Burritos

• 2 tbsp vegetable oil, divided
• 1 lb steak strips, chicken breast strips, pork tenderloin strips or raw peeled & deveined shrimp
• Kosher salt and pepper, to taste
• Southwest Veggie Kit*
• 1 pkg (8 oz) Simply Organic Simmer Sauce of choice
• Wholly Guacamole or The Fresh Market Shredded Cheese of choice
• 4 large or 8 small La Tortilla Factory Tortillas of choice
• Adobe Rice or Texas Caviar

Southwest Veggie Kit

• 4 oz Red Pepper
• 4 oz Green Pepper
• 4 oz Yellow Pepper
• 4 oz Sliced White Onion

Heat 1 tbsp oil in a large skillet over medium-high heat. Season steak, chicken, pork or shrimp with salt and pepper, add in an even layer and cook, turning to sear on all sides (chicken 6-8 minutes, steak or pork 4-6 minutes, shrimp 1-2 minutes). Transfer to a plate and set aside.

Add remaining 1 tbsp oil to pan over medium-high and add veggie kit. Sauté until lightly browned and slightly tender, about 5-7 minutes. Lower heat to medium and add protein back to the pan along with simmer sauce, stirring well to combine. Simmer until warmed through, 1-2 minutes. Let cool for about 5-10 minutes before filling burrito.

While mixture simmers, heat a separate pan over medium-high heat. Add tortillas, one at a time, to warm and lightly brown on each side, about 30 seconds-1 minute per side.

If using Adobo Rice, remove it from packaging into a microwave-safe container. Cover and microwave on high 2-3 minutes until warmed through.

To Assemble: Place a tortilla on a flat work surface. Spoon ¼-1/3 cup Adobo Rice, if using, just below the center of the tortilla. Top with protein and vegetables and Texas Caviar, if using. Top with guacamole or shredded cheese. Fold the bottom of the tortilla to cover the filling, then fold the edges in and roll up tightly. Wrap in foil if desired and repeat until all burritos are made. Serve immediately.

Chef’s Suggestions: Serve with sour cream, salsa, fresh lime wedges and/or chopped cilantro.