Marinated Mexican Burritos
Serving Size / Yield
6 servings
Ingredients
- 1/2 C. salad oil
- 3 Tbs. vinegar
- 1/2 envelope taco seasoning mix
- 1/2 tsp. sugar
- one 8-oz. can garbanzos, drained
- 1/2 C. sliced, pitted, ripe olives
- 1/2 sm. onion, cut into rings
- 8 oz. Monterey Jack cheese, cut into strips
- 1 sm. head lettuce, torn
- 1 whole green chili, seeded, rinsed, and sliced into thin strips
- 12 8-in. flour tortillas
- one 12-oz. jar Mexican-style pickles
Directions
In a screw-top jar, combine salad oil, vinegar, dry taco seasoning mix, and sugar. Cover and shake well. Combine garbanzo beans, olives, and onion rings. Pour salad dressing over garbanzo mixture and toss. Chill. Place cheese, lettuce, and chili on top marinated salad and toss again. Spoon about 1/2 cup salad on top of each tortilla and roll up, folding in sides. Serve with Mexican-style pickles.
