Preheat tortilla griddle or skillet over medium-high heat.
Begin assembling each burrito by placing a tortilla flat on a plate or a counter. Top with white rice, black beans, shredded chicken, shredded cheese, cilantro and 2 spoonfuls of the Easy Roasted Poblano Cream Sauce.
Carefully fold the bottom of the tortilla over the filling, tuck in the sides, and then continue rolling the tortilla as tightly as you can.
To seal the burrito shut, place the burrito seam side down on the tortilla griddle and cook the burrito for 30-60 seconds. Enjoy warm or wrap the burritos in tin foil and store in the fridge for up to 2 weeks.
Notes
To freeze, wrap the burritos in tin foil, place in a freezer storage bag and freeze for up to 6 months.To reheat, place tin-foil-wrapped burritos on a baking sheet and bake for 10-15 minutes in 350 degree oven. Or unwrap the burritos and heat in the microwave for 3-4 minutes. But let's be honest - burritos in the microwave are never as good as when crisped up in the oven.