SPICY PLANT-BASED CHICK'N BURRITOS
- 8 portions
Ingredients
| 16 ea | |
|
Vegetable oil
|
2 tbsp |
|
Yellow onion, chopped
|
1 medium |
|
Garlic, minced
|
2 cloves |
|
Long-grain white rice, uncooked
|
1 cup |
|
Ground cumin
|
2 tsp |
|
Salt, divided
|
3 tsp |
|
Vegetable broth
|
2 cups |
|
Hunt's® Tomato Sauce
|
1/2 cup |
|
Ranch Style® Black Beans
|
15 oz |
|
Whole kernel corn, drained
|
1 can (15 oz each) |
|
Red bell pepper
|
1 cup |
|
Diced red onion
|
3/4 cup |
|
Chopped cilantro
|
1/2 cup |
|
Hot pepper sauce
|
1/4 cup |
|
Lime juice
|
2 tbsp |
|
Olive oil
|
1 tbsp |
|
Black pepper
|
1/2 tsp |
|
Taco seasoning
|
1 tbsp |
|
Guacamole
|
1 cup |
|
Udi’s® Extra Large Tortillas
|
8 |
|
Rosarita® Green Chile Salsa
|
1 cup |
|
Iceberg lettuce
|
3 cups |
Preparation
Heat vegetable oil in a medium pot over medium heat. Add yellow onion and garlic. Cook for 3 to 5 minutes or until onion is translucent. Add rice, cumin and 2 teaspoons salt; cook, stirring for 1 to 2 minutes, until rice is coated.
Add vegetable broth and tomato sauce; bring to a boil. Cover, reduce heat to low and cook 20 to 25 minutes or until rice has absorbed all the liquid.
In a medium bowl, combine black beans, corn, red pepper, red onion, cilantro, hot sauce, lime juice, olive oil, black pepper and remaining 1 teaspoon salt.
Fry chick’n tenders according to package directions. In a medium bowl, toss with taco seasoning to coat.
Spread 2 tablespoons guacamole in center of each tortilla. Top each with equal amounts of rice, black bean and corn salad, chick’n tenders, salsa and lettuce. Roll up tightly, tucking in ends.
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 104 mg | 10% |
| Carbohydrate | 89 g | 30% |
| Cholesterol | 0 mg | 0% |
| Total Fat | 22 g | 34% |
| Iron | 10 mg | 54% |
| Potassium | 487 mg | 0% |
| Calories | 649 kcal | 32% |
| Sodium | 2864 mg | 119% |
| Protein | 28 g | 56% |
| Polyunsaturated Fat | 3 g | 15% |
| Saturated Fat | 4 g | 20% |
| Sugars | 11 g | 1% |
| Dietary Fiber | 13 g | 50% |
| Vitamin C | 50 mg | 83% |
| Vitamin A | 1264 iu | 25% |
Percent Daily Values are based on a 2,000 calorie diet