Ingredients for Beef and Bean Burritos
1 pound lean ground beef
1 packet taco seasoning
1 (16-ounce) can refried beans
6 large (12-inch) flour tortillas
1 1/2 cups cooked Mexican rice
1 1/2 cups shredded Mexican cheese
vegetable oil
Cilantro, sour cream, salsa, avocado for serving
Instructions for Beef and Bean Burritos:
Cook and crumble ground beef in a large nonstick skillet.
Add taco seasoning and stir it in well.
Add beans and stir in.
Place tortillas on a microwave-safe plate. Cover with a damp paper towel. Microwave for 30 seconds.
Place 1/6 of the ground beef mixture in the middle of each tortilla. Top with rice and cheese.
Roll up burrito style.
Heat about 1 tablespoon of oil in a large pan. Cook 2 burritos at a time, turning them to brown all sides.
Notes
The filling can be made a day or two in advance and refrigerated.
These are also great in the Air Fryer.
Red Chile Chimayo
Ingredients:
1/2 cup Pure Chimayo Red Chile powder
2 1/2 cups vegetable or chicken broth
2 or 3 Tbs. canola oil
1 small white onion, finely chopped
2 cloves fresh garlic, finely chopped
1 tsp. cumin seed, toasted and ground
1 tsp. Mexican oregano
1/8 tsp. ground cinnamon
1 tsp. salt
Directions:
Put the Chimayo Chile powder in a medium bowl & whisk 1 cup of the broth into the powder to make a smooth mixture with no lumps, then set aside.
Heat the oil in a large, heavy saucepan and saute the onion for 5 minutes over medium heat.
Toss in the garlic and saute another 2 minutes.
Stir in the cumin, oregano, and cinnamon and cook, stirring constantly, for 2 minutes.
Scrape the Chile mixture into the pan & stir; then add the remaining broth and cook, stirring, until the sauce reaches the simmering point. Do not let the Chile sauce scorch or boil.
Reduce the heat to low, add the salt, and simmer the sauce gently, stirring frequently, for 20 to 30 minutes or until it is the consistently you like; then set aside to cool.
When cool, pout into a clean jar, cover tightly, and store in the refrigerator.
The sauce keeps well for up to 2 weeks.
To keep longer, freeze it as soon as it has cooled.
This recipe makes about 2 cups.
Notes:
Healthier Option: This recipe offers a lighter take on Beef and Bean Burritos by using lean ground beef and providing tips for a healthier preparation method.
Make-Ahead Filling: The burrito filling can be made in advance and refrigerated, making it convenient for meal prep or planning ahead.
Versatile Dish: The burritos are versatile and can be customized with various toppings and garnishes to suit individual preferences, such as cilantro, sour cream, salsa, or avocado.
Freezing Option: Burritos can be assembled and frozen for later use, providing a convenient option for busy days or quick meals.
Red Chile Chimayo Sauce: The accompanying sauce adds a rich and flavorful element to the dish, and the recipe provides instructions for adjusting the spice level to personal taste.
Vegetarian Option: The recipe offers suggestions for making a vegetarian version of the burritos by using plant-based alternatives for the ground beef and choosing vegetable broth for the sauce.
Cheese Variation: While the recipe calls for a Mexican cheese blend, you can customize the cheese selection or omit it altogether to accommodate dietary preferences or restrictions.
Tortilla Size Adaptation: If unable to find 12-inch tortillas, smaller ones can be used, with adjustments made to the filling quantity as needed.
Storage and Reheating: Instructions for freezing the burritos and storing the Red Chile Chimayo sauce are provided, offering guidance on preserving leftovers for future consumption.
Nutrition Information:
Nutrition Facts for Beef and Bean Burritos
Yields: 6 | Serving Size: 1 burrito
Calories: 550 kcal | Total Fat: 22g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 1100mg | Total Carbohydrates: 55g | Dietary Fiber: 7g | Total Sugars: 4g | Protein: 30g
Nutrition Facts for Red Chile Chimayo Sauce
Yields: 8 | Serving Size: 1/4 cup
Calories: 50 kcal | Total Fat: 4g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 500mg | Total Carbohydrates: 4g | Dietary Fiber: 1g | Total Sugars: 1g | Protein: 1g
