GETTING READY

1. Pre-heat Oven to Broil or Highest temperature.

MAKING

2. In a large skillet over medium heat, add the olive oil. Once hot, add the onion and sauté until just translucent, about 5-6 minutes. Add in the garlic and sauté for about 30 seconds until fragrant (until you can smell it, bro).

3. Next goes the beans and rice. Add in a 1/4 cup or so of water to create some steam. Once the water has pretty much evaporated, add in the chipotle peppers (if you’re a wimp when it comes to spicy go easy on these as they’re smokin’ hot), then add in the shredded chicken (substitute potatoes if you’re veggie).

4. Season with your preferred amount of salt & pepper, stir to combine and heat through, about 2-3 minutes.

5. Meanwhile, over a burner on a gas stove on super low heat, warm your tortillas just so they’re pliable (aka won’t rip when you assemble your burritos). If you don’t have a gas stove, wrap in a damp paper towel and microwave for a few seconds until just warm. Don’t over it Dude, or they’ll be a soggy mess.

6. Lay a tortilla flat and add in 1/4 of the mix in the center, a large spoonful of Sean’s Pico de Gallo (recipe to follow), about 1/4 cup cheese, 1/4 of the bacon (if using), a couple-three avocado slices, then fold in the sides, roll over one half, tuck under the mix and fold over the other side (watch the video to see how Sean does it, NOT Adam - he effs it up.).

7. Place burritos seam-side-down on a baking sheet (line with foil or parchment paper so clean up is lickety-split) and top with 1/2 cup of cheese.

8. Place under the broiler for no more than 5 minutes until the cheese melts and just begins to form a crust. Keep an eye on this or you’ll have burritos from hell…get it?

SERVING

9. To serve, place each burrito on a plate and top with more pico de gallo, a little more cheese and some hot sauce if you’re feeling spicy. You’ll probably need a fork.

NOTES

For the Veggie version, use potatoes and omit the Bacon.

For Sean's Pico De Gallo

MAKING

1. In a medium-sized bowl thoroughly combine all the ingredients, cover and set aside for about 20 minutes. If you want to make this ahead of time, just cover and keep in the fridge.

SERVING

2. Be sure to take it out once you’re ready to start cooking so it’s not ice cold inside / on top of your burrito masterpiece.

NOTES:

If you don’t like chunky salsa, try sticking the whole shebang in the blender and purée until smooth. Makes a great dip for chips too, bro.