California Chicken Burritos | America's Test Kitchen

Ingredients

• 2 tablespoons vegetable oil
• 1 (15.5-ounce) can black beans, drained
• 1/2 cup water
• 1 cup prepared chunky salsa, drained and juices reserved
• 1 small canned chipotle chile, minced, plus 1 teaspoon adobo sauce
• 3 cloves garlic, minced
• Salt and pepper
• 2 cups cooked white rice (see note)
• 1 1/2 cups shredded rotisserie chicken
• 3 cups shredded cheddar cheese
• 4 (10-inch) flour tortillas