Chicken Burritos

2 Tbsp. vegetable oil
1 (15 ½ oz.) can black beans, drained
½ cup water
1 cup chunky salsa, drained and juices reserved
1 small chipotle chile, minced (from 1 can of chipotles en adobo)
1 tsp. adobo sauce
3 cloves garlic, minced
Salt and ground black pepper
2 cups cooked rice
1 ½ cups shredded rotisserie or other cooked chicken
3 cups shredded cheddar cheese
4 (10-inch) flour tortillas
Garnishes: Avocado, romaine lettuce, sour cream

Heat oven to 450 degrees with rack in middle. Heat oil in large nonstick skillet over medium high heat until just beginning to smoke. Add black beans, water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Using potato masher, mash beans lightly. Season with salt and pepper. Warm rice in microwave. Stir in salsa, chicken and 1 ½ cups cheddar. Spread one-fourth of black bean mixture down center of each tortilla, leaving 2-inch border at ends. Mound rice mixture on beans and fold tortillas to form burritos. Transfer to foil lined baking sheet, sprinkle with remaining 1 ½ cups cheese, and bake until cheese is bubbly, about 10 minutes. Garnish with sliced avocado, chopped romaine lettuce, and sour cream. Serve at once. Makes 4 servings.