Beef Burritos

Read through before you start, to make sure you have all the ingredients listed throughout.

Burrito seasoning

Mix the following together in a small bowl:

·       1 tsp each onion powder, dried oregano, salt

·       2 tsp each dried cumin powder (I used maybe only 1 tsp), paprika (I used smoked)

·       ¼ tsp black pepper

·       ¼ tsp cayenne pepper or to taste

·       **I also added maybe a half-teaspoon of ground coriander

Beef:

·       ½ tbsp. olive oil

·       2 garlic cloves

·       ½ onion, finely chopped

·       1 lb ground beef

·       2 tbsp tomato paste (I added slightly more)

·       3 tbsp water

Burritos:

*You can do anything you want with ingredients for burrito fillings! 

·       6-8 large soft flour tortillas

·       3 cups cooked rice, warm not piping hot

·       3 cups iceberg lettuce or cabbage, finely sliced (use cabbage if freezing; I served the lettuce on the side instead)

·       1 cup corn kernels (I didn’t use corn but normally I would)

·       1 cup black beans (rinsed and drained) **I used refried beans instead, spread onto the tortilla before the other fillings

·       3 tomatoes, deseeded and diced (ha – did not use – too soggy)

·       ½ red onion, finely chopped (didn’t have, but would be good)

·       Finely chopped cilantro (optional – did not use)

·       Shredded cheese — whatever you like

**Definitely have salsa with the burritos

Instructions

Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes until onion is lightly browned. Add beef and cook, breaking it up as you go, until no longer pink.

Add the seasoning mixture and cook and stir a minute or two, until well combined. Then add tomato paste and water, cook for 3 minutes until the water is mostly evaporated but the beef is not dried out.

Set aside to cool for 10 minutes — piping hot filling will steam the burrito, making the tortilla soggy.

Unwrapped from foil - crispy! 

1.   Place a burrito on a work surface. Spread refried beans onto tortilla in a fashion (about one-third of the tortilla) that will allow easy folding. Place 1/4 - 1/3 cup of rice overtop. Top with some ground beef mixture, then some lettuce (I served shredded lettuce on the side instead), corn, black beans (if using), tomato, a sprinkle of red onion, cilantro and cheese.

2.   Fold up the bottom to cover the filling, then fold the edges in. Roll up tightly, then wrap in foil.

3.   HEATING: I preheated the oven to 350-375 and then baked on a pan for about 20 minutes in the foil – this will warm them all the way through and crisp up the tortilla slightly. I like them crisp on the outside, and they were.

4.   I served with sour cream, salsa, lettuce on the side. Guacamole would also be great.

This recipe would make six stuffed burritos, or seven or eight if you’re stingy with the filling in each.