SPICY PLANT-BASED CHICK'N BURRITOS
Yield Portion Size
16 ea | |
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 | |
15 oz | |
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 | |
1 cup | |
3 cups |
Iceberg lettuce
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 104 mg | 10% |
Carbohydrate | 89 g | 30% |
Cholesterol | 0 mg | 0% |
Total Fat | 22 g | 34% |
Iron | 10 mg | 54% |
Potassium | 486 mg | 0% |
Calories | 648 kcal | 32% |
Sodium | 2922 mg | 122% |
Protein | 28 g | 56% |
Polyunsaturated Fat | 3 g | 15% |
Saturated Fat | 4 g | 20% |
Sugars | 12 g | 1% |
Vitamin C | 50 mg | 83% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
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.
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