Beef Burritos (Print Version)
# Ingredients:
→ Seasoning Blend
01 -
1/4 teaspoon optional cayenne pepper
02 -
1 teaspoon oregano, salt, and onion powder
03 -
2 teaspoons cumin and paprika each
04 -
1/4 teaspoon ground black pepper
→ Meat Mixture
05 -
Half a tablespoon of olive oil
06 -
Two garlic cloves, minced
07 -
Half of an onion, finely diced
08 -
500g or 1 pound of lean minced beef
09 -
A couple of tablespoons of tomato paste
10 -
Three tablespoons of water
→ Building the Wrap
11 -
6-8 large tortillas, around 10" or 25cm wide
12 -
Three cups of steamed white rice
13 -
Three cups of shredded lettuce or cabbage
14 -
One cup each of corn and black beans
15 -
Three tomatoes, cut into small cubes, seeds removed
16 -
Half a red onion, diced finely
17 -
Chopped fresh cilantro, if you like it
18 -
One and a half cups of shreddable cheese that melts nicely
# Instructions:
01 -
Start by heating the oil, then sauté garlic and onions until they look golden. Cook the beef until browned, then add the spices, water, and tomato paste. Simmer until it's moist but not soupy. Let it cool for about 10 minutes.
02 -
If you won't be heating the filled burritos later, quickly warm up the tortillas as the package suggests.
03 -
Below the middle of each tortilla, layer on the rice, beef, lettuce, beans, corn, chopped tomato, onion, cilantro, and cheese.
04 -
First fold the bottom flap over the filling. Next, tuck in the sides before rolling it up tightly. Wrap it in foil at the end.
05 -
To heat them, pan-fry the foil-wrapped burritos for a few minutes each side on medium-high, or bake at 350F/180C for 20 minutes to get them hot and crunchy.
# Notes:
01 -
Switching lettuce for cabbage makes them freezer-friendly.
02 -
Feel free to toss extra veggies into the beef mixture.
03 -
Tastes awesome with salsa and a dollop of sour cream.