Beef and Bean Burritos

Paul’s 

1 lb lean ground beef or pork or extra can of refried beans

1 package taco seasoning mix (1 1/4 oz,) or 2.5 Tablespoons of Homemade: (makes 6 Tablespoons) 2 tablespoons chili powder, 1 tablespoon paprika, 2 teaspoons ground cumin, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons salt, and 1 teaspoon cayenne pepper

1 can refried beans (16 oz)

1 can chopped green chilies (4 oz)

1 jar thick and chunky salsa (16 oz)

10–12 flour tortillas (Trader Joe’s preferred)

Shredded lettuce, as needed

Shredded cheese, as needed

Salsa, Guacamole, Sour Cream, optional 


Brown the ground meat in a skillet and drain. Drain the salsa and reserve the liquid. Add the taco seasoning mix, refried beans, green chilies, and the reserved salsa liquid to the beef. Simmer uncovered for 5 minutes.

Prepare tortillas according to package directions. Spoon the mixture onto a tortilla. Fold both edges toward the center and place the folded side on the plate. Top with shredded lettuce, salsa, etc and shredded cheese.


Alternate 

  • 3/4 cup rice (brown or white)
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, chopped
  • 1 jalapeno chile, chopped (ribs and seeds removed, for less heat)
  • 1/2 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 3 tablespoons tomato paste
  • 3 cans (15 ounces each) pinto beans, drained and rinsed
  • 1 bag frozen corn kernels, (10 ounces)
  • 6 scallions, thinly sliced
  • 10-12 burrito-size flour tortillas, 10 inches each
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • Salsa and sour cream, optional

Cook rice according to package instructions; set aside.

Meanwhile, heat oil in a large saucepan over medium. Add onions, garlic, jalapeno, and cumin; season with salt and pepper. Cook, stirring occasionally, until golden, 10 to 12 minutes. Add tomato paste, and cook, stirring, 1 minute.

Add beans and 1 1/2 cups water; bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until thickened, 10 to 12 minutes.

Add corn; cook to heat through, 2 to 3 minutes. Add cooked rice and mix to combine. Remove from heat; stir in scallions.

Assemble: Mound 1/2 cup rice/bean mixture, and 2 Tbsp cheese on one side of tortilla. Fold, and hold in sides. Starting from filled end, holding sides in as you work, tightly roll into a bundle. Place on a baking sheet, seam side down, and prepare remaining burritos.

Serve immediately, with salsa and sour cream, if using, or wrap individually in plastic wrap and freeze up to 3 months.

To cook from frozen state: Unwrap and microwave for 2 minutes or bake at 400 degrees for 10 minutes. 

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