Yields4 Servings

Ingredients
 12 oz Nature's Mini Pieces (Nature's PRIME Mini Pieces cooked according to package directions)
 1 tbsp Vegetable oil
 ¼ cup Green bell pepper - chopped
 ¼ cup Yellow onion - chopped
 1 tsp Garlic - chopped
 1 cup Red enchilada sauce
 4 Flour tortillas - 10 inch
 2 cups Cooked Spanish-style rice - held warm
 1 cup Cooked black beans - held warm
 ½ cup Cooked kernal corn - held warm
 ½ cup Shredded cheddar or pepper jack cheese
 2 tbsp Green onions - chopped
 1 tbsp Cilantro - finely chopped

Instructions
1

In a medium size skillet over medium-high heat, add oil and heat. Add bell pepper and onions. Cook, stirring often, until slightly softened and light golden brown in color. (Lower heat if needed to avoid burning.) Stir in garlic, cook 1-2 minutes, stirring occasionally.

2

Add Nature’s Mini Pieces and blend. Add enchilada sauce and blend. Lower heat to medium-low, cover and simmer 15 minutes. (Lower heat if needed to maintain simmer.)

3

In a large, non-stick pan over medium-high heat and heat until hot. Place 1 tortilla in pan, heat until light golden brown, turn and heat opposite side until warmed. Place on plate and cover with lid or foil. Repeat with remaining tortillas.

4

Lay out tortillas, portion rice, black beans, corn, cheese, and Nature's Mini Pieces in center of each tortilla. Top with green onion and cilantro. Fold burrito-style.
Enjoy!

Source: Improved Nature® Published with permission of the author. All rights reserved.©

Ingredients

Ingredients
 12 oz Nature's Mini Pieces (Nature's PRIME Mini Pieces cooked according to package directions)
 1 tbsp Vegetable oil
 ¼ cup Green bell pepper - chopped
 ¼ cup Yellow onion - chopped
 1 tsp Garlic - chopped
 1 cup Red enchilada sauce
 4 Flour tortillas - 10 inch
 2 cups Cooked Spanish-style rice - held warm
 1 cup Cooked black beans - held warm
 ½ cup Cooked kernal corn - held warm
 ½ cup Shredded cheddar or pepper jack cheese
 2 tbsp Green onions - chopped
 1 tbsp Cilantro - finely chopped

Directions

Instructions
1

In a medium size skillet over medium-high heat, add oil and heat. Add bell pepper and onions. Cook, stirring often, until slightly softened and light golden brown in color. (Lower heat if needed to avoid burning.) Stir in garlic, cook 1-2 minutes, stirring occasionally.

2

Add Nature’s Mini Pieces and blend. Add enchilada sauce and blend. Lower heat to medium-low, cover and simmer 15 minutes. (Lower heat if needed to maintain simmer.)

3

In a large, non-stick pan over medium-high heat and heat until hot. Place 1 tortilla in pan, heat until light golden brown, turn and heat opposite side until warmed. Place on plate and cover with lid or foil. Repeat with remaining tortillas.

4

Lay out tortillas, portion rice, black beans, corn, cheese, and Nature's Mini Pieces in center of each tortilla. Top with green onion and cilantro. Fold burrito-style.
Enjoy!

Source: Improved Nature® Published with permission of the author. All rights reserved.©
Nature’s PRIME Mini Pieces™ Burrito Ensenada

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