SPICY PLANT-BASED CHICK'N BURRITOS

8 portions (1 burrito)


16 ea	Gardein® Ultimate Plant-Based Chick'n Tenders
2 tbsp	Vegetable oil
1 medium	Yellow onion, chopped
2 cloves	Garlic, minced
1 cup	Long-grain white rice, uncooked
2 tsp	Ground cumin
3 tsp	Salt, divided
2 cups	Vegetable broth
1/2 cup	Hunt's® Tomato Sauce
15 oz	Ranch Style® Black Beans
1 can (15 oz each)	Whole kernel corn, drained
1 cup	Red bell pepper
3/4 cup	Diced red onion
1/2 cup	Chopped cilantro
1/4 cup	Hot pepper sauce
2 tbsp	Lime juice
1 tbsp	Olive oil
1/2 tsp	Black pepper
1 tbsp	Taco seasoning
1 cup	Guacamole
8	Udi’s® Extra Large Tortillas
1 cup	Rosarita® Green Chile Salsa
3 cups	Iceberg lettuce

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Heat vegetable oil in a medium pot over medium heat. Add yellow onion and garlic. Cook for 3 to 5 minutes or until onion is translucent. Add rice, cumin and 2 teaspoons salt; cook, stirring for 1 to 2 minutes, until rice is coated.
Step 2

Add vegetable broth and tomato sauce; bring to a boil. Cover, reduce heat to low and cook 20 to 25 minutes or until rice has absorbed all the liquid.
Step 3

In a medium bowl, combine black beans, corn, red pepper, red onion, cilantro, hot sauce, lime juice, olive oil, black pepper and remaining 1 teaspoon salt.
Step 4

Fry chick’n tenders according to package directions. In a medium bowl, toss with taco seasoning to coat.
Step 5

Spread 2 tablespoons guacamole in center of each tortilla. Top each with equal amounts of rice, black bean and corn salad, chick’n tenders, salsa and lettuce. Roll up tightly, tucking in ends.