Chicken Burritos with Mojo Sauce

So who doesn't just love a good burrito? I know we do. I'll tell you ahead of time that this is one of those '6 pots on the go' kind of meals but in the end, oh dears yo, serious goodness. And this recipe doesn't make no little, neatly packed burritos - oh no, they was one of those child's arm sized burritos. Yum! Mojo sauce is a tangy mix of cilantro and citrus. It's delicious. Now, I know that the recipe recommends making the beans from scratch, but I just tossed a can into a pot and fried them up with the garlic as recommended - just as bueno! Bon appetit!

Ingredients
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

The rest:
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

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
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.

Yellow Rice:
2 cups long-grain rice
4 cups water
2 cloves garlic, smashed
1 teaspoon turmeric
1 teaspoon kosher salt
1 bay leaf
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.


Directions
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.

Recipe & photo cred to the Food Network