Beef Burritos

Recipe Ingredients

10		Tortillas - corn or flour
		Style (6 to 7)
2 cups	474ml	Monterey jack - shredded
		Refried Beans
2 tablespoons	30ml	Olive oil
1		Onion - chopped
2		Garlic cloves - minced
2 teaspoons	10ml	Dried coriander
19 oz	539g	Canned red kidney beans
1/4 teaspoon	1.3ml	Pepper
		Beef Filling
2 teaspoons	10ml	Olive oil
1		Onion - chopped
2		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Chili powder
1/2 lb	227g / 8oz	Lean ground beef
1 tablespoon	15ml	Tomato paste
1 teaspoon	5ml	Dried oregano
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Pepper

Recipe Instructions

Refried Beans:

In large skillet, heat oil over medium heat; cook onion, garlic and coriander, stirring occasionally, for 3-5 minutes or until softened. Drain beans, reserving 2 tbs liquid. Rinse beans; drain and add to skillet. Cook, stirring occasionally, for 5 minutes. Add reserved bean liquid and pepper; cook for 1 minute. Transfer to food processor; pure until smooth.

Beef Filling:

In large nonstick skillet, heat oil over medium heat; cook onion, garlic and chili powder, stirring occasionally, for 3-5 minutes or until softened. Add beef; cook for 5 minutes, breaking up with wooden spoon. Add tomato paste, oregano, salt and pepper; cook for 3 minutes or until slightly thickened and beef is no longer pink.

Evenly divide refried beans among tortillas, spreading evenly over each. Top evenly with beef mixture; sprinkle with cheese. Arrange on baking sheet; bake in 400F 200C oven for 5 minutes. Roll up jelly-roll style.

Variation: Substitute 1/2 lb diced smoked turkey for the beef filling.

Tip: Rolled-up burritos can be wrapped individually in plastic wrap and frozen for up to 1 week. to reheat, microwave frozen wrapped burritos at Medium-high for 2-1/2 minutes or bake frozen, unwrapped, in 400F 200C oven for 10 minutes.

If not eating "on the go" serve with salsa.

Source:
Recipe by: Beaumont Inn

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