Mexican Burrito

  • SERVING SIZE   201 g   ( 1/2 burrito ) 
  • 1 Cambrooke Tortilla Wrap
  • 1 cup thinly sliced onion
  • 1 cup thinly sliced green or red pepper
  • 1 Tbs oil
  • 2 oz fresh or canned mushrooms sliced
  • 1 tsp taco seasoning
  • ⅓ cup (50g) Cambrooke Short Grain Rice, cooked
  • 1 Tbs Cambrooke Cheddar Shreds
  • In a hot skillet over a medium heat, combine peppers, onion and oil; saute for 2 minutes.
  • Reduce heat to medium-low, add mushrooms, taco seasoning and continue cooking, stirring occasionally, until the vegetables soften. Add cooked rice and mix together.
  • Warm tortilla in damp papertowel in microwave oven for about 25 seconds.
  • Place all ingredients from the skillet onto warmed tortilla. Roll the tortilla so that the mixture is wrapped in the center.
  • Top with shredded cheese and serve warm.
  • SUGGESTIONS: Add in cooked and crumbled Camburgers, a small amount of chopped tomato, diced avocados or vegetables of your choice. Serve with salsa.
Per Recipe Per Serving
Protein, g 3.8 1.9
Calories 630 320
Nutrition Facts Panel