Ingredients:
10 large flour tortillas
2 tablespoons oil ( corn, olive, vegetable)
1 cup diced onions
2 -3 cloves garlic
3 chicken breast halves, cooked and diced ( approximately 2 1/2 cups)
1 (15 1/2 ounce) cans dark red beans, drained
1 (15 1/2 ounce) cans black beans, drained
1 (4 ounce) cans mild green chilies
1 (14 1/2 ounce) cans of peeled and diced tomatoes
1 1/2 cups cooked rice
1 tablespoon powdered cumin
1 tablespoon chili powder
1 bay leaves
2 teaspoons oregano
8 ounces of shredded monterey jack cheese or 8 ounces cheddar cheese ( or a mixture of both)
4 ounces black olives, sliced (optional)
1/2 cup scallions, sliced (optional)
Directions:
Wrap the tortillas in foil and heat in the oven on low heat to make the tortillas pliable.
Heat oil in a heavy, deep pot.
Add onion, garlic, spices, oregano and bay leaf.
Sautee until the onion is translucent taking care not to burn the garlic.
Add the chicken, tomatoes, chilies stirring to heat throughout.
Add the beans and rice to the chicken mixture, stir to combine and cover.
Heat about 5 minutes or until heated thoughout, stirring occasionally to prevent sticking.
Remove from heat.
Remove the tortillas from the oven and unwrap.
Fill the tortillas by placing about 1/2 of filling in a line down the center top with a sprinkling (about 2 tbs) of cheese leaving an inch or so at the top and bottom.
Fold the tortilla at the top and bottom then fold over one side (either left or right) and roll towards the other side.
At this point the burritos can be frozen for future use.
I wrap them in waxed paper then foil.
If not freezing, place in an oblong casserole dish with the seam side down.
Top with remaining cheese and optional toppings.
Cover with foil and bake at 400oF for about 10 minutes, until cheese is melted.
Servings: 10
Time preparation: 10 min.
Time total: 20 min.