Chicken rice and bean burrito

Warm the chicken in a little oil; season with chipotle chili powder and cumin and mix about a minute and a half.

Add undrained black beans and leftover rice and mix to heat through; add a little water if dry.

On a warm tortilla spread a little sour cream, add the filling and a little pile of cheese, and roll.

Crisp the burrito on the flat top a few minutes, rolling it to colour all over; cut and serve with guacamole salsa.