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Homemade Chipotle-Style Burritos
by Jes Mostek
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Homemade Chipotle-Style Burritos
by Jes Mostek
serves: 4
No ratings
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  These Chipotle-style burritos are easily made at home, but will require two hands, and probably a fork to eat!
  4 giant   tortillas
  2 c.   cilantro-lime rice, divided
  1 can   black beans, drained
  1 container   corn salsa
  2 c.   shredded lettuce
  1 c.   guacamole
  1 c.   cheddar cheese, shredded
  1 c.   sour cream
  1/2 c.   creamy South-West dressing
  1 lb.   chicken or steak or pork
  Prepare the cilantro-lime rice, and cook and slice the chicken, pork, or steak. Then begin assembly of the burritos.

To make the tortillas a bit more flexible, warm them, between paper towels, in the microwave, for 10 seconds each.

Lay out the tortillas, then top each with 1/2 c. of the cooked rice, 1/4 of the can of beans, 1/4 c. corn-tomato salsa, 1/2 c. lettuce, 1/4 c. each of the guacamole, shredded cheese, and sour cream, 2 T. South-West dressing, and 4 oz. (about half of a chicken breast/a palm-sized amount) of cooked or grilled and sliced or shredded meat.

Tightly wrap the burritos and serve.
  • Ethnic Foods
  • Main Dishes
  • Meats
  • Pasta/Rice/Potatoes
  • Poultry
  • Quick & Easy
  • Smart Budget Foods
  • Spring/Summer
  • Uses up Left-overs

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