Beans

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Beans are the perfect health food to start the New Year right. Serve as a hearty stew with chile sauce. Or, you may refry for a side dish, burritos or tostadas.

Beans1-1-150x150 Beans %name
Beans
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Servings
Six 8 oz. servings
Servings
Six 8 oz. servings
Beans1-1-150x150 Beans %name
Beans
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Servings
Six 8 oz. servings
Servings
Six 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Place beans in pressure cooker. Add water. Secure lid.
  2. Cook over medium-high heat for about 20 minutes or until cooker reaches a state of pressure. Continue cooking over low to medium heat for 45 minutes. Release steam. Uncover. Note: (You may also cook beans in a Crock Pot on high for approximately 6 ½ hours or until beans turn reddish brown.)
  3. Add salt to taste. Serve.
  4. Proceed to option if you prefer thicker beans with onion.
Recipe Notes

Option: Heat oil in small skillet. Add flour and stir until golden brown, making a roux. Add roux, onion and salt to beans. Cook uncovered over low heat for 15 minutes. Mash if desired.

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Red Chile Stew

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Red Chile Stew warms the heart and soul on a cold winter night. Serve alone as a hearty New Mexican meal or with a bowl of delicious pinto beans.

01-RC-Stew-1-150x150 Red Chile Stew %name
Red Chile Stew
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Rating: 4.14
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Servings
4 8 oz. servings
Servings
4 8 oz. servings
01-RC-Stew-1-150x150 Red Chile Stew %name
Red Chile Stew
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Rating: 4.14
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Servings
4 8 oz. servings
Servings
4 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Heat oil in 3 or 4 quart pot.
  2. Add meat and brown over low heat for approximately 4 minutes.
  3. Add potatoes and onion. Brown for approximately 4 more minutes, stirring occasionally.
  4. Add frozen red chile. Cook for 15 minutes (to at least 165ºF).
  5. Stir in garlic, water and salt. Bring to a boil.
  6. Lower heat, cover and simmer for 20 minutes.
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Celebration Green Chile Cheese Enchiladas

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These Celebration Green Chile Cheese Enchiladas are a favorite for Sunday suppers. Add shredded chicken or turkey for a New Year’s Day tradition.

1501.2015-Jan_Enchiladas2-150x150 Celebration Green Chile Cheese Enchiladas %name
Celebration Green Chile Cheese Enchiladas
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Rating: 5
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Servings Prep Time
Six 8 oz. 15 minutes
Cook Time
10 minutes
Servings Prep Time
Six 8 oz. 15 minutes
Cook Time
10 minutes
1501.2015-Jan_Enchiladas2-150x150 Celebration Green Chile Cheese Enchiladas %name
Celebration Green Chile Cheese Enchiladas
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Servings Prep Time
Six 8 oz. 15 minutes
Cook Time
10 minutes
Servings Prep Time
Six 8 oz. 15 minutes
Cook Time
10 minutes
Ingredients
Servings: 8 oz.
Units:
Instructions
  1. Preheat oven to 400°F.
  2. Heat oil in a small skillet. Quickly fry one tortilla at a time on hot oil. Drain on paper towels.
  3. Heat green chile sauce according to instructions on container. Remove from heat.
  4. Sauté onion.
  5. Dip one fried tortilla at a time in warm sauce and place into small casserole dish until the bottom is covered with a single layer of tortillas.
  6. Alternate sauce, cheese and onion over first layer of tortillas.
  7. Repeat layers with tortillas, sauce, cheese and onion until all ingredients are used.
  8. Bake at 400°F for 10 minutes. Allow stack to cool slightly before cutting.
  9. Use remaining chile sauce to drizzle over top of each serving.
  10. Garnish liberally with shredded lettuce and diced tomato. Pinto beans optional.
Recipe Notes

Option:  You may substitute 2 – 16 oz. jars BUENO® Flame Roasted Green Chile Sauce instead of Frozen Sauce.

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Mini Chile Rellenos

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Mini Chile Rellenos, made from New Mexican chile, roast beef and holiday spices are the perfect New Mexican hors d’oeuvres to spice up holiday parties.

RellenosMini1-150x150 Mini Chile Rellenos %name
Mini Chile Rellenos
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Rating: 3.33
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Servings
15 Rellenos
Servings
15 Rellenos
RellenosMini1-150x150 Mini Chile Rellenos %name
Mini Chile Rellenos
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Servings
15 Rellenos
Servings
15 Rellenos
Ingredients
Filling
Batter
Servings: Rellenos
Units:
Instructions
  1. Finely grind boiled roast.
  2. Heat frozen green chile in sauce pan over low heat about 15 minutes (to at least 165ºF).
  3. Heat oil in large pan over high heat. Sauté onion in oil.
  4. Add garlic. Add meat, raisins and seasonings, stirring thoroughly after each addition. Stir in green chile and broth.
  5. Lower heat. Cook over low heat 15-20 minutes.
  6. Chill mixture in refrigerator at least 1 hour.
  7. Meanwhile, mix wet batter ingredients together.
  8. Sift dry batter ingredients together. Add dry batter ingredients to wet batter ingredients.
  9. Form chilled meat mixture into approximately 2 inch ovals. Coat ovals in batter. Deep fry in smoking hot oil until golden brown. Drain on paper towels.
Recipe Notes

Makes approximately fifteen 1.5 oz. mini rellenos.

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Red Chile Cheese Enchiladas

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Red chile cheese enchiladas are a New Mexico staple. You can find enchiladas stuffed with chicken, crab meat or beef, but this is still our favorite!

RedChileStacked-Enchiladas0-150x150 Red Chile Cheese Enchiladas %name
Red Chile Cheese Enchiladas
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This Red Chile Cheese Enchilada recipe uses Red Chile Powder to make the sauce. You can also substitute our red chile puree.
Servings
Six 8 oz. servings
Servings
Six 8 oz. servings
RedChileStacked-Enchiladas0-150x150 Red Chile Cheese Enchiladas %name
Red Chile Cheese Enchiladas
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This Red Chile Cheese Enchilada recipe uses Red Chile Powder to make the sauce. You can also substitute our red chile puree.
Servings
Six 8 oz. servings
Servings
Six 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Brown flour in 1 tablespoon oil. Add chile powder and blend in enough warm water to make a sauce of the thickness you desire.
  2. Add garlic, salt and oregano. Simmer for at least 30 minutes while flavors blend.
  3. Quickly dip corn tortillas one at a time in hot oil to soften. Drain on paper towels.
  4. Dip each fried tortilla in above chile sauce, and place enough of the tortillas side by side in a casserole dish to cover bottom. Spread some chile sauce over tortillas. Sprinkle with onion and cheese. Add remaining layers of fried tortillas dipped in chile sauce, onion and cheese until all ingredients are used. Add remaining sauce on top or pour over individual servings.
  5. Bake at 350° for 20 minutes or until cheese on top is melted.
Recipe Notes

Red Chile Cheese EnchiladasProducts

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New Mexico Hatch Green Chile Calabacitas

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2016.08.19-Calabacitas-150x150 New Mexico Hatch Green Chile Calabacitas %name
New Mexico Hatch Green Chile Calabacitas
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Servings
5 4 oz. servings
Servings
5 4 oz. servings
2016.08.19-Calabacitas-150x150 New Mexico Hatch Green Chile Calabacitas %name
New Mexico Hatch Green Chile Calabacitas
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Servings
5 4 oz. servings
Servings
5 4 oz. servings
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Heat oil over low heat in a non-stick skillet. Sauté onion in oil.
  2. Add frozen green chile. Cook on low heat (minimum 165ºF) for 15-20 minutes.
  3. Add zucchini and cook over medium heat for 5 minutes, stirring occasionally.
  4. Add corn, garlic, salt and pepper.
  5. Cook uncovered over low heat for 8 minutes or until squash is tender.
Recipe Notes

Watch how to make this on The BUENO® Kitchen.

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New Mexico Hatch Calabacitas Burritos

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1409.2014-September_Callabacitas-Burrito-150x150 New Mexico Hatch Calabacitas Burritos %name
New Mexico Hatch Calabacitas Burritos
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Servings
7 6 oz.
Servings
7 6 oz.
1409.2014-September_Callabacitas-Burrito-150x150 New Mexico Hatch Calabacitas Burritos %name
New Mexico Hatch Calabacitas Burritos
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Servings
7 6 oz.
Servings
7 6 oz.
Ingredients
Servings: 6 oz.
Units:
Instructions
  1. Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
  2. Add onion and garlic and sauté for 3 minutes.
  3. Add green chile, corn, salt and pepper to zucchini mixture.
  4. Cover and simmer on medium heat for 5-8 minutes, stirring occasionally.
  5. Stir in tomatoes and a pinch of oregano (optional).
  6. Warm each tortilla on hot griddle. Place ½ cup of squash mixture in middle of each tortilla and top with 2 Tbs. cheese.
  7. Fold into burrito, tucking ends in. Makes 7- 6oz. burritos.
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New Mexico Hatch Green Chile Grilled Chicken Fajitas

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1506.2015-June_GrilledChickenFajitas-150x150 New Mexico Hatch Green Chile Grilled Chicken Fajitas %name
New Mexico Hatch Green Chile Grilled Chicken Fajitas
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Servings Prep Time
1 fajita 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Servings Prep Time
1 fajita 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
1506.2015-June_GrilledChickenFajitas-150x150 New Mexico Hatch Green Chile Grilled Chicken Fajitas %name
New Mexico Hatch Green Chile Grilled Chicken Fajitas
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Servings Prep Time
1 fajita 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Servings Prep Time
1 fajita 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Ingredients
Servings: fajita
Units:
Instructions
  1. Mix sauces in bowl. Cut chicken into thin ¼” x 1” strips and marinate in sauce mixture for 30 minutes in refrigerator. Remove chicken from marinade. Let stand for 5 minutes.
  2. Heat oil over high heat in a large non-stick skillet. Add chicken strips to skillet and quickly sauté chicken to brown edges.
  3. Add onion and bell peppers to skillet and sauté on medium heat for 3 to 5 minutes until tender.
  4. Add desired amount of drained green chile to skillet. Simmer for 5 minutes.
  5. Divide fajita mixture evenly among tortillas. Fold.
Recipe Notes

*Green Chile thawing instructions: Thaw in microwave on “defrost” setting for immediate use.

 

Makes about ten-twelve ½ cup servings.

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Nachos for One

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2016_04-NachoforOne-2-150x150 Nachos for One %name
Nachos for One
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Servings Prep Time
1 person 2 minutes
Cook Time
15-30 minutes
Servings Prep Time
1 person 2 minutes
Cook Time
15-30 minutes
2016_04-NachoforOne-2-150x150 Nachos for One %name
Nachos for One
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Servings Prep Time
1 person 2 minutes
Cook Time
15-30 minutes
Servings Prep Time
1 person 2 minutes
Cook Time
15-30 minutes
Ingredients
Servings: person
Units:
Instructions
  1. Add 1-2 inches of oil to 12 inch skillet and pre-heat to 375F
  2. Stack tortillas and cut into eighths
  3. Add 10-15 pieces of tortilla, one at a time, to hot oil
  4. Fry tortillas for 1-2 minutes, lightly stirring chips until bubbling slows down. Remove chips and drain on paper towel. Fry remaining in same fashion
  5. In small saucepan combine green chile, cheese and heat for 5-7 minutes stirring mixture until mixture is hot and pourable
  6. Fill shallow bowl with tortilla chips, and top with chile-cheese sauce
  7. Sprinkle with chopped tomatoes, black beans and onion
  8. Garnish sour cream and olives (optional)
Recipe Notes

Serves 1.

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Vegetarian Zucchini Burritos

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RECIPE-GRAPHIC1-150x150 Vegetarian Zucchini Burritos %name
Vegetarian Zucchini Burritos
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Servings Prep Time
6 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
6 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
RECIPE-GRAPHIC1-150x150 Vegetarian Zucchini Burritos %name
Vegetarian Zucchini Burritos
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Servings Prep Time
6 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
6 6 oz. burritos 5 minutes
Cook Time
10-15 minutes
Ingredients
Servings: 6 oz. burritos
Units:
Instructions
  1. Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
  2. Add onion and garlic and sauté for 3 minutes.
  3. Add green chile, corn, salt, and pepper to zucchini mixture.
  4. Cook over medium heat until temperature reaches 165˚ F.
  5. Cover and simmer 5-8 minutes, stirring occasionally.
  6. Stir in tomatoes and a pinch of oregano (optional). Continue cooking an additional minute. Remove from heat.
  7. Warm each tortilla on hot griddle. Place ½ cup of squash mixture in middle of each tortilla and top with 2 Tbsp. cheese.
  8. Fold into burrito, tucking ends in.
Recipe Notes

Makes six 6 oz. burritos.

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Chorizo Wrap

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RECIPE-GRAPHIC1-150x150 Chorizo Wrap %name
Chorizo Wrap
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Servings Prep Time
6 wraps 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 wraps 5 minutes
Cook Time
20-25 minutes
RECIPE-GRAPHIC1-150x150 Chorizo Wrap %name
Chorizo Wrap
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Servings Prep Time
6 wraps 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
6 wraps 5 minutes
Cook Time
20-25 minutes
Ingredients
Servings: wraps
Units:
Instructions
  1. In a large non-stick skillet, heat oil over medium heat. Sauté onion.
  2. Add potatoes. Fry until golden about 15 minutes. Set aside.
  3. In a separate skillet, cook chorizo over medium heat 5 minutes. Add eggs and scramble. Add spices. Drain on paper towels.
  4. Evenly divide potato and chorizo/egg mixtures among 6 tortillas.
  5. Add 1 oz. salsa to each tortilla. Roll into burritos.
Recipe Notes

Makes six wraps.

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Morning Glory Pancakes

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1507.2015-July_MorningGloryPancakes-150x150 Morning Glory Pancakes %name
Morning Glory Pancakes
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Rating: 3
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Servings Prep Time
8 4" pancakes 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 4" pancakes 15 minutes
Cook Time
20 minutes
1507.2015-July_MorningGloryPancakes-150x150 Morning Glory Pancakes %name
Morning Glory Pancakes
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Servings Prep Time
8 4" pancakes 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 4" pancakes 15 minutes
Cook Time
20 minutes
Ingredients
Servings: 4" pancakes
Units:
Instructions
  1. Grind tortillas in a food processor for 20-30 until coarsely ground. Mix together with the next 4 ingredients.
  2. Beat egg, milk, and vegetable oil together. Add to dry ingredients and mix until moistened.
  3. Fold in blueberries.
  4. Cook over medium-high heat on one side approximately 2 minutes or until pancake begins to rise. Flip and cook 1-2 additional minutes until cooked through.
  5. Sprinkle each stack with confectioner’s sugar.
Recipe Notes

*Watch how to make this by checking out our cooking show: The BUENO® Kitchen

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New Mexico Hatch Green Chile Grilled Chicken Fajitas

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1506.2015-June_GrilledChickenFajitas-150x150 New Mexico Hatch Green Chile Grilled Chicken Fajitas %name
New Mexico Hatch Green Chile Grilled Chicken Fajitas
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Votes: 2
Rating: 5
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Servings Prep Time
1 fajita 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Servings Prep Time
1 fajita 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
1506.2015-June_GrilledChickenFajitas-150x150 New Mexico Hatch Green Chile Grilled Chicken Fajitas %name
New Mexico Hatch Green Chile Grilled Chicken Fajitas
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Rating: 5
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Servings Prep Time
1 fajita 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Servings Prep Time
1 fajita 5-10 minutes
Cook Time Passive Time
8-10 minutes 35 minutes
Ingredients
Servings: fajita
Units:
Instructions
  1. Mix sauces in bowl. Cut chicken into thin ¼” x 1” strips and marinate in sauce mixture for 30 minutes in refrigerator. Remove chicken from marinade. Let stand for 5 minutes.
  2. Heat oil over high heat in a large non-stick skillet. Add chicken strips to skillet and quickly sauté chicken to brown edges.
  3. Add onion and bell peppers to skillet and sauté on medium heat for 3 to 5 minutes until tender.
  4. Add desired amount of drained green chile to skillet. Simmer for 5 minutes.
  5. Divide fajita mixture evenly among tortillas. Fold.
Recipe Notes

*Green Chile thawing instructions: Thaw in microwave on “defrost” setting for immediate use.

 

Makes about ten-twelve ½ cup servings.

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New Mexico Hatch Green Chile Calabacitas Burritos

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1409.2014-September_Callabacitas-Burrito-150x150 New Mexico Hatch Green Chile Calabacitas Burritos %name
New Mexico Hatch Calabacitas Burritos
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Rating: 5
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Servings
7 6 oz.
Servings
7 6 oz.
1409.2014-September_Callabacitas-Burrito-150x150 New Mexico Hatch Green Chile Calabacitas Burritos %name
New Mexico Hatch Calabacitas Burritos
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Rating: 5
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Servings
7 6 oz.
Servings
7 6 oz.
Ingredients
Servings: 6 oz.
Units:
Instructions
  1. Heat oil over medium heat in a non-stick skillet. Sauté zucchini until golden.
  2. Add onion and garlic and sauté for 3 minutes.
  3. Add green chile, corn, salt and pepper to zucchini mixture.
  4. Cover and simmer on medium heat for 5-8 minutes, stirring occasionally.
  5. Stir in tomatoes and a pinch of oregano (optional).
  6. Warm each tortilla on hot griddle. Place ½ cup of squash mixture in middle of each tortilla and top with 2 Tbs. cheese.
  7. Fold into burrito, tucking ends in. Makes 7- 6oz. burritos.
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New Mexican Spanish Rice

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There’s a controversy whether the best Spanish Rice is moist or dry. This version is a favorite from the Baca family, wonderfully moist and delicious. This was Joseph Baca’s (founder of Bueno Foods) favorite dish.

NewMexicanSpanishRice1-150x150 New Mexican Spanish Rice %name
New Mexican Spanish Rice
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Rating: 4
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Servings
8 4 oz. servings
Servings
8 4 oz. servings
NewMexicanSpanishRice1-150x150 New Mexican Spanish Rice %name
New Mexican Spanish Rice
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Rating: 4
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Servings
8 4 oz. servings
Servings
8 4 oz. servings
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Heat 1 Tbsp. oil in a non-stick skillet over low to medium heat. Add rice and brown approximately 8 minutes or until rice turns a deeper brown.
  2. In a separate saucepan, heat 2 tsp. oil over low heat. Sauté onion. Add frozen green chile. Cook 10 minutes (to at least 165ºF).
  3. Blend in rice, tomato sauce and remaining ingredients. Bring to a boil.
  4. Cover and simmer over warm to low heat for 1 hour, stirring occasionally.
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New Mexico Hatch Green Chile Calabacitas

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This perennial post-harvest favorite has been a staple in the diets of natives for hundreds, even thousands of years. The combination of native ingredients—squash, corn and chile combine perfectly to delight your taste buds year round.

2016.08.19-Calabacitas-150x150 New Mexico Hatch Green Chile Calabacitas %name
New Mexico Hatch Green Chile Calabacitas
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Servings
5 4 oz. servings
Servings
5 4 oz. servings
2016.08.19-Calabacitas-150x150 New Mexico Hatch Green Chile Calabacitas %name
New Mexico Hatch Green Chile Calabacitas
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Servings
5 4 oz. servings
Servings
5 4 oz. servings
Ingredients
Servings: 4 oz. servings
Units:
Instructions
  1. Heat oil over low heat in a non-stick skillet. Sauté onion in oil.
  2. Add frozen green chile. Cook on low heat (minimum 165ºF) for 15-20 minutes.
  3. Add zucchini and cook over medium heat for 5 minutes, stirring occasionally.
  4. Add corn, garlic, salt and pepper.
  5. Cook uncovered over low heat for 8 minutes or until squash is tender.
Recipe Notes

Watch how to make this on The BUENO® Kitchen.

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Hatch Veggie Tostadas

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Tasty and filling. A favorite with vegetarian friends.

HatchVeggieTostadas1-150x150 Hatch Veggie Tostadas %name
Hatch Veggie Tostadas
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Rating: 5
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Servings
Eight 8 oz. servings
Servings
Eight 8 oz. servings
HatchVeggieTostadas1-150x150 Hatch Veggie Tostadas %name
Hatch Veggie Tostadas
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Rating: 5
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Servings
Eight 8 oz. servings
Servings
Eight 8 oz. servings
Ingredients
Servings: 8 oz. servings
Units:
Instructions
  1. Preheat oven to 350º. Place corn tortilla flat on a cookie sheet. Bake at 350º for 10 minutes or until crispy. (Note: As an alternative, deep fry each corn tortilla until crispy. Drain on paper towel.)
  2. Heat vegetable oil in large non-stick skillet.
  3. Add and cook beans and 1 ½ cups green chile sauce over medium-high heat for approximately 20 minutes or until excess moisture evaporates.
  4. Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
  5. Spoon bean mixture onto each tostada shell.
  6. Top with remaining heated green chile sauce, tomato and cheese.
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Chile con Papas (Chile With Potatoes)

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A favorite meatless dish often eaten during Lent when traditional Catholics abstained from meat dishes.

RECIPE-GRAPHIC1-150x150 Chile con Papas (Chile With Potatoes) %name
Chile con Papas (Chile With Potatoes)
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Rating: 5
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Servings
4 8 oz. servings
Servings
4 8 oz. servings
RECIPE-GRAPHIC1-150x150 Chile con Papas (Chile With Potatoes) %name
Chile con Papas (Chile With Potatoes)
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Servings
4 8 oz. servings
Servings
4 8 oz. servings
Ingredients
Servings: 8 oz. servings
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Instructions
  1. Heat oil in a non-stick skillet over medium heat.
  2. Fry potatoes in oil, stirring frequently, until golden.
  3. In a separate saucepan add frozen red chile and and cook about 10-15 minutes.
  4. Once red chile is cooked, add garlic. Blend well.
  5. Pour in water. Add potatoes, salt and oregano. Bring to a boil. Simmer for 15-20 minutes uncovered.
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Stuffed Sopaipillas

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The puffed pillow of fried bread called the sopaipilla was thought to be “invented” in Albuquerque over 200 years ago. A good thing made even better when stuffed with a wonderful bean and green chile sauce mixture.

RECIPE-GRAPHIC1-150x150 Stuffed Sopaipillas %name
Stuffed Sopaipillas
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Servings
8 12 oz. servings
Servings
8 12 oz. servings
RECIPE-GRAPHIC1-150x150 Stuffed Sopaipillas %name
Stuffed Sopaipillas
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Rating: 4
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Servings
8 12 oz. servings
Servings
8 12 oz. servings
Ingredients
Servings: 12 oz. servings
Units:
Instructions
  1. Mix sopaipilla mix, oil and water together to make a smooth dough. Let stand for 20 minutes.
  2. Meanwhile, in a non-stick skillet, warm the beans and 1 ½ cups of Green Chile Sauce over medium heat for approximately 20 minutes or until excess moisture evaporates.
  3. Stir in salt and garlic. Continue cooking for 5 minutes, mashing beans.
  4. Roll out sopaipilla dough. Cut into 8 squares.
  5. Heat shortening over medium heat. Place a square of dough one at a time in hot oil. Fry until golden brown on each side.
  6. Split two seams of each sopaipilla with a paring knife. Stuff with bean mixture.Garnish with remainder of heated green chile sauce, tomato and cheese.
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Burritos Buenos

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You won’t go away feeling hungry with this delicious and nutritious combination of beef and beans.

RECIPE-GRAPHIC1-150x150 Burritos Buenos %name
Burritos Buenos
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Servings
6 6 oz. servings
Servings
6 6 oz. servings