Green Chile Chicken Burrito

1. 1
   prep

   Soak the black beans overnight.

   Rinse the dried black beans and soak in plenty of water for at least 8 hours or overnight. Drain and rinse before cooking.

2. 2
   boil · ~20 min

   Cook the black beans until tender.

   1.Place soaked and drained black beans in a pressure cooker with 3 cups water.

   2.Pressure cook for 4 whistles then let pressure release naturally (about 18-20 minutes).

   3.Drain, season with a pinch of salt, and set aside.

   TIPIf you don't have a pressure cooker, simmer the beans in a pot for 60-75 minutes until tender.
3. 3
   boil · ~15 min

   Cook the chicken and make rice water.

   1.Place the chicken breast in a saucepan and add water just to cover.

   2.Bring to a boil, then reduce heat and simmer gently for 12-15 minutes until cooked through.

   3.Remove chicken, let cool slightly, then shred with two forks.

   4.Reserve 1.25 cups of the cooking liquid for the rice.

   TIPSimmer gently — a hard boil makes the chicken tough.
4. 4
   roast · ~15 min

   Char the chiles, tomatillos, onion, and garlic.

   1.Preheat the broiler to high and line a baking sheet with foil.

   2.Place poblanos, tomatillos, jalapeño, chopped onion, and unpeeled garlic cloves on the sheet.

   3.Broil 4 inches from heat, turning once, until vegetables are blackened in spots (8-10 minutes).

   4.Transfer charred poblanos and jalapeño to a bowl, cover with plastic wrap, and steam for 5 minutes.

   5.Peel, seed, and stem the poblanos. Peel the garlic cloves.

   TIPDon't skip the steam step — it loosens the tough pepper skins so they peel off easily.
5. 5
   mix · ~2 min

   Blend the green chile sauce.

   1.Combine roasted poblanos, jalapeño, tomatillos, onion, and garlic in a blender.

   2.Add cumin powder, oregano, salt, and chopped cilantro.

   3.Blend until smooth but still slightly textured — not fully puréed.
6. 6
   saute · ~6 min

   Simmer the shredded chicken in green sauce.

   1.Heat 1 teaspoon oil in a skillet over medium heat.

   2.Pour in the green chile sauce and bring to a gentle simmer.

   3.Add the shredded chicken, stir to coat, and cook for 5 minutes until heated through.

   4.Taste and adjust salt if needed.
7. 7
   simmer · ~17 min

   Make the cilantro-lime rice.

   1.In a saucepan, bring the reserved 1.25 cups chicken-cooking liquid to a boil.

   2.Add rinsed basmati rice and a pinch of salt.

   3.Reduce heat to the lowest setting, cover tightly, and steam for 12 minutes.

   4.Remove from heat, let stand covered for 5 minutes, then fluff with a fork.

   5.Fold in lime zest, lime juice, and finely chopped cilantro.

   TIPKeep the lid on during the 5-minute rest — it finishes steaming the rice.
8. 8
   assemble

   Warm the tortillas and assemble the burritos.

   1.Warm each tortilla in a dry skillet over medium heat for 20 seconds per side.

   2.Lay a tortilla flat and spread 2 tablespoons of green chile chicken in the center.

   3.Top with a scoop of cilantro-lime rice, 2 tablespoons black beans, and a sprinkle of mozzarella.

   4.Fold the sides in, then roll tightly from bottom to top, tucking as you go.

   TIPDon't overfill — about 1 cup total filling per burrito is the sweet spot for easy rolling.
9. 9
   fry · ~6 min

   Griddle the burritos until golden and crisp.

   Heat 1 teaspoon oil in a large skillet over medium heat. Place burritos seam-side down and cook for 2-3 minutes per side until golden brown and crisp. The cheese should melt and seal the wrap.

   TIPSeam-side down first — it seals the burrito so it doesn't unroll when you flip.
10. 10
    serve

    Serve with sour cream on the side.

    Slice each burrito in half on the diagonal. Plate with a spoonful of sour cream for dipping.

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