Beef and Bean Burritos

Paul’s 

1 lb lean ground beef or pork

1 package taco seasoning mix (1 1/4 oz) or 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 El Rio refried beans (16 oz)

1 can chopped green chilies (4 oz)

1 jar thick and chunky salsa (16 oz)

10–12 flour tortillas

Shredded lettuce, as needed

Shredded cheese, as needed


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, 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 and freeze up to 3 months.

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

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