Las Palmas Hero

Burrito Norteño

These burritos are stuffed with flap steak, chicken, beans and cheese, then covered in an irresistible red enchilada sauce for a flavorful and filling meal.
Burrito Norteno Hero

Recipe Ingredients:

  • 16 oz. flap meat, diced
  • 16 oz. chicken breast, diced
  • 1 oz. salt
  • 1 oz. ground pepper
  • 6 burrito-size flour tortillas, warmed
  • 1 cup lettuce leaves
  • 1 cup tomatoes
  • 2 cups Monterey Jack cheese
  • 1 cup sour cream
  • 1 can Las Palmas Chili Beans
  • 28 oz. mild red enchilada sauce
Burrito Norteno Hero

Recipe Ingredients:

  • 16 oz. flap meat, diced
  • 16 oz. chicken breast, diced
  • 1 oz. salt
  • 1 oz. ground pepper
  • 6 burrito-size flour tortillas, warmed
  • 1 cup lettuce leaves
  • 1 cup tomatoes
  • 2 cups Monterey Jack cheese
  • 1 cup sour cream
  • 1 can Las Palmas Chili Beans
  • 28 oz. mild red enchilada sauce

Directions

  1. In skillet over medium-high heat, cook flap meat, stirring, until browned evenly. Season with salt and pepper.
  2. In second skillet over medium-high heat, cook chicken, stirring, until browned evenly. Season with salt and pepper.
  3. In saucepan, heat beans until warm; remove from heat but keep warm.
  4. Over tortilla, spoon generous amount of beans. Add cheese, beef, chicken, lettuce, tomato and sour cream.
  5. Roll tortilla around filling. Spoon a generous amount of red enchilada sauce over the top.

Enfrijoladas

Perfect as an appetizer or light dinner, these flavorful enfrijoladas are a delicious addition to your meal rotation.
Enfrijoladas

Recipe Ingredients:

  • 1 can Las Palmas Chili Beans
  • 3 Tbsp. olive oil
  • 6 cloves garlic
  • 16 oz. low-sodium vegetable stock or vegetable broth
  • 8 oz. cherry tomatoes, halved
  • 4 oz. apple cider vinegar
  • 2 Tbsp. sugar
  • 8 oz. Las Palmas Hot Red Enchilada Sauce
  • 6 oz. sour cream
  • 16 – 20 corn tortillas
  • 16 oz. queso panela
Enfrijoladas

Recipe Ingredients:

  • 1 can Las Palmas Chili Beans
  • 3 Tbsp. olive oil
  • 6 cloves garlic
  • 16 oz. low-sodium vegetable stock or vegetable broth
  • 8 oz. cherry tomatoes, halved
  • 4 oz. apple cider vinegar
  • 2 Tbsp. sugar
  • 8 oz. Las Palmas Hot Red Enchilada Sauce
  • 6 oz. sour cream
  • 16 – 20 corn tortillas
  • 16 oz. queso panela

Directions:

  1. In heavy-bottomed saucepan, add olive oil and garlic. Set stove to lowest possible heat level; allow garlic to cook very slowly, about 15 minutes.
  2. Once garlic is soft, add beans; heat about 10 minutes. Add vegetable stock; bring to simmer for about 1 minute, stirring frequently.
  3. Using blender or hand blender, puree mixture. Season to desired liking. Keep on very low heat until ready to make enfrijoladas.
  4. In small saucepan, combine apple cider vinegar and sugar; bring to simmer until sugar is dissolved. Place cherry tomatoes in glass or plastic bowl; pour hot liquid over. Cover for about 1 hour. Strain cherry tomatoes, saving 2 tablespoons of liquid.
  5. In food processor, combine cherry tomatoes, sour cream, reserved liquid and enchilada sauce. Pulse 1 minute.
  6. To serve, place 2 to 3 tortillas on a plate; roll them up. Pour enfrijolada sauce (bean mixture) over; top with cherry tomato sauce and crumbled panela cheese.