Step 1

Preheat tortilla griddle or skillet over medium-high heat.

Step 2

Begin assembling each burrito by placing a tortilla flat on a plate or a counter. Top with white rice, black beans, shredded chicken, shredded cheese, cilantro and 2 spoonfuls of the Easy Roasted Poblano Cream Sauce.

Step 3

Carefully fold the bottom of the tortilla over the filling, tuck in the sides, and then continue rolling the tortilla as tightly as you can.

Step 4

To seal the burrito shut, place the burrito seam side down on the tortilla griddle and cook the burrito for 30-60 seconds. Enjoy warm or wrap the burritos in tin foil and store in the fridge for up to 2 weeks.