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Field Peas and Snaps Burritos

Print Recipe
A delicious take on a Mexican burrito by adding Field Peas and Snaps.
Course Main Course
Total Time 10 minutes
Servings 4

Ingredients

  • 1 teaspoon vegetable oil
  • 1/2 lb ground beef
  • 2 teaspoons hot sauce
  • 1 15 oz can Margaret Holmes Seasoned Field Peas and Snaps
  • 4 tablespoons prepared guacamole with tomato
  • 1 cup shredded cheddar cheese
  • 4 6” flour burrito tortillas
  • Dairy sour cream for serving
  • Hot pepper sprinkles optional

Instructions

  • Heat oil in a medium size skillet and add ground beef.
  • Saute (using the back of a spoon) to break up large chunks) until no longer pink.
  • Stir in hot sauce and Field Peas & Snaps; lower heat and simmer 5 minutes.
  • Lay tortillas on a work surface and spread with (1 tablespoon each) guacamole then divide ground beef mixture between the 4 tortillas.
  • Scatter with cheese and roll up burrito style. Top burritos with a dollop of sour cream and sprinkle with hot pepper flakes, if using.