Chicken and black bean burrito from How to Cook Everything Fast: A Better Way to Cook Great Food (page 170) by Mark Bittman

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Notes about this recipe

  • sldoug on April 05, 2016

    Used this recipe as a base for burrito bowls for a crowd. Kept the chicken and black beans separate but still seasoned them (split the garlic and spices in half), and multiplied the recipe by six. I only doubled the pico though, since the recipe already makes a lot. Six smallish tomatoes and one large onion.

  • sldoug on January 08, 2016

    I made these as burrito bowls with Mexican rice instead of regular and I reduced the amount of pico de gallo by a third. The timing is messed up if you don't make the rice according to the recipe, but still, I love the quick and easy salsa and the flavorful chicken and beans.

  • sldoug on August 17, 2015

    These are so good. I love how fast and full of flavor they are, and they are flexible enough for my whole family. I say they aren't complete without sour cream though. I was worried about the potential blandness of the rice, but the liquid from the pico soaks in perfectly.

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