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1
Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth.
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2
Taste and adjust seasoning with salt and pepper.
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3
To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable.
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4
Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce.
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5
Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.
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6
Put all the ingredients into a heavy bottomed pot, stir well, and bring to a boil over medium-high heat.
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7
Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes.
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8
Remove from the heat and let sit, covered, for 5 minutes.
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9
Discard the garlic and bay leaf, fluff with a fork, and serve.
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10
Quick soak the beans: Put beans in a pot and cover with water by 2 inches.
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11
Bring to a boil and cook for 2 minutes.
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12
Remove from heat, cover, and let soak for 1 hour.
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13
Drain the beans.
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14
In the same pot, heat the olive oil.
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15
Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes.
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16
Add the beans and cover with water by about 1 inch.
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17
Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender.
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18
Remove the bay leaf and discard.
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19
Taste the beans and season them with salt and pepper.
