Paula made this extremely easy meal tonight for supper. Since Theodore was still running track, she brought it to school and we ate it in my classroom, which has become our home away from home during his sports seasons. This was an easy meal to throw together especially since we use rotisserie chicken. First, you heat a litlle bit of vegetable oil in a medium pot over medium-high heat. Add 1/2 cup pico de gallo, 1 chopped chipotle with some of the adobo sauce to taste and cook until the mixture starts to sizzle, about 2 minutes. Add 1 14-ounce can of black-eyed peas or pinto beans and 3/4 cup water. Bring to a low boil, then stir in 1 1/2 cups of chopped rotisserie chicken and cook until the mixture is slightly thickened, about 2-5 minutes. Stir in 1/4 cup of fresh chopped cilantro and season with salt.  While all of this is cooking, make 1 1/3 cups of rice. To make the burritos, warm some flour tortillas.  Arrange the rice horizontally in the lower half of each tortilla, leaving border on all sides. Top evenly with the shredded monterey jack or cheddar cheese, chicken mixture, lettuce and salsa if available. Fold the bottom edge of each tortilla snugly over the filling, tuck in the sides and roll up tightly. If necessary, warm the burritos in the microwave for 1-2 minutes and serve with guacamole if desired.

Picture of Chipotle Chicken Burritos Recipe