Ingredients

Ingredients

• 1 pound cooked boneless chicken
• 1 medium yellow onion
• 1 medium red bell pepper
• 2 cloves garlic
• 1 medium lime
• 4 sprigs fresh cilantro
• 1 (about 15-ounce) can pinto beans
• 1 cup warm cooked white rice
• 1/2 teaspoon kosher salt
• 1 tablespoon vegetable oil
• 3/4 cup jarred tomato salsa, plus more for serving
• 2 teaspoons homemade or store-bought taco seasoning
• 1 cup shredded Mexican-blend cheese (about 4 ounces)
• 4 large (about 12-inch) burrito-size flour tortillas
• 4 tablespoons sour cream
• Guacamole, for serving (optional)

Instructions

1. Shred or dice 1 pound cooked chicken into bite-sized pieces (about 3 cups).
2. Trim and cut 1 medium yellow onion and 1 medium red bell pepper into 1/4-inch-thick strips (about 1 cup each). Mince 2 garlic cloves. Finely grate the zest of 1 medium lime; juice the lime (about 2 tablespoons). Coarsely chop the leaves and tender stems of 4 fresh cilantro sprigs (about 1 tablespoon). Drain and rinse 1 (about 15-ounce) can pinto beans.
3. Place the cilantro, lime zest, 1 tablespoon of the lime juice, 1 cup warm cooked white rice, and 1/2 teaspoon kosher salt in a small bowl, and stir to combine.
4. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until simmering. Add the onion and bell pepper and sauté until tender and golden-brown, 4 to 5 minutes. Transfer to a plate.
5. Return the skillet to the stovetop, and reduce heat to medium-low. Add the chicken, beans, garlic, remaining 1 tablespoon lime juice, 3/4 cup jarred tomato salsa, and 2 teaspoons taco seasoning. Simmer until heated through and the liquid evaporates, 1 to 2 minutes. Remove the pan from the heat.
6. Stack 4 large flour tortillas on a microwave-safe plate, cover with a damp paper towel, and microwave until warm, about 30 seconds.
7. Working with 1 tortilla at a time, layer 1/4 cup of the shredded Mexican-blend cheese, 1/4 cup of the rice, 3/4 cup of the chicken mixture, heaping 1/4 cup of the peppers and onions, and 1 tablespoon of the sour cream across the center of the tortilla. Fold the bottom tightly up over the filling, then fold in the sides and roll up tightly. Repeat with remaining tortillas and filling. Cut in half crosswise and serve with guacamole and more salsa if desired.

Recipe Notes

Make ahead: Wrap each burrito tightly in aluminum foil and refrigerate for up to 12 hours; don't refrigerate burritos for more than 12 hours or they start to get soggy. Alternatively, they can be frozen for up to 3 months.

To reheat burritos, unwrap, place on a microwave-safe plate, and cover with a damp paper towel. For refrigerated burritos: microwave on high power until heated through, about 3 minutes, flipping after 90 seconds, for refrigerated burritos. For frozen burritos: microwave on high power for 2 minutes; flip the burrito, cover again, and microwave for 3 minutes more.

Storage: Wrap up leftover burritos in aluminum foil and refrigerate for up to 1 day.