1 package pre-cooked beef fajita meat
1 package 90 second Southwest rice
1-16 oz. jar Chef Cathy's Green Blast Salsa
1-8 oz. carton lite sour cream
1-16 oz. package shredded Mexican cheese blend
1 package Jalapeno & Cheddar flour tortillas
On a microwave safe plate or in a small skillet over medium heat, warm fajita meat until hot about 2 minutes in the microwave or on top of the stove. Cook rice according to directions and set aside. In a small sauce pan over medium heat, heat sour cream with Chef Cathy's Green Blast Salsa. Stir occasionally for 2 minutes. Bring sauce to a simmer and turn off heat. Place 1 tortilla onto a plate and cover with shredded cheese. Top cheese with hot fajita meat and spoon 2 TBS. of cooked Southwest rice on top. Roll tortilla tightly, folding in sides half way. Cover burrito with hot Green Blast & Sour Cream sauce. Serve hot!