Burritos
Ingredients
2-1lb. cans chili beans, not drained
1-1lb. can black beans, drained
1 lb. ground beef or turkey
1-4 oz. can of chopped, mild green chilies (not jalapenos!)
1 4-oz. can chopped black olives
1 can sliced or stems and pieces mushrooms, drained
1 onion, chopped fine
2-3 jalapenos chopped (optional-use if you like them hot)
2-3 garlic cloves, crushed
1 tsp. ground cumin
1 tbsp. chili powder
1 tsp. oregano
8 oz. bag shredded cheddar cheese
1 dozen burrito-size flour tortillas
Method
Brown the ground meat in a skillet.
In a large bowl, mix all the ingredients, except the shredded cheese, including the browned meat.
Spread 1/3-1/2 cup filling in a line down the center of each
tortilla and sprinkle with a couple tbsp. of shredded cheese. Roll up, tucking the ends in neatly so the filling won't leak out when you sauté them.
Brown on both sides in a lightly oiled or "Pammed" skillet, seam side down first so they won't unroll when you turn them.
Stack on a plate with paper towels to absorb any excess oil. (Not necessary if you use Pam.)
Serve hot, room temperature (best, I think), or cold. Makes 1 dozen. For vegetarian burritos, simply omit the ground beef.
* Notes: These burritos are a cross between a burrito and a chimichanga. They are not deep-fried, but browned on a lightly greased griddle or skillet. Or use Pam cooking oil spray. The
browning gives the flour tortillas a nice flavor. Don't be put off by the seemingly long list of ingredients. (Can-opening goes fast!) These are very tasty, though not a traditional Mexican
burrito.
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