Grilled Burritos Recipe

Grilled Burritos Recipe

  • 1 (6.8 ounce) package Market Pantry® Spanish rice mix
  • 2 tablespoons Market Pantry olive oil
  • 1 1/2 cups Market Pantry salsa
  • 1 (15.5 ounce) can Market Pantry pinto beans, rinsed and drained
  • 1 (17.5 ounce) package Market Pantry 10-inch tortillas
  • 1 (8 ounce) package Market Pantry shredded Mexican style 4 cheese blend
  1. Prepare Spanish rice as directed on package except-use olive oil and replace tomatoes with salsa. Remove from heat and stir in pinto beans.
  2. For each burrito, place 12-inch length of foil on work surface. Spray with cooking spray. Top with tortilla. Spoon about 3/4 cup rice on center of tortilla. Sprinkle with 1/4 cup cheese. Fold in sides and roll up burrito. Wrap in foil. Refrigerate for up to 3 days or until ready to cook.
  3. To heat, either grill foil-wrapped burrito 10 to 15 minutes or bake at 375 degrees F. for 20 minutes until hot.
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