Beef Burritos (Print Version)
# Ingredients:
→ Seasoning Mix
01 -
1/4 teaspoon cayenne (optional)
02 -
1/4 teaspoon black pepper
03 -
2 teaspoons each of cumin and paprika
04 -
1 teaspoon each of salt, dried oregano, and onion powder
→ Meat Filling
05 -
3 tablespoons water
06 -
2 tablespoons tomato paste
07 -
500g/1 lb ground beef, lean
08 -
1/2 onion, minced
09 -
2 garlic cloves
10 -
1/2 tablespoon olive oil
→ Toppings & Wraps
11 -
1 1/2 cups melting cheese, shredded
12 -
Chopped fresh cilantro (optional)
13 -
1/2 red onion, diced small
14 -
3 tomatoes, diced without seeds
15 -
1 cup black beans
16 -
1 cup corn
17 -
3 cups iceberg lettuce or cabbage, shredded
18 -
3 cups cooked white rice, long-grain
19 -
6 to 8 large tortillas (about 10 inches wide)
# Instructions:
01 -
Warm the oil in a pan and sauté the garlic and onion until they soften and get a bit of color. Toss in the beef and cook until browned. Mix in the seasoning mix, tomato paste, and water. Simmer until the mixture has a good amount of moisture but isn't too dry. Let it cool for 10 minutes.
02 -
If you're not heating assembled burritos, follow package directions to warm up the tortillas beforehand.
03 -
Spread rice, beef, lettuce, corn, black beans, tomatoes, onions, cilantro (if using), and shredded cheese in a line below the midsection of each tortilla.
04 -
Fold the bottom edge upwards over the filling, tuck in the sides, and roll tightly like a log. If needed, wrap them in foil.
05 -
For a warm, crispy finish, fry wrapped burritos on medium-high heat for a few minutes per side or bake at 180C/350F for around 20 minutes.
# Notes:
01 -
Best to freeze if cabbage is used instead of lettuce.
02 -
Feel free to toss extra veggies into the beef mixture.
03 -
Tastes great alongside salsa and sour cream.