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/ Mexicali Chicken and Veggie Burritos
Mexicali Chicken and Veggie Burritos
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SERVING SIZE:
8
Ingredients
2 tablespoons Butter
1/2 cup Onion, Chopped
11 ounces Mexicorn, Drained
1 7/8 cups Black Beans, Rinsed & Drained
3 5/8 cups
Furmano's Petite Diced Tomatoes with Green Chilies
, Drained
2 each Packets 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
Melt butter in a hot skillet. Add chopped onions, cooking until soft.
Add drained mexicorn, black beans, and Furmano's Petite Diced Tomatoes with Green Chilies.
Add Seasoning and cooked chicken. Heat thoroughly.
Warm tortillas.
Spoon chicken and vegetable mix into center of tortillas.
Top with shredded cheese. Wrap, burrito style, and serve, with sour cream, salsa, and hot sauce.
Diced Tomatoes - Petite With Green Chilies (14.5 oz)
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