1 (10-oz.) pkg. beef or pork chorizo
1 small onion, peeled and chopped
2 cups leftover cooked rice
1 (14-oz.) Rojo’s Southwest Fire Roasted Salsa
1 (2.25-oz) can sliced ripe black olives, drained
4 extra-large flour tortillas
1 cup Mexican Style Shredded Cheddar Jack Cheese
In large skillet, cook chorizo about 10 minutes on medium-low. Add onion to pan and cook until onion is tender. Blot excess oil in pan with paper towels and discard. Stir in remaining ingredients except tortillas and cheese; heat through. Spoon ¼ chorizo mixture down center of each tortilla and top with ¼ cup cheese. Fold one side over mixture, then fold 2 sides on each side of fold in towards center. Finally, roll filled end toward unfolded end to make burrito. Makes 4 servings.