Melissa's Wet Burritos

I love these gratin dishes I got from Sur la Table. They are perfect for finishing a dish in the oven and then serving. No giant pan to scrub!

I made my version of a Wet Burrito. Perfectly spicy and topped with cool, fresh avocado.

Serves 2

2 tortillas, I use 10"

1 cup cooked chicken (either leftovers or simmer chicken in stock with onions and garlic)

1 tablespoon olive oil

1/2 onion, chopped

3 cloves garlic, minced

1/2 cup black beans

1/2 cup frozen corn

Seasonings: cumin, chili powder, salt, pepper, mexican oregano, garlic powder, onion powder and a bit of cayenne

12-16 ounces salsa

1-2 chipotle peppers, sauce reserved

1 cup cheddar cheese or jalapeno cheese, shredded

Sauce:
Use remaining salsa and adobo/chipotle sauce to top the burritos.

Saute onion and garlic in heated olive oil. When warm, add remaining ingredients. Simmer the seasoning into the mixture. When simmered and spiced throughout, about 30 minutes, continue with the rest of the recipe.

Preheat oven to 350 degrees. Divide mixture in half and fill each tortilla and roll up. Secure with toothpicks. (Just be sure to remove or let your dinner guests know they are there).

Top with sauce, cheese and bake for about 30 minutes. Garnish with fresh, fat slices of avocado.

**Don't be afraid to edit my recipe. Got a half bell pepper waiting to be used up? Chop it up and toss it in with the onion and garlic. Use red onion. Try adding fresh jalapeno instead of the chipotle. This is a very flexible recipe and quite good.