Chicken & Rice Burritos with Corn Salsa

Quick Night transforms a creamy casserole and simple salsa into a rich and tasty filling for burritos. Night number 1 is Creamy Corn Chicken & Rice Bake.

Serves

8
Prep Time
10 min.
Cook Time
10 min.
Quick Night transforms a creamy casserole and simple salsa into a rich and tasty filling for burritos. Night number 1 is Creamy Corn Chicken & Rice Bake.
Ingredients
1 container (16 oz.) mild chunky salsa or pico de gallo 1 can (15.5 oz.) black beans, rinsed and well drained 1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained 8 (10-inch) burrito-size flour tortillas reserved chicken & rice casserole from Day 1, reheated 2 cups (8 oz. pkg.) shredded Cheddar cheese
Directions
  1. Stir together salsa, black beans and corn in a mixing bowl; set aside.
  2. Heat each tortilla and fill with 1/2 cup hot reserved casserole, 1/4 cup cheese and a heaping 1/2 cup salsa mixture.
  3. Fold up ends and roll tortilla over to make a burrito. Serve immediately.
TIPS:
  • For spicier burritos, use medium or hot salsa.
  • To heat tortillas, place 4 tortillas at a time on a microwave-safe plate and cover with lightly damp paper towels. Microwave at HIGH 30 to 60 seconds or until steamy. Repeat with remaining 4 tortillas.
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