Recipes / Mexicali Chicken and Veggie Burritos

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Mexicali Chicken and Veggie Burritos

5

  • SERVING SIZE: 8

Ingredients
  • 2 tablespoons Butter
  • 1/2 cup Onion, Chopped
  • 11 ounces Mexicorn, Drained
  • 1 7/8 cups Furmanos Black Beans, Rinsed & Drained
  • 3 5/8 cups Furmano's Petite Diced Tomatoes with Green Chilies, Drained
  • 2 each Packets Goya Salad and Vegetable Seasoning
  • 2 cups Chicken, Cooked & Shredded
  • 8 each 10" Flour Tortillas
  • 8 ounces Mexican Shredded Cheese
  • As Needed Sour Cream
  • As Needed Salsa
  • As Needed Hot Sauce
Preparation
  1. Melt butter in a hot skillet. Add chopped onions, cooking until soft.
  2. Add drained mexicorn, Furmanos Black Beans, and Furmano's Petite Diced Tomatoes with Green Chilies.
  3. Add Goya Seasoning and cooked chicken. Heat thoroughly.
  4. Warm tortillas.
  5. Spoon chicken and vegetable mix into center of tortillas.
  6. Top with shredded cheese. Wrap, burrito style, and serve, with sour cream, salsa, and hot sauce.