Beef Burritos (Print Version)
# Ingredients:
→ Seasoning Mix
01 -
1/4 teaspoon black pepper
02 -
1/4 teaspoon cayenne (leave out if you prefer)
03 -
2 teaspoons each of paprika and ground cumin
04 -
1 teaspoon each of dried oregano, salt, and onion powder
→ Beef Mixture
05 -
3 tablespoons water
06 -
2 tablespoons tomato paste
07 -
500g/1 pound ground lean beef
08 -
1/2 an onion, finely diced
09 -
2 garlic cloves, minced
10 -
1/2 tablespoon olive oil
→ To Build
11 -
A handful of freshly chopped cilantro (optional)
12 -
3 cups shredded cabbage or iceberg lettuce
13 -
2-3 diced tomatoes, seeds removed
14 -
1 cup black beans
15 -
6-8 large flour tortillas (about 25cm/10")
16 -
1/2 a red onion, finely chopped
17 -
1 cup of corn, fresh or thawed
18 -
3 cups cooked long grain white rice
19 -
1 1/2 cups of melting cheese, grated
# Instructions:
01 -
In a pan, sauté onion and garlic in oil until soft and golden. Toss in the beef, cooking it until brown. Mix in spices, tomato paste, and water, then simmer until it’s saucy but not too wet. Let it cool for about 10 minutes.
02 -
If desired, follow the tortilla package to heat them up unless you’re planning on cooking burritos after wrapping.
03 -
Spread rice, beef, lettuce, beans, corn, cilantro, cheese, tomatoes, and onion in a line below the middle of each tortilla.
04 -
Fold the bottom over the filling, tuck the sides in, and roll tightly. Cover each one with foil to keep it together.
05 -
Toast the foil-wrapped burritos in a hot pan for a couple of minutes per side, or bake them in the oven at 180C/350F for 20 minutes until they’re hot and crisp.
# Notes:
01 -
Freezes well, especially if you pick cabbage instead of lettuce.
02 -
Feel free to throw extra veggies into the meat mixture.
03 -
Pair it with salsa and a dollop of sour cream for extra flavor.