Recipes

Made with passion

 

Ingredients

• 2 Casa Mendosa™ Extra Large Burrito Tortillas

• 1 tbsp. olive oil

• 1 cup fresh or frozen corn kernels

• ½ cups diced red onion

• 1 can black beans

• 3 cups cooked long-grain rice

• 1 jar chunky-style tomato salsa (mild, medium, or hot)

• 3 cups cooked, shredded chicken

• 1 ½ cups shredded Monterey Jack cheese

• ½ tsp. Freshly ground pepper

• ½ cup Cilantro leaves

• Olive oil cooking spray

Toppings

• Salsa

• Guacamole

Directions

Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes

1. Heat a stovetop griddle or grill pan over medium heat, or heat an electric panini press to 350°F degrees 

2. Heat oil in a large non-stick skillet over medium heat; add corn and onion and cook 4 minutes, or until corn is crisp-tender. Stir in beans, rice, and salsa. Stir with a large spoon to incorporate salsa, and cook until rice is just heated through.

3. In a medium bowl, toss chicken, cheese, and pepper. Warm tortillas in a microwave or on stovetop according to package directions.

4. To assemble burritos, spoon about 1 cup of the rice mixture in a mound in the center of each warm Casa Mendosa™ tortilla. Top with ½ cup of the chicken mixture and some cilantro leaves. Fold in sides of tortilla, then roll tightly into a burrito.

5. Lightly coat burritos with cooking spray. Place on a griddle, grill, or panini press and cook 3 to 4 minutes, turning once, until burritos are lightly toasted and crisp. Cut in half. 

6. Serve with accompaniments and enjoy!

Casa Mendosa™ products available at:

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Newfoundland

Quebec

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