Easy Chicken Rice Burritos

1 TBS olive oil
1 c frozen corn kernels
1 16 oz can black beans, drained and rinsed
3 c cooked long grain rice
1 16 oz jar thick n chunky salsa (we used mild Chi Chis)
3 c cooked chicken, shredded
1 1/2 c shredded Monterey Jack cheese
1/2 tsp ground pepper
6 10 in flour tortillas

First, cook rice according to directions on box (you want 3 c total once it's cooked), prepare chicken by trimming and pounding thin (I always do this, I find it cooks more evenly) and cook that in a skillet under it is cooked through. Stick it in the refrigerator for a few minutes to cool it down so it won't burn your fingers off. When it is cooled a little, take a fork and pull the chicken apart to shred it (like pulled chicken!) and place it in a medium size bowl.

Heat olive oil in a large nonstick skillet over medium heat (I used the same one I used for the chicken, just to preserve the flavor); add corn and cook until it is tender. Stir in beans, rice (once it is done cooking of course!) and salsa. Stir with a spoon to mix together and cook until it is heated through.

To the bowl with the chicken, add the cheese and pepper and mix together. Warm tortillas in microwave according to package directions.

To assemble burritos, spoon 1 cup of the rice mixture in a mound in the center and then top with 1/2 c chicken mixture. (We only have 8" tortillas here so I used less, and I would say you could mix the chicken and salsa together before placing in the burrito - I would do this next time so it would stick together, the chicken tended to fall out while we were eating!) Just fold the sides of tortilla and then roll tightly into a burrito.