• Jalapeño for garnish
  • Cilantro for garnish
  • Crema to garnish


Slightly warm the tortilla over a hot dry griddle for about 30 seconds on each side. Spread refried beans on one side of the tortilla, follow with the Mexican Rice, ½ cup Beef Chile Colorado (drain the liquid) and top with Monterrey Jack Cheese. Fold over the half with ingredients tightly rolling all the way. Then, tuck in the bottom and top remaining tortilla parts tightly.

Pour the Chile Colorado Sauce in your favorite medium size backing dish, covering the bottom with the sauce. Then, place each burrito in a row leaving space to allow for expanding. Cover the burritos completely with the remaining Chile Colorado Sauce and top with Monterrey Jack Cheese.

Place on the top rack of the over for about 1-2 minutes or until cheese is melted and bubbling. Serve warm and top garnishes of your choice.