Spicy Shredded Chicken Burrito with Cheese and Onions

1Heat olive oil (1 tablespoon) in a large skillet over medium heat. Add the chopped onion (1 medium) and sauté until translucent, about 5 minutes.

2Stir in the shredded chicken, red pepper flakes (1 teaspoon), salt, and pepper. Cook for another 3-4 minutes until heated through.

3In a separate bowl, mix the cooked rice (1 cup) and black beans (1 cup) together. Season with salt and pepper to taste.

4Warm the flour tortillas (4 large) in a dry skillet or microwave until pliable.

5To assemble the burritos, place a generous scoop of the rice and bean mixture in the center of each tortilla, followed by the chicken mixture, shredded cheese, sour cream (½ cup), and salsa (½ cup).

6Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top to enclose the filling.

7Place the burritos seam-side down in a skillet over medium heat. Cook for 2-3 minutes on each side until golden brown and the cheese is melted.

8Remove from heat, slice in half, and serve with additional salsa (½ cup) and sour cream (½ cup) on the side.