Recipe - Sante Fe Burritos

1 One half cup Del Monte Thick and Chunky
Salsa; mild
1 (up to)
2 teaspoon Minced Jalapeno chilies (to
taste)
1 One half cup Shredded cooked turkey or
chicken
1 cn (15oz) black; kidney or
pinto beans; rinsed and
drained
1/3 cup Chopped cilantro
1 One half cup Cooked rice
4 lg Flour tortillas; warmed
1 cup Shredded sharp Cheddar
cheese
Lime wedges (optional)

In large skillet, combine salsa and jalapeno chilies. Cook uncovered, over
medium heat 3 minutes, stirring occasionally. Add turkey, beans and
cilantro; heat through. Spoon One fourth of rice over each tortilla; top with 1/4
turkey mixture and cheese. Fold to enclose filling. Serve with lime wedges.
Garnish with sour cream and lettuce, if desired.

MILITARY FAMILY MAGAZINE

JANUARY 1996

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