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Recipe Card
ingredients
- 1 tablespoon extra virgin olive oil
- 1 red onion, diced
- 1 pound ground chicken
- 4 cloves garlic, minced
- Juice of 1 lime
- 2 teaspoons Kosher salt
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 (10 ounce) can Red Gold® Tomato Love Medium Diced Tomatoes + 2X More Chilies
- 1 (16 ounce) can refried beans, heated up
- 1 cup yellow rice, cooked according to package instructions
- 8 large flour tortillas
- 2 cups shredded Mexican cheese, divided
- 1 (15 ounce) can Red Gold® Tomato Sauce
- Bunch of cilantro, freshly chopped, for garnish
Method
Step 1
Preheat oven to 400°F. Heat olive oil in a large pan over medium-high heat. Once hot, add in red onion and cook until softened, about 5 minutes. Add in ground chicken and cook until heated through and no longer pink, about 7 minutes. Add in garlic, lime juice, salt, pepper, garlic powder, cumin, and chili powder and stir to combine. Add in Red Gold® Tomato Love Medium Diced Tomatoes + 2X More Chilies and stir to heat through, about 2 minutes. Remove from heat and set this mixture aside.
Step 2
Assemble the burritos. On each tortilla, add in about ¼ cup of the chicken mixture, plus a heaping spoonful of rice and a heaping spoonful of beans. Add about a tablespoon shredded Mexican cheese on top. Roll up each burrito and place into a large baking dish.
Step 3
Pour the Red Gold® Tomato Sauce over the top of the burritos, plus the remaining Mexican cheese. Bake until the cheese on top is melted and gooey, about 7 minutes. Garnish with chopped cilantro. Enjoy!