Accueil Recettes Chicken, Rice and Sweet Potato Burrito

Chicken, Rice and Sweet Potato Burrito

Temps Total : 25 mins.
Temps de préparation 10 mins.
Temps de cuisson 15 mins.
Portions: 4


2 cups (500 mL) Europe’s Best® Roasted Gourmet Fire Roasted Sweet Potato Slices
1 cup (250 mL) drained black beans, rinsed
2 tbsp (30 mL) lime juice
1 tsp (5 mL) red chili powder
1 pkg (250 g) Tilda Ready to Heat Pure Basmati Rice
4 large whole wheat tortillas
1 cup (250 mL) shredded cooked chicken  
1 cup (250 mL) shredded Tex Mex cheese
1/2 cup (125 mL) salsa
1 cup (250 mL) prepared guacamole
1/4 cup (60 mL) sour cream

Produit Vedette

Roasted Gourmet Sweet Potato Slices


  1. Cook sweet potatoes according to package directions. Dice and set aside. Mash together beans, lime juice and chili powder.
  2. Heat basmati rice according to package directions.
  3. Warm tortillas in microwave on high for 15 seconds. Spread bean mixture, shredded chicken, sweet potatoes, rice, cheese and salsa down along centre of each tortilla.
  4. Fold in sides over filling and roll up tightly from bottom.
  5. Wrap each burrito in foil; cook in dry skillet set over medium heat for 3 to 4 minutes per side or until heated through.
  6. Serve with guacamole and sour cream.


Burritos can be prepared and refrigerated up to 3 days in advance.
To heat in the microwave, wrap each burrito in parchment paper instead of foil; heat for 1 to 2 minutes or until heated through.