Better Than a Chipotle Burrito! 

My family likes eating at Chipotle Mexican Grill when we are shopping around Dallas. We don’t have one in our small town. So, when I get a hankering for a Chipotle burrito at home, I make up my own.
Since we love black beans, chicken and cheese, this is what I do.

HERE'S ALL IT TAKE TO FEED 6 HUNGRY FRIENDS

• 2 cups frozen fiesta corn
• 2 cups cooked rice, you use your favorite
• 2 chicken breasts, cut into 1 inch cube
• 1 small onion, sliced
• 2-3 teaspoons chili powder
• 2 teaspoons cumin
• 3 garlic cloves, minced

• 2 cups cooked Pinto Beans, mashed
• 1 tablespoon bacon drippings
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 6 burrito-size flour tortillas
• your favorite shredded cheese
• Optional extras: sour cream, guacamole, chopped cilantro, chopped tomatoes, sliced jalapeños

Depending on what kind of rice you like to eat, go ahead and get it started. Heat up frozen corn in microwave as directed on its package, set aside and keep warm. Wrap tortillas in heavy duty foil, place on middle rack in oven and set oven to 300ºF degrees.

Spray large skillet with nonstick cooking spray, cook chicken and onion on medium high heat for 5 minutes. Add the chili powder, cumin, garlic with approximately 2 tablespoons of water and finish cooking chicken, another 5 minutes or so. Move chicken to microwave safe bowl, cover to keep warm.

In the same skillet, heat up mashed beans, bacon drippings, chili powder and cumin on medium to medium high heat. (The higher the heat, the more you need to stir to keep from burning.) Cook 7-12 minutes, until water from beans has evaporated and mixture has thicken. It will thicken up more as it cools down.

Now you’re ready to assemble the burritos! Line up all your fixings then remove tortillas from oven. Here’s the point where you can allow everyone to build their own burritos or do it all yourself. You choose.

Make it Faster: Leave out the chicken and it will still turn out great!

Variations: Use 2 cups of  black beans instead of pinto.