Chicken and Black Bean Burritos Recipe

Pour in the 2 juice of lime, 1 juice of orange, and 1/4 cup chicken broth. Return the seared chicken to the Dutch oven, placing it on top of the mixture. Cover the pot and transfer it to the preheated oven.

Cook for about 30 minutes, or until the chicken is fork-tender. Once done, carefully remove the Dutch oven from the oven and use two forks to shred the chicken directly in the pot.

Place the Dutch oven back on the stovetop over medium-high heat. In a small bowl, whisk together the 1 tablespoon corn starch with a splash of water to create a smooth slurry.

Once the chicken mixture comes to a boil, stir in the cornstarch slurry. Continue stirring continuously until the sauce has thickened to your liking, enough to coat the shredded chicken.

Remove the Dutch oven from the heat. Lay out your 6 burrito-size tortillas. For each, spoon about 1/6 of the chicken mixture and 1/6 of the 1 1/2 cups black beans down the center.

Fold in the sides, then roll them up tightly. Serve immediately with sour cream, cheese, and your favorite pico or salsa, if you like.