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1
Heat a medium-size saucepan with a tight-fitting lid over medium heat with about 1 tablespoon of the oil, once around the pan.
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2
Add one fourth of the chopped onion and season with salt and pepper, then cook for 1 minute.
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3
Add the rice, stir to coat in the oil, then add 2 1/2 cups of the chicken stock and bring up to a simmer.
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4
Cover the pot, reduce the heat to medium low, and cook the rice for 15 to 17 minutes, until tender.
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5
While the rice is cooking, preheat a large skillet over medium-high heat with the remaining tablespoon of vegetable oil.
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6
Add the chorizo and cook for 2 minutes.
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7
Add the remaining chopped onion, the garlic, cumin, coriander, and a little salt and pepper, and cook for about 3 minutes, or until the onions start to get tender.
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8
Add the chicken and cook for 4 to 5 minutes, or until the chicken is cooked through.
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9
Halve the avocado, remove the pit with a spoon, and then carefully scoop out the flesh.
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10
Cut the two halves into small bite-size pieces and transfer to a bowl.
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11
Add the halved tomatoes, jalapeno, cilantro, lime juice, salt, and pepper, and mix to combine.
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12
Add the remaining cup of chicken stock to the skillet with the chorizo and chicken and bring it up to a bubble.
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13
Once it is simmering, add the black beans and continue to cook until the liquids are just barely visible and the beans are heated through, a couple of minutes.
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14
Heat a large dry skillet over high heat to blister the tortillas.
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15
Have a clean kitchen towel nearby to wrap the tortillas and keep them warm.
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16
Once the skillet is hot, add a tortilla and heat for about 30 seconds on each side, remove from the skillet, and wrap it in the towel.
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17
Continue until all the tortillas have been heated.
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18
If you have a gas stove, you can blister them directly over the flame itself.
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19
Once the rice is done, fluff it with a fork.
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20
To assemble a burrito, scatter a small handful of cheese, about 1/4 cup, across the center of a tortilla.
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21
Top with a couple of generous kitchen spoonfuls, about 3/4 cup, of cooked rice.
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22
The rice will catch the juices from the couple of kitchen spoonfuls of black beans, chicken, and chorizo that come next!
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23
Dot the mound of fillings with some salsa and sour cream, if you like.
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24
Tuck the sides in, then wrap and roll.
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25
Cut in half and serve.
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26
Repeat to form up to 8 wraps.
