In a sauté pan over medium high heat add chorizo, olive oil, onion, jalapeno, and cilantro. Cook for 2-3 minutes.
Now add black beans and combine warm for 2-3 minutes. Remove from heat and hold warm for assembly.
Place tortilla on surface add portion of beans in bottom section leaving 1 ½ inches of space from each side of tortilla. Add portion of cilantro lime rice. Now top with portion of chorizo mixture, cabbage, and chipotle avocado coulis.
Fold in the sides of burrito then roll into a tube and serve either whole or cut in half on angle.
Repeat above process with other tortillas and enjoy.
Ingredients
6 ea Piancone® 12-inch jalapeno cheddar flour tortilla
3 cups Contigo® Fully Cooked Chorizo Crumbles
6 cups Simplot® cilantro lime rice, warmed
2 cups West Creek® Corn, Yellow Kernels
4 cups West Creek® Beans, Black Canned, drained and rinsed
1 cup Peak Fresh Produce® Onion(s), Red, small dice
1 ea Peak Fresh Produce® Jalapeño Pepper(s), small dice
1 tbsp Peak Fresh Produce® Cilantro, minced
1 tbsp Roma® Oil, Olive
3 cups Peak Fresh Produce® Marinated Cabbage, (see recipe below)
1 cup Contigo® chipotle avocado coulis, (see recipe below)
Peak Fresh Produce® Marinated Cabbage
Directions
Mix together all ingredients listed.
Refrigerate overnight for flavors to combine.
Serve.
Ingredients
1 lb Peak Fresh Produce® cabbage green, shredded
1 lb Peak Fresh Produce® Cabbage, Red, shredded
1 ea Peak Fresh Produce® Lime(s), juice only
1 ea Peak Fresh Produce® Lemon(s), juice only
1 tbsp Peak Fresh Produce® Cilantro, minced
1/2 cup Nature's Best Dairy® Sour Cream
1 tsp West Creek® Honey
3 ea Peak Fresh Produce® Jalapeño Pepper(s), roasted, peeled, seeded and diced
1/4 tsp Magellan® sea salt
1/4 tsp Magellan® Black Pepper, ground
Contigo® Chipotle Avocado Coulis
Directions
Puree ingredients in food processor then refrigerate for service.
