Giant Chicken Burrito

Serves2 giant burritos·Total1 hr

Scale

Supercharge

Directions

Cook the . Combine rice, , , and in a small pot. Bring to a boil, cover, reduce to low, and cook 15 min. Rest off heat 5 min, fluff. Fold in and if using.
Season the . Pat thighs dry and toss with , Botanicals organic taco seasoning, , and . (The blend is -free, so the extra matters.)
Cook the . Heat a large skillet over medium-high. Cook thighs until browned and cooked through, about 5–7 min per side (165°F). Rest 5 min, then chop into bite-sized pieces. Toss with any pan juices.
Mash the . In a saucepan, warm over medium heat. Soften the 4–5 min, then 30 sec. Add beans, , , , and . Simmer 5 min, then mash with a potato masher until thick and spreadable (a few whole beans are good). Loosen with a splash of if needed.
Make the guac. Mash with and . Stir in , , and . Taste and adjust /.
Warm the tortillas. Heat each tortilla in a dry skillet or over a low flame until soft and pliable, about 20–30 sec per side. Keep wrapped in a clean towel so they stay flexible.
Build two giant burritos. On each tortilla, spread a thick layer of mashed down the center, then a generous scoop of , then . Add a line of and a big spoon of guac. Fold in the short sides, then roll tightly from the bottom into a fat cylinder. Slice in half if you must share.