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Burritos with Artisan Fire Roasted Pepper Jack Sausage
Serves: 6
Prep & Cook Time: 20 and 12
Ingredients
12 oz package Kayem Fire Roasted Pepper Jack,  slice on the diagonal 1/4" thick, pan and  brown, keep warm
1 1/2 cup instant brown rice, cooked, and keep warm
1/2 cup black beans, if canned rinse
1/2 cup frozen corn niblets, microwave for 30 - 45 seconds to defrost
1/2 cup red bell pepper, chopped
3 tbsp fresh cilantro, chopped, divided 2 tbsp and 1 tbsp
1/2  freshly ground black pepper 
1/4 tsp black pepper
1/4 tsp smoked Spanish paprika
1/4 tsp salt
1 cup shredded Mexican blend cheese, reduced fat
6 each 10inch flour tortillas
1/3 cup cream cheese
1 tsp  fresh lime juice
Instructions

Pre-heat oven to 275 degrees.

1.   Place tortillas on a baking sheet spread out, cover with foil and warm for 10 minutes.

2.  Meanwhile, mix the rice, beans, corn, pepper, cilantro, black pepper, paprika, and salt
 together in a medium mixing bowl.

3.  To fill the tortillas, lay flat on a clean work surface.  Evenly divide the rice mixture and
place in the center of the tortilla in a vertical row leaving 4" on the opposite end, filling will
be 2 - 3" wide. Top with sausage slices (about 4 ea,) and an even portion of the Mexican
cheese.

4.  Fold the bottom of the tortilla over most of the filling, then fold over the sides overlapping.
  Wrap in foil and place on a baking sheet, heat in the oven for 10 - 12 minutes. 

6.  Meanwhile, in a small bowl, mix the cream cheese, remaining cilantro and lime juice. 
 Transfer to a small serving bowl.

7.  Remove tortillas from the oven, transfer to a serving platter with the cream cheese
mixture in the middle.  Serve immediately with a dollop of the cheese mixture for each tortilla.

Nutritional Info per Serving
Calories400 Cholesterol60mg Sugars3g
Total Fat19g Sodium870mg Dietary Fiber4g
Saturated Fat8g Carbohydrates37g Protein19g
Burritos with Artisan Fire Roasted Pepper Jack Sausage
Serves: 6
Prep and Cook Time: 20 and 12
Ingredients
12 oz package Kayem Fire Roasted Pepper Jack,  slice on the diagonal 1/4" thick, pan and  brown, keep warm
1 1/2 cup instant brown rice, cooked, and keep warm
1/2 cup black beans, if canned rinse
1/2 cup frozen corn niblets, microwave for 30 - 45 seconds to defrost
1/2 cup red bell pepper, chopped
3 tbsp fresh cilantro, chopped, divided 2 tbsp and 1 tbsp
1/2  freshly ground black pepper 
1/4 tsp black pepper
1/4 tsp smoked Spanish paprika
1/4 tsp salt
1 cup shredded Mexican blend cheese, reduced fat
6 each 10inch flour tortillas
1/3 cup cream cheese
1 tsp  fresh lime juice
Instructions

Pre-heat oven to 275 degrees.

1.   Place tortillas on a baking sheet spread out, cover with foil and warm for 10 minutes.

2.  Meanwhile, mix the rice, beans, corn, pepper, cilantro, black pepper, paprika, and salt
 together in a medium mixing bowl.

3.  To fill the tortillas, lay flat on a clean work surface.  Evenly divide the rice mixture and
place in the center of the tortilla in a vertical row leaving 4" on the opposite end, filling will
be 2 - 3" wide. Top with sausage slices (about 4 ea,) and an even portion of the Mexican
cheese.

4.  Fold the bottom of the tortilla over most of the filling, then fold over the sides overlapping.
  Wrap in foil and place on a baking sheet, heat in the oven for 10 - 12 minutes. 

6.  Meanwhile, in a small bowl, mix the cream cheese, remaining cilantro and lime juice. 
 Transfer to a small serving bowl.

7.  Remove tortillas from the oven, transfer to a serving platter with the cream cheese
mixture in the middle.  Serve immediately with a dollop of the cheese mixture for each tortilla.

Nutritional Info per Serving
Calories400
Cholesterol60mg
Sugars3g
Total Fat19g
Sodium870mg
Dietary Fiber4g
Saturated Fat8g
Carbohydrates37g
Protein19g
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