This doesn't really come from Chipolte (ah, that would be too easy!) - but it reminds me of a Chipolte burrito - Heaven in tinfoil. Easy to make for a big picnic crowd. Would make a Cinco de Mayo fantastico! This recipe comes from Susie- who always has the best pool side parties.
Prepare one box Jiffy cornbread mix - bake and cool
1/2 cup chopped jalapeno pepper (I use chilis because I am a pepper wimp)
1 pkg ranch dressing mix (the dry stuff)
8 oz, sour cream
1 cup mayo
16 oz. can pinto beans, drained
16 oz. can black beans, drained
3 cups shredded cheddar cheese
3 large tomatoes, chopped
1/2 cup chopped green peppers ( I leave this out, pepper wimp - remember?)
1/2 cup chopped onions
3 cups cooked white rice, cooled
15 oz. can corn, drained
Dash of fresh cilantro as a garnish - get it from the produce section in a little container
Combine ranch mix, sour cream and mayo and set aside.
Place 1/2 cornbread, crumbled, in bottom of large serving bowl. Top with 1/2 can of each bean.
Follow with 1/2 of cheese, tomatoes, peppers, onions, rice and corn. Add 1/2 dressing mix.
Repeat layers, and end with the dressing mix. Top with small pieces of cilantro.
Cover and chill for at least two hours.
Add some cooked chicken and heat it up for a few seconds in the microwave for dinner the next day.
