Veggie Trio Magnifico (paradiso Specialty) Recipe
Better bring your appetite to this grande platter! We load your plate with three of our most popular vegetarian selections: a hand-rolled veggie burrito, a cheese enchilada, and a chile relleno with fresh poblano peppers, all covered in creamy queso blanco and served with Spanish rice.
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Ingredients
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Veggie Trio Magnifico Ingredients
Method
Preparation Directions
- 1
Prepare the Burrito
In a skillet, heat olive oil over medium heat. Add black beans, corn, cooked rice, cumin, chili powder, garlic powder, salt, and pepper. Mix well and cook until heated through. Remove from heat and let cool slightly. Place a generous amount of the mixture in a flour tortilla, roll it up tightly, and set aside.
- 2
Make the Cheese Enchilada
Preheat the oven to 350°F (175°C). In a baking dish, place the rolled burrito. Pour some queso blanco over the burrito until well-coated. Sprinkle shredded cheese on top. Bake for about 15 minutes, or until the cheese is melted and bubbly.
- 3
Prepare Chile Relleno
While the burrito is baking, roast the poblano peppers over an open flame or in a broiler until charred. Place them in a bowl and cover with plastic wrap for 10 minutes. Peel off the skin, make a slit on one side, and remove the seeds. Stuff the peppers with cheese and place them in a baking dish. Pour remaining queso blanco over the top and bake alongside the burrito for the last 10 minutes.
- 4
Serve with Spanish Rice
Prepare Spanish rice according to package instructions. Once the burrito and chile relleno are done baking, serve the platter by placing the burrito, cheese enchilada, and chile relleno on a large plate with a side of Spanish rice.
