RollinGreens Chopped Fajita CHIC’KEN, Black beans, white rice, shredded cheese and a touch of onion and cilantro wrapped in a large flour tortilla.
Serves 1 person
Ingredients
For Chopped Fajita CHIC’KEN
- 1 Bag RollinGreens Chopped fajita CHIC’KEN
- 2 cups water
- 2 tbsp olive oil
For the Rice
- 1 cup uncooked jasmine or basmati rice
- 2 cups water
- 1 tbsp butter or oil
For the Burrito
- 3 sprigs cilantro
- ¼ cup cooked black beans (strain and wash from can)
- ½ cup shredded cheese (optional vegan cheese)
- 1/8 cup onion
Instructions
- For the Chopped Fajita CHIC’KEN, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium. Add the entire contents of the Chopped Fajita CHIC’KEN and stir well.
- Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
- For the Rice, in a medium pot add washed and drained rice and add 2 cups water and butter or oil. Heat to high until the rice starts to boil, then reduce heat to low and cover. Cook for 12-15 minutes or until rice is fully cooked.
- Strain black beans, chop cilantro and cut onion into small dice.
- Warm a large tortilla. Set the tortilla on a large piece of foil and parchment paper on top.
- For the Burrito add 1 cup cooked rice, ½ cup CHIC’KEN cooked, ¼ cup black beans, onion and cilantro and cheese.
- Roll tortilla and then wrap burrito in parchment/foil combo.
-Enjoy Chef Ko
