Chicken and Bean Stuffed Burritos originally had black beans in the title, but since as a family we’re not crazy about black beans, we use pinto beans instead. Either way, this simple recipe is a handy one to have around. It uses “rotisserie chicken breast,” which at my house just means leftover roast chicken. I have one child who doesn’t like beans, but because the beans are added separately from the chicken, it’s easy enough to leave them off. The method, finishing the assembled burritos in a large skillet, with another skillet on top, takes practice. It’s easy to burn the burritos so you have to watch them carefully. Once you have mastered the technique, however, it works for any kind of burrito you want, producing a crispy outside crust reminiscent of fast-food deep-fried burritos, just homemade. The recipe says it makes just four burritos, but with the size of flour tortillas we buy, and my desire for them to fold up neatly, we consistently get eight.