Fried Rice Burrito Casserole
Fried rice and burritos are joining forces in a mouthwatering way. We’re taking regular, ol’ leftovers, mixing ‘em up, and turning them into a dinner or lunchtime hit that’s anything but boring. The cream cheese in here adds so much creaminess and flavour that cheddar on its own just can’t match.
Ingredients
- 1 can (14 oz/398 ml) unsalted black beans, drained and rinsed
- 4 cups prepared Chicken Fried Rice
- 1 pkg Chicken Fried Rice Seasoning
- 2 tbsp low-sodium soy sauce
- 2 tbsp water
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- 3 cups cold, cooked white rice
- 4 cups shredded coleslaw
- 1⁄2 cup prepared Poco Picante Salsa
- 2 tbsp Poco Picante Salsa Mix
- 1 cup diced tomatoes
- 1 tsp lime juice, optional
- cilantro, optional
- 1⁄2 brick (8 oz/250 g) cream cheese
- 1 cup shredded cheddar cheese
Preparation
- Preheat oven to 350° F. Lightly brush a 9" X 13" baking dish with oil.
- In a large bowl, combine beans, fried rice, and salsa. Spread half of the filling evenly across the baking dish. Dollop cream cheese in chunks over filling. Top with remaining filling and sprinkle on cheese.
- Bake 30 min. Add toppings, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 400, Fat 18 g (Saturated 8 g, 0.2 0 g), Cholesterol 75 mg, Sodium 500 mg, Carbohydrate 35 g (Fiber 5 g, Sugars 3 g), Protein 23 g.
Perfectly Balance Your Plate
Serve with 1 cup sliced veggies.