**Makes 2 burritos
2 TRIBALÍ Foods Chipotle Chicken Patties
2 Large Flour Tortilla
1 Can Black Beans
4 Tbsp Rufus Teague Touch O’ Heat BBQ Sauce
1 Cup Wild or Brown Rice
3 oz Chihuahua Cheese (optional)
½ Haas Avocado
¼ cup Lite Sour Cream
1 Tbsp Rufus Teague Spicy Meat Rub
1 Tbsp Water
Cherry Tomatoes (quartered)
Set oven to 400º.
Prepare rice according to packaging. Place Black Beans and Rufus Teague BBQ Sauce in a saucepan. Simmer on medium-low heat for 5 minutes.
Preheat a pan and coat with non-stick spray. Cook patties 5-6 minutes on each side. Remove and chop into ½ inch pieces.
Assemble burrito. On the tortilla spread layer of rice down the center. Add a couple of spoonfuls of beans and the chopped Chipotle Chicken Patty. Sprinkle with cheese. Fold-in flaps of burrito and gently place flap side down on a baking sheet. Place in the oven for 5 minutes or until the tortilla starts to brown.
Make avocado sauce by adding the half avocado, water, sour cream, and Rufus Teague Spicy Meat Rub to a blender or food processor. Blend until creamy and smooth.
Once the burrito is out of the oven, drizzle on avocado sauce and garnish with tomatoes, jalapeños, and cilantro.