Grilled Black Bean Chicken Burritos with Creamy Cilantro Jalapeno Sauce

Creamy Cilantro-Jalapeno Sauce

1 cup light sour cream

1 cup loosely-packed fresh cilantro leaves

2 tablespoons diced pickled jalapeno peppers

2 teaspoons chopped yellow onion

2 teaspoons Dijon mustard

2 teaspoons lime zest

Grilled Black Bean and Chicken Burritos

¾ cup diced cooked chicken

¼ cup can black beans, drained and rinsed

¼ cup whole-kernel corn

¼ cup cooked white rice

½ cup shredded cheddar or Monterey Jack cheese (or a combo of both)

¼ cup Creamy Cilantro-Jalapeno Sauce

Salt and pepper to taste

Four 8-inch flour tortillas

Directions:

1. Make the Creamy Cilantro-Jalapeno Sauce. Place all ingredients in a blender or food processor and blend until pureed. Cover and chill for at least 30 minutes, or up to two days.

2. In a medium bowl, add the chicken (if using), beans, corn, rice, cheese, and cilantro-jalapeno sauce. Gently stir with a fork. Season to taste with salt and pepper.

3. Lay out flour tortillas and divide mixture between them. Place the mixture on on the bottom half of the tortilla, fold the sides in, then roll up the tortilla.

4. Grill on the panini press per your press’s instructions (I cook two at a time and it takes about four minutes per batch).

5. Serve drizzled with additional Creamy Cilantro-Jalapeno sauce, salsa, avocado, and any other condiments you desire.

Recipe from Kitchen Treaty