| 2 T. vegetable oil |
| 15.5 oz. can black beans, drained |
| 1/2 c. water |
| 1 c. prepared chunky salsa, drained and juices reserved |
| 1 small canned chipotle chile, minced |
| 1 t. adobo sauce |
| 3 garlic cloves, minced |
| 2 c. cooked rice |
| 1 1/2 c. shredded rotisserie chicken |
| 3 c. shredded cheddar cheese (divided) |
| 4 10-inch flour tortillas |
Adjust oven rack to middle position and preheat to 450°.
Heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. Add black beans, water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft (about 5 minutes). Add garlic and cook until fragrant (about 30 seconds). Using potato masher, mash beans lightly. Season with salt and pepper.
If necessary, place rice in medium microwave-safe bowl, cover with plastic wrap, poke holes in plastic, and microwave until hot (about 90 seconds). Stir in salsa, chicken, and 1 1/2 c. cheddar. Spread one-quarter of black bean mixture down the center of each tortilla, leaving a 2" border at ends. Mound rice mixture on beans and fold tortillas to form burritos.
Transfer to baking sheet, sprinkle with remaining 1 1/2 c. cheddar, and bake until cheese is bubbly (about 10 minutes).
Serves 4.