Chicken Burritos with Mojo

Level: Easy
Total: 25 min
Prep: 20 min
Cook: 5 min
Yield: 8 servings
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Mojo Sauce:

4 garlic cloves

2 serrano chilies, seeds removed

1 large handful fresh cilantro leaves

Juice 2 limes

Juice 1 orange

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

8 large flour tortillas

1 (3 to 4 pound) whole roasted chicken, shredded

Yellow Rice, recipe follows

Spicy Black Beans, recipe follows

2 avocados chopped

1 cup grated queso blanco or Monterey jack cheese

Sour cream, for garnish

Cilantro leaves, for garnish

Lime wedges, for garnish
Yellow Rice:

2 cups long-grain rice

4 cups water

2 cloves garlic, smashed

1 teaspoon turmeric

1 teaspoon kosher salt

1 bay leaf
Spicy Black Beans:

2 cups (about 1 pound) dried black beans, picked over and rinsed

3 tablespoons extra virgin olive oil

1 medium onion, chopped

1 jalapeno pepper, chopped

2 cloves garlic, chopped

1 bay leaf

Kosher salt and freshly ground black pepper
Directions

WATCH Watch how to make this recipe.
Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper.
To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream, garnish with cilantro leaves and a squeeze of lime juice.
Yellow Rice:
Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.
Yield: 8 servings
Spicy Black Beans:
Quick soak the beans: Put beans in a pot and cover with water by 2 inches. Bring to a boil and cook for 2 minutes. Remove from heat, cover, and let soak for 1 hour. Drain the beans.
In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1 inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season them with salt and pepper.
Yield: 8 servings