For the smaller appetite. A mini burrito filled with your choice of meat and covered with savory red sauce, topped with Cheddar and Monterey Jack cheese. Served with a colorful blend of our fresh, seasoned and grilled vegetable mix, Spanish rice and your choice of beans.

In a skillet, heat the olive oil over medium heat. Add the mixed vegetables, season with salt and pepper, and sauté until tender and slightly charred, about 5-7 minutes. Remove from heat and set aside.

Prepare the Grilled Vegetables

Lay the flour tortilla flat on a clean surface. In the center, layer the cooked meat, sautéed vegetables, Spanish rice, and beans. Drizzle with red enchilada sauce.

Assemble the Burrito

Fold the sides of the tortilla over the filling, then roll from the bottom up to create a tight burrito.

Roll the Burrito

Place the burrito seam-side down in the skillet. Pour additional red enchilada sauce over the burrito and sprinkle with Cheddar and Monterey Jack cheese. Cover and cook on low heat until the cheese melts, about 3-5 minutes.

Add Cheese and Heat

Carefully transfer the burrito to a plate, garnish with additional vegetables if desired, and serve hot.

Serve

Flour Tortilla

burrito poquito

Recipe information

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