“Suizo” means Swiss, and in case you're scratching your head wondering what this burrito has to do with watches and chocolate, “suizo” is a term used in Spanish for a topping of melted cheese. Aha! And why shouldn't every burrito have a layer of melted joy covering its tortilla? Not that this burrito needs it; a delicious filling of red onion, fresh corn, and meaty beans makes for a memorably fantastic wrap with or without the “Swiss” assist.
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2 oz. Shredded Chihuahua Cheese
3 fl. oz. Red Enchilada Sauce
1 Red Onion
15½ oz. Black Beans
2 Roma Tomatoes
3 oz. Corn Kernels
1 Tbsp. Taco Seasoning
2 Large Flour Tortillas
2 oz. Sour Cream
Nutrition (per serving)
You Will Need
1 Baking Sheet
1 Large Non-Stick Pan
Before You Cook
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Prepare the Ingredients
Halve and peel onion. Cut halves into ¼" dice. Drain and rinse black beans. Core tomatoes and coarsely chop.
Start the Filling
Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, onion, corn, and taco seasoning to hot pan. Stir occasionally until slightly charred, 3-5 minutes.
Finish the Filling
Add beans, tomatoes, and ¼ cup water to pan. Stir occasionally until tomatoes break down and mixture thickens, 4-6 minutes. Sprinkle with ⅓ the cheese (reserve remaining to top burritos) and season with ¼ tsp. salt and a pinch of pepper. Remove from burner and set aside.
Roll the Burritos
Place tortillas on a clean work surface. Place filling in center of each tortilla. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Lay burrito on its seam. Repeat with remaining tortilla.
Bake the Burritos
Place assembled burritos on prepared baking sheet, seam side down. Top with enchilada sauce (reserve 2 Tbsp. for plating) and remaining cheese. Bake until cheese is browned and bubbly, 12-15 minutes. Plate as pictured on front of card, spooning remaining enchilada sauce on a plate and topping with burritos. Garnish with sour cream or serve on the side. Bon appétit!
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