Pescado and Greeen Chile Rice Burrito


PRODUCTS USED IN RECIPE

12" Pressed
Pescado and Greeen Chile Rice Burrito

Original Recipe Serves 2

Prep Time 45 min
Cooking Time 2 min

INGREDIENTS

1 each  12" Heat Pressed Flour Tortilla (10430)  
2 oz. vol. Asadero Cheese , shaved 
1/2 cup Simmered Black Beans , see related recipe 
1/2 cup Green Chile Rice , see related recipe 
4 oz. wt. Tilapia Fillet 
1 tsp. Blackening Seasoning   
1 oz. vol. Green Onions , thinly sliced   
 Sour Cream , to garnish 
 Avocado and Pineapple Salsa , see related recipe, to garnish 

DIRECTIONS

1.) Rub tilapia filet with blackening seasoning and place on oiled flattop or griddle pan seasoned side down. When fish begins to look opaque on top of tilapia flip fish over and continue cooking until fish is fully cooked.

2.) Heat tortilla and place on work surface.

3.) Spread asadero cheese in center of tortilla. Top with simmered black beans, green chile rice, blackened tilapia and sliced green onions.

4.) Bring left and right sides towards center and roll to close.

5.) Place on oiled flattop, grill or griddle pan and mark both sides of burrito to toast.

6.) Wrap and serve immediately.

Recipe Using Same Product(s)

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