½ Cup KI GOURMET - SALSA MACHA THREE CHILIES SALSA
1 Tbsp KI GOURMET - LA DOÑA GREEN SERRANO CHILI SALSA
1 Cup EL MEXICANO - REFRIED BLACK BEANS
1 Cup shredded cheese
Sour cream and guacamole as sides
Steamed Cilantro Brown Rice
Ingredients
In a skillet, heat oil and add onion until golden.
Add the chicken to the pan along with the corn, both the salsas. Stir and cook until heated through.
Spread ¼ cup of beans down the centre of each tortilla, then top with chicken mixture, cheese and steamed rice.
Roll the burritos up by folding the 2 sides about an inch over the filling, then fold the bottom half of the tortilla over the filling and roll to close.
Heat a clean, large skillet on medium heat. Brush or spray bottom and top of each burrito with oil, then place seam side down on the skillet. Heat about one minute, then turn and heat the other side.
