Smoky Chipotle Burritos #RSC

• Reynolds Wrap Foil
• 1 lb ground beef
• 4 ounces reduced-fat cream cheese, softened and cubed
• 1 12 cups monterey jack cheese
• 1 -2 chipotle chile in adobo, minced
• 4 burrito-size flour tortillas
• 12 cup kernel corn
• 1 cup black beans, drained
• 12 cup diced onion
• 12 cup prepared salsa
• sliced olive (to garnish)
• chopped green onion (to garnish)

1. In a large skillet, brown ground beef and onion and drain.
2. Add chipotle peppers, corn and black beans and stir.
3. Add cream cheese and stir until melted.
4. Put 1/4 of the mixture in the middle of each tortilla and fold short ends towards the center and then long sides into the middle.
5. Place each burrito seam side down in a casserole dish.
6. Pour salsa over all and top with monterrey jack cheese.
7. Cover with foil and bake for 20 minutes in a 350 degree oven.
8. Remove foil and garnish with sliced olives and chopped green onions.

foil, ground beef, cream cheese, cheese, flour tortillas, kernel corn, black beans, onion, salsa, olive, green onion

Taken from www.food.com/recipe/smoky-chipotle-burritos-rsc-487029 (may not work)