Mexican recipes
Beef and bean burritos
4 (1)
60 min
Serves 4
Mexican
Ingredients
- 8 (8 inch diameter) flour tortillas 8 (8 inch diameter) flour tortillas
- For the burrito sauce For the burrito sauce
- 2 cup canned (chopped tomatoes) 480 ml canned (chopped tomatoes)
- 1 medium onion, finely chopped 1 medium onion, finely chopped
- 1 garlic clove, minced 1 garlic clove, minced
- 1/4 tsp chili powder 1.2 ml chili powder
- 1/4 tsp cayenne pepper 1.2 ml cayenne pepper
- 1/2 tsp paprica powder 2.5 ml paprica powder
- 1/2 tsp cumin powder 2.5 ml cumin powder
- 1 tbsp olive oil 15 ml olive oil
- Salt to taste Salt to taste
- For the beef filling For the beef filling
- 1 lb ground beef 455 g ground beef
- 1 (16 oz.) can refried beans 1 (16 oz.) can refried beans
- 3 cup shredded mild cheddar or Monterrey Jack cheese 720 ml shredded mild cheddar or Monterrey Jack cheese
Method
Make the burrito sauce
Combine the tomatoes, olive oil, garlic, onions, chili pepper, cayenne pepper, cumin and paprica in a sauce pan over medium heat. Cook for 15 - 20 minutes, stirring frequently. Remove from heat and set aside. Taste and season with salt, if needed. To make the sauce smooth, pour it in a blender and process it.
Prepare the beef filling
Cook the ground beef in a large skillet until browned, stirring often and breaking up any lumps that form. Drain and return back to the heat. Stir in the refried beans and 1/2 cup of the burrito sauce. Bring to a boil, cover, reduce heat, and simmer for 5 to 10 minutes, stirring occasionally. Remove from the heat and set aside.
Heat the tortillas
While the beef mixture is cooking, warm the tortillas in the oven, wrapped in aluminum foil (bake for 10-15 minutes at 350 F), or place in a plastic bag and cook in the microwave for 25-30 seconds on highest setting.
Assemble the burritos
Preheat oven at 350 F (180 C).
Place a tortilla on a plate. Spoon 1/8th of the beef mixture and 2 to 3 tablespoons of cheese along the center of the toerilla. Roll up the tortilla and place it, seam side down, on a lightly greased 12x8 or 13x9 baking dish.
Repeat the above process for all the tortillas, placing each one next to the other, on the baking dish.
Pour the remaining burrito sauce over the tortillas, cover and bake for 30 to 35 minutes. Uncover and sprinkle with the remaining cheese. Bake uncovered for 5 - 10 minutes more, until the cheese melts.
Serve with shredded lettuce, a fresh tomato salsa and sour cream.
Combine the tomatoes, olive oil, garlic, onions, chili pepper, cayenne pepper, cumin and paprica in a sauce pan over medium heat. Cook for 15 - 20 minutes, stirring frequently. Remove from heat and set aside. Taste and season with salt, if needed. To make the sauce smooth, pour it in a blender and process it.
Prepare the beef filling
Cook the ground beef in a large skillet until browned, stirring often and breaking up any lumps that form. Drain and return back to the heat. Stir in the refried beans and 1/2 cup of the burrito sauce. Bring to a boil, cover, reduce heat, and simmer for 5 to 10 minutes, stirring occasionally. Remove from the heat and set aside.
Heat the tortillas
While the beef mixture is cooking, warm the tortillas in the oven, wrapped in aluminum foil (bake for 10-15 minutes at 350 F), or place in a plastic bag and cook in the microwave for 25-30 seconds on highest setting.
Assemble the burritos
Preheat oven at 350 F (180 C).
Place a tortilla on a plate. Spoon 1/8th of the beef mixture and 2 to 3 tablespoons of cheese along the center of the toerilla. Roll up the tortilla and place it, seam side down, on a lightly greased 12x8 or 13x9 baking dish.
Repeat the above process for all the tortillas, placing each one next to the other, on the baking dish.
Pour the remaining burrito sauce over the tortillas, cover and bake for 30 to 35 minutes. Uncover and sprinkle with the remaining cheese. Bake uncovered for 5 - 10 minutes more, until the cheese melts.
Serve with shredded lettuce, a fresh tomato salsa and sour cream.
Cook's notes
You can make extra burrito sauce and refrigerate it for 7 to 10 days.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.