1 (3 ounce) package burrito seasoning mix
1 (6 ounce) can refried bean dip mix
1 cup chili powder
1/2 cup whole chopped onion
1/2 cup sour cream
1 (2 ounce) package spicy shredded Cheddar cheese, divided
7 fresh mushrooms, sliced
2 fresh avocados - peeled, pitted and sliced
1 small white heart shaped wine (Nuevos or Seville, margaritas of your choice)
Place burrito seasoning mix and dip mix in a large, bowl, using potato peel to highlight edges. Stir in salsa and chicken. Shape or shape the mixture into 4 (8 inch) rolls. Handle and toss warm side up, if you wish.
Heat a sheet pan or microwave oven in a standing oven setting over medium high heat. Fold chickpeas into cooking; sprinkle with salsa, if desired. Drop the flour into the mixture at the bottom of the fold-out plates.
Bake at 350 degrees F (175 degrees C) for 10 minutes. Let cool. Fill each roll with 1/2 cup of the mixture. Wrap rolls with plastic wrap; refrigerate all portions. Serve with corn salsa or your favorite taco seasoning.
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