sante fe burritos

Categories
Sandwich
Yield
4 Servings
MeasureIngredient
1½ cup Del Monte Thick and Chunky Salsa; mild (up to)
2 teaspoons Minced Jalapeno chilies (to taste)
1½ cup Shredded cooked turkey or chicken
1 can (15-oz) black; kidney or pinto beans; rinsed and drained
⅓ cup Chopped cilantro
1½ cup Cooked rice
4 larges Flour tortillas; warmed
1 cup Shredded sharp Cheddar cheese
  Lime wedges (optional)

In large skillet, combine salsa and jalapeno chilies. Cook uncovered, over medium heat 3 minutes, stirring occasionally. Add turkey, beans and cilantro; heat through. Spoon ¼ of rice over each tortilla; top with ¼ turkey mixture and cheese. Fold to enclose filling. Serve with lime wedges.

Garnish with sour cream and lettuce, if desired.

MILITARY FAMILY MAGAZINE

JANUARY 1996

Downloaded from Glen's MM Recipe Archive, .

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