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Rachael's Chipotle Chicken and Black Bean Burritos

Rachael's Chipotle Chicken and Black Bean Burritos


For the green rice:

  • 1 cup white rice

  • 1 ¾ cups chicken stock

  • Salt

  • 1 bunch medium spinach, stemmed

  • 1 lime

  • 4 scallions, chopped

  • 1 large clove garlic, chopped

  • 1 small jalapeño, seeded and chopped

For the beans:

  • ½ tablespoon olive or vegetable oil

  • 3 slices bacon, finely chopped

  • 1 small onion, finely chopped

  • 1 jalapeño pepper, seeded and finely chopped

  • 2 large cloves garlic, finely chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon hot sauce (Rach's go-to is Frank's)

  • ½ teaspoon black pepper

  • 1 can black beans, lightly drained

  • 1 lime

For the chicken:

  • 3 tablespoons butter

  • 1 small onion, finely chopped

  • 2 large cloves garlic, finely chopped

  • Salt and pepper

  • 3 tablespoons finely chopped or purée of canned chipotles in adobo

  • 1 teaspoon honey or agave

  • 1 cup chicken stock

  • ½ cup crema or sour cream

  • 1 cup shredded Monterey Jack or pepper jack cheese

  • 1 rotisserie chicken, remove skin and bones and pull meat

For the burritos:

  • 4-6 large flour tortillas


For the rice, combine the rice and stock in a pot, bring to a boil and reduce the heat to simmer, add a pinch of salt. Add the spinach, juice of 1 lime, scallions, garlic and jalapeño to food processor and pulse to finely chop. Cook rice 15 minutes, stir in the spinach, cook 3 minutes more, remove from heat, let stand 5 minutes and fluff with fork.

For the beans, in a medium skillet, heat oil, ½ turn of pan, over medium-high heat, add bacon and render the fat, add onions, jalapeño pepper and garlic, stir, add spices and stir again, add ½ cup water, let it absorb, add black beans and juice of 1 lime, and reduce heat to low.

For the chicken, heat a large skillet over medium to medium-high heat, melt butter and add the onion and garlic, season with salt and pepper, and stir to soften, add chipotle in adobo, add honey and stock, stir in crema and cheese, add chicken and heat through.

Char the tortillas in stainless skillet or over open flame on gas burner.

Build burritos: rice, beans, chicken in cheesy chipotle sauce, tuck in sides, wrap and roll tightly. Halve the burritos.