Serve these rotisserie chicken-and-pantry-staple burritos for dinner tonight and get the rest in the freezer for another meal (and feel super smart).
, (white or brown)
chipotle in adobo sauce
1 (540 mL) can
, drained and rinsed
, (white or whole wheat)
shredded roast or
, optional for garnish
Cook rice, according to package directions; set aside. Heat oil in a large frying pan over medium-high heat. Add onion and peppers; sauté for 5 min or until lightly golden. Add garlic, chili powder and cumin; sauté for 1 min longer. Add canned tomatoes and chipotle; stir to combine. Bring mixture to a gentle simmer; cook for 5 min or until vegetables are softened and sauce is flavourful. Stir in beans.
To assemble, place 6 to 8 tortillas on counter and divide rice among them. Top with vegetable mixture and chicken. Add cheese to each and roll up, tucking in ends. Working in batches, place burritos in a panini press, seam side down, and cook for 5 min to seal ends and melt cheese. Keep warm in oven, if desired. Wrap any extra burritos in foil and freeze for another day.
Photo by Roberto Caruso, small silk rugs from Baba Souk, Ostheimer wooden chickens from Nest.