| 2 | pkg. PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted (9 oz.) or PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled Fajita Style (9 oz.) |
| 1 | tbsp GOYA® Extra Virgin Olive Oil |
| 1 | large yellow onion, finely chopped (about 2 cups) |
| 1 | GOYA® Jalapeno Pepper, finely chopped (optional) |
| 1 | tbsp GOYA® Minced Garlic or 5 cloves fresh garlic, finely chopped |
| 1 | tsp cumin |
| 2 | cans GOYA® Low Sodium Black Beans, drained and rinsed or GOYA® Black Beans |
| 3 | cups cooked Canilla Extra Long Grain Rice |
| 2 1/2 | cups shredded sharp cheddar cheese |
| 3 | scallions, finely chopped |
| 3 | tbsp fresh cilantro, chopped |
| 10 | 10-inch GOYA® Flour Tortillas, warmed |
| Garnish: | |
| GOYA® Pico de Gallo Salsa | |
| sour cream | |
| guacamole |
| 1 |
Heat oil in medium saucepan over medium-high heat. Add onions, cook until soft and translucent, about 7 minutes. Stir in jalapeno pepper, garlic and cumin; cook until fragrant, about 30 seconds more. Add the chicken and drained beans to saucepan and cook, stirring constantly, about 5 minutes.
TIP: For a fun twist, skip the tortilla and just make your burrito in a bowl! |
| 2 | To assemble burritos, mound rice, chicken and bean mixture, cheese, chopped scallions and cilantro on one side of tortilla. Roll up tortilla into burrito shape. Place burrito, seam-side down on serving plate or platter. Repeat with remaining ingredients. |
| 3 | Serve burritos with salsa, sour cream and guacamole, if desired. |
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