Santiago Burrito

We started with red quinoa and added black beans and sweet potatoes. A poblano salsa of peppers, green onions, cilantro and garlic ties it all together.

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Nutrition

Ingredients

GLUTEN-FREE TORTILLA (BROWN RICE FLOUR, WATER, RICE STARCH, CHICKPEA FLOUR, NON-GMO EXPELLER PRESSED SAFFLOWER OIL, WHITE WHOLE GRAIN SORGHUM FLOUR, PSYLLIUM, XANTHAN GUM, LEAVENING [SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, MONOCALCIUM PHOSPHATE], MILLED FLAXSEED, SEA SALT, VEGAN ENZYME), DAIYA CUTTING BOARD MOZZARELLA STYLE SHREDS (WATER, TAPIOCA STARCH, COCONUT OIL, NON-GMO EXPELLER PRESSED: CANOLA AND/OR SAFFLOWER OIL, VEGAN NATURAL FLAVORS, SEA SALT, POTATO PROTEIN ISOLATE, TRICALCIUM PHOSPHATE, LACTIC ACID (VEGAN), KONJAC GUM, XANTHAN GUM, YEAST EXTRACT, FRUIT AND/OR VEGETABLE JUICE (COLOR)), BLACK BEANS, RED QUINOA, SWEET POTATOES, POBLANO SALSA (POBLANOS, GREEN ONIONS, CILANTRO, GARLIC), YELLOW ONIONS, WATER, VEGAN NATURAL FLAVORS, LEMON JUICE CONCENTRATE, SEA SALT, KONJAC GUM, XANTHAN GUM, YEAST EXTRACT.

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Cooking Instructions

Remove	Frozen burrito from wrapper.
Place	On a microwave-safe plate.
Cook	1 minute 15 seconds on high setting.
Flip Over	Microwave for additional 1 minute 15 seconds to 1 minute 45 seconds.
Tip	Crisp burrito on panini press or frying pan until all sides are golden brown.
Caution	Power of microwave may vary — adjust cooking time as needed. Contents are hot, cool slightly prior to consumption. Cook to an internal temperature of 165°F (75°C). Do not eat without cooking.