Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 1 cup(s) fresh or frozen corn kernels

  3. 1/2 cup(s) diced red onion

  4. 1 can(s) (16-ounce) black beans , rinsed, drained 3 cup(s) cooked long-grain rice

  5. 1 jar(s) (16-ounce) chunky-style tomato salsa (mild, medium, or hot)

  6. 3 cup(s) cooked, shredded chicken

  7. 1 1/2 cup(s) shredded Monterey Jack cheese

  8. 1/2 teaspoon(s) freshly ground pepper

  9. 6 (10-inch) flour tortillas

  10. 1/2 cup(s) cilantro leaves

  11. Olive oil cooking spray

  12. Salsa

  13. Sour Cream

  14. Guacamole

Instructions Jump to Ingredients ↑

  1. Heat a stovetop griddle or grill pan over medium heat, or heat an electric panini press to 350 degrees F.

  2. Heat oil in a large nonstick skillet over medium heat; add corn and onion and cook 4 minutes, or until corn is crisp-tender. Stir in beans, rice, and salsa. Stir with a large spoon to incorporate salsa, and cook until rice is just heated through.

  3. In a medium bowl, toss chicken, cheese, and pepper. Warm tortillas in microwave or on stove-top according to package directions.

  4. To assemble burritos, spoon about 1 cup of the rice mixture in a mound in center of each warm tortilla. Top with 1/2 cup of the chicken mixture and some cilantro leaves. Fold in sides of tortilla, then roll tightly into a burrito.

  5. Lightly coat burritos with cooking spray. Place on griddle, grill, or panini press and cook 3 to 4 minutes, turning once, until burritos are lightly toasted and crisp. Cut in half. Serve with accompaniments.


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