Sante fe burritos
4 Servings
Ingredients
| Quantity | 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) |
Directions
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
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