Chipotle Burrito Bar
- 2 lb tri tip roast, fat removed
- 1 package Lawrey’s Burrito Seasoning
- 1 6 ounce can Ortega Fire Roasted Chopped Green Chiles
Place roast in a crock pot. Sprinkle with the seasoning and pour the can of jalapenos over the top. Cover and cook on low for 7-8 hours. Break with a fork into pieces.
- 3 medium tomatoes
- 1 avocado
- 6 green onions, sliced
- 1/2 cup chopped cilantro
- juice from 1 lime
Mix first four ingredients in a bowl and sprinkle with lime juice.
Assemble the Bar
- shredded beef
- black beans
- cooked brown rice (recipe below)
- grated Tillamook sharp cheddar cheese
- sour cream
- avocado salsa
- your favorite tortillas*
*It works well to heat rice tortillas in the oven for a minute but don’t over do it or they will get too stiff to fold.
Easy Brown Rice
To cook rice, fill a saucepan with a tight fitting lid three quarters full with water and bring to a boil. Rinse the desired amount of rice with water using a sieve. Once the water is boiling, add the rice. Let the rice boil uncovered for 35 minutes, then remove from heat and drain all the water out. Put the lid on the saucepan and let stand for 5 to 10 minutes. Remove lid, sprinkle the rice with a half teaspoon of salt and fluff the rice with a fork.