Mexican recipes
Beef and Bean Burritos
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25 min
Serves 6
Mexican
Ingredients
- 1 lb lean ground beef 455 g lean ground beef
- 1/2 cup chopped onion 120 ml chopped onion
- 1 clove garlic (minced) 1 clove garlic (minced)
- 2 tsp chili powder 9.9 ml chili powder
- 1 tsp dried whole oregano 4.9 ml dried whole oregano
- 1/2 tsp ground cumin 2.5 ml ground cumin
- 1/2 tsp salt 2.5 ml salt
- 1/4 tsp black pepper 1.2 ml black pepper
- 1 (16 oz) can refried beans (or equal amount of homemade refried beans) 1 (16 oz) can refried beans (or equal amount of homemade refried beans)
- 1 cup enchilada sauce 240 ml enchilada sauce
- 6 (8 inch) flour tortillas 6 (8 inch) flour tortillas
- Shredded lettuce Shredded lettuce
- Garnishes Garnishes
- Chopped tomatoes Chopped tomatoes
- Sour cream Sour cream
- Salsa Salsa
- Sliced ripe olives Sliced ripe olives
- Shredded cheese Shredded cheese
Method
In a large skillet over medium high heat cook the ground beef, onion, and garlic until the beef is no longer pink, stirring and breaking up any lumps that form. Drain well and return to heat.
Add the chili powder, oregano, cumin, salt, and pepper; lower heat and simmer for 5 minutes. Add the refried beans and 1/2 cup of the enchilada sauce, stir and cook for a few minutes until heated through.
Wrap tortillas in foil and bake at 350 F (125 C) for 10 minutes, or until heated through.
Spoon about 1/2 a cup of the ground beef mixture on each warm tortilla. Roll tightly and place seam-side down on a serving dish lined with shredded lettuce. Repeat the procedure for all burritos, placing each one next to the other on the serving dish.
Spoon remaining enchilada sauce over the burritos, garnish with one or more of the garnishing ingredients and serve.
Add the chili powder, oregano, cumin, salt, and pepper; lower heat and simmer for 5 minutes. Add the refried beans and 1/2 cup of the enchilada sauce, stir and cook for a few minutes until heated through.
Wrap tortillas in foil and bake at 350 F (125 C) for 10 minutes, or until heated through.
Spoon about 1/2 a cup of the ground beef mixture on each warm tortilla. Roll tightly and place seam-side down on a serving dish lined with shredded lettuce. Repeat the procedure for all burritos, placing each one next to the other on the serving dish.
Spoon remaining enchilada sauce over the burritos, garnish with one or more of the garnishing ingredients and serve.
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