El Grande Burritos

By melanieroe

Prep Time: 20 min
Total Time: 20 min

Nutrition Information:
1 Burrito: Calories 350 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 45mg; Sodium 940mg; Total Carbohydrate 41g (Dietary Fiber 2g, Sugars 2g); Protein 19g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 15%; Iron 15% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 pouch (8.8 oz) microwavable ready-to-eat original long grain rice (try spanish rice MJB)
• 2 teaspoons lime juice
• 2 tablespoons chopped fresh cilantro
• 2 cups shredded or diced cooked chicken
• 4 1-oz Old El Paso® taco seasoning mix (from 1-oz package)
• 1 16-oz Old El Paso® refried beans (from 16-oz can), heated
• 1 8 (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch), heated
• 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
• 1 cup Old El Paso® salsa (any variety)
• Side Dish: Chips and salsa

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

1. Microwave rice as directed on pouch. In medium bowl, stir together heated rice, lime juice and cilantro. In medium microwavable bowl, stir together chicken and taco seasoning mix. Microwave uncovered on High 45 to 60 seconds or until hot.
2. Spread about 2 tablespoons refried beans down center of each tortilla. Top each with 3 tablespoons rice, 1/4 cup chicken mixture and 2 tablespoons cheese. Top each with 2 tablespoons salsa. Fold or roll up tortillas.

High Altitude (3500-6500 ft): No change.