Sante fe burritos

Yield: 4 Servings

Measure Ingredient
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.



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