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Prep Time 15 minutes
Total Time 25 minutes
Serves 6


  • 1 tablespoon(s) olive oil
  • 1 cup(s) fresh or frozen corn kernels
  • 1/2 cup(s) diced red onion
  • 1 can(s) (16-ounce) black beans, rinsed, drained
  • 3 cup(s) cooked long-grain rice
  • 16 ounces homemade salsa (recipe below)
  • 3 cup(s) boiled, shredded chicken
  • 1 1/2 cup(s) shredded Monterey Jack cheese
  • 1/2 teaspoon(s) freshly ground pepper
  • 6 (10-inch) flour tortillas
  • 1/2 cup(s) cilantro leaves
  • Olive oil cooking spray

1. Fill large pot with water, add rinsed chicken, boil 20-25 minutes until done.
2. Heat oil in a large skillet over medium heat;
3. Add corn and onion and cook 4 minutes, or until corn is crisp-tender.
4. Stir in beans, rice, and salsa, cook until rice is just heated through.
5. In a medium bowl, toss chicken (shredded), cheese, and pepper.
6. To assemble burritos, spoon about 1 cup of the rice mixture in a mound in center of each warm tortilla. Top with 1/2 cup of the chicken mixture and some cilantro leaves. Fold in sides of tortilla, then roll tightly into a burrito.
7. Lightly coat burrito with cooking spray.
8. Heat stovetop griddle or grill pan to medium.
9. Place burrito shells on griddle 3 to 4 minutes, turning once, until lightly toasted and crisp.
10. Cut in half. Serve with accompaniments as desired.

Homemade Salsa

Prep Time 15 minutes
Total Time 20 minutes
Serves 14


  • 1 (14.4 ounce) can diced tomatoes
  • ½ jalapeno chile (seeds and ribs removed)
  • ¼ yellow onion, quartered
  • 1/4 bunch cilantro leaves
  • 1 ½ teaspoons fresh lemon juice or to taste, add salt as desired


1. Add diced tomatoes to blender, pulse until desired consistency
2. Mix remaining ingredients, except lemon juice.
3. Add lemon juice a few drops at a time, and salt to taste.