, 2-3 minutes (you may need to cook several at a time). Flip and cook the other side for another 2-3 minutes. Transfer the burritos to an oven-safe serving platter.
Topping:

Drizzle the burritos with the remaining 1 cup of bean liquid, sprinkle the cheese evenly over the top, and bake in the oven until the cheese melts, about 3-5 minutes. Serve garnished with white onion and cilantro and a squeeze of lime juice.