Recipe: Sante Fe Burritos
Yield: 4 Servings
1 1/2 c Del Monte Thick and Chunky
-- Salsa; mild 1 -- (up to) 2 ts Minced Jalapeno chilies (to -- taste) 1 1/2 c Shredded cooked turkey or -- chicken 1 cn (15-oz) black; kidney or -- pinto beans; rinsed and -- drained
1/3 c Chopped cilantro
1 1/2 c Cooked rice
4 lg Flour tortillas; warmed 1 c 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 1/4 of rice over each tortilla; top with 1/4 turkey mixture and cheese. Fold to enclose filling. Serve with lime wedges. Garnish with sour cream and lettuce, if desired.
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