Easy Chicken Burritos (Divya's Version)

Dice the onion on a cutting board and move it to a bowl (the board will get crowded).

Heat a pot on high, then turn it back down to 7. Spray a little oil, add the ground chicken, and spread it out. Scatter the onion on top. Cover and cook undisturbed until browned underneath and sizzling.

Uncover and break the chicken into small pieces. Add the cumin, paprika, Italian seasoning, salt (just drop the granules in rather than grinding), and a few light grinds of black pepper. Stir until the onion softens and the spices smell toasty.

While that cooks, pour the black beans into a colander and rinse off about 80–90% of the liquid. Wash and dice the tomato, keeping the juices.

Add the beans and the tomato with all its juices. Turn heat down to 5–6 and let it sizzle, stirring off and on and scraping up browned bits, until most of the liquid is gone.

Stir in the lime juice. Taste and adjust salt, and add the chili powder if you want more kick. Turn off the stove.

Working two tortillas at a time on a second cutting board, layer cheese, then a scoop (about ⅔ cup) of filling, then more cheese, dividing the cheese across all six tortillas. Add hot sauce if using.

Fold the sides in, then roll tightly away from you (hot dog style, then finish rolling) until sealed.

As each one is rolled, lightly spray a frying pan with oil and set the burrito seam side down over medium heat until it seals and browns a bit. Lift off with a spatula and stack on a plate.

Once slightly cooled, wrap each burrito individually in foil. Refrigerate up to 24 hours or freeze up to 3 months.