1. SWEET PLANTAIN HASH BURRITOS By Lucia Cárdenas

2. INGREDIENTS 2 pork chorizo links 1 ripe (fairly but not all black) plantain, peeled and diced 1 can Delmonte Summer Crisp or 1 cup fresh corn 1/2 cup(s) black beans, drained and rinsed 1 cup(s) medium salsa (reserve 1/2 cup) 2 tablespoon(s) cilantro, roughly chopped 4 Whole wheat tortillas 2 pork chorizo links 1 ripe (fairly but not all black) plantain, peeled and diced 1 can Delmonte Summer Crisp or 1 cup fresh corn 1/2 cup(s) black beans, drained and rinsed 1 cup(s) medium salsa (reserve 1/2 cup) 2 tablespoon(s) cilantro, roughly chopped 4 Whole wheat tortillas For 2 people

3. SWEET PLANTAIN HASH BURRITOS DIRECTIONS Heat a medium saute pan and add chorizo, break up so it cooks in pieces. After it has been browning/cooking for about 3 minutes add plantains. Cook until chorizo is browned. ( about 5 more minutes). Meanwhile wrap 4 tortillas in aluminum foil and heat in the oven (300 degrees) Heat a medium saute pan and add chorizo, break up so it cooks in pieces. After it has been browning/cooking for about 3 minutes add plantains. Cook until chorizo is browned. ( about 5 more minutes). Meanwhile wrap 4 tortillas in aluminum foil and heat in the oven (300 degrees)

4. SWEET PLANTAIN HASH BURRITOS DIRECTIONS Add in black beans, corn and 1/2 of salsa to chorizo and plantain mixture and cook until heated through Remove tortillas from oven and fill with hash, sprinkle with cilantro and roll up like burrito. Serve with additional (reserved) salsa.