Beef and Bean Burritos

August 16, 2012

I had a hankering for some burritos this week so I whipped some up and I didn't even use a recipe! Remember that I told you I was recipe follower... well, things are getting crazy around here!!! They turned out so well. I'll let you in on my tricks.

Start by browning some ground beef in a skillet or a large frying pan.  
When it's browned, throw in a whole onion, finely chopped. 
Then add 3 cloves of minced garlic. Don't put the garlic in right at the beginning or it will burn if it cooks too long.  
Once the onion and garlic are soft, add in 1/2 cup of salsa, 1 cup of beef stock and 3 Tbsp of taco seasoning. I have never used beef stock in taco meat before, but I had some in my fridge that was taking up valuable fridge space, so I decided to try it. 
Again, had these in my cupboard taking up valuable space so I threw them in too. You could also use fresh jalepeno.  

In keeping with the theme of cleaning out my pantry, I threw in a can of whole kernel corn too!

Mix it all around on medium to low heat for about 15 mins. You want most of the liquid to reduce and the taco seasoning to thicken it all a bit. 
While the meat is simmering away, put a can of refried beans into a separate bowl and make sure they are all mashed and mixed up.  
Add a can of whole kidney beans, drained and rinsed, to the refried beans. The whole kidney beans add a little more protein and weight to the burritos. 

When you are done that, seed and core 2 whole bell peppers. 
Slice them into matchsticks. I added the peppers for a little sweetness and it worked!
Also grate some cheese! This was about 3 cups- enough for 10 burritos. I used a mix of cheddar and monterrey jack because that is what I had in the fridge. 

One at a time, lay the tortillas on a plate and add the beans first....
Then lay the peppers down- about 4-5 slices each burrito...
Then the cheese.... 
Lastly, the meat! 
Roll them up by folding in the sides first and then rolling from bottom to top. Place them into a baking dish and top with a little salsa and cheese and bake for 15 mins at 350. You just want to make sure the beans are warmed through, the cheese is melted and the peppers have softened a little. 

When they come out of the oven, they look like this!
Mmmmmm......
Serve them with a little sour cream and more salsa for dipping. 
I only baked enough burritos for Mr. T and I, but had enough filling for 8 more burritos!! Mr. Tweedle loves to buy those bulk bags of individually wrapped frozen burritos to take in his lunches, so I decided to make him some homemade ones. 

I laid the rest of my tortillas out on the counter, each with their own piece of parchment paper. I used parchment because it is safe for both the microwave and the oven. Tin foil is only oven safe and plastic wrap just isn't very good to use in either!
I put the toppings on each one the same as above. 
Then I rolled them all up, the same as above and then rolled them in the paper. 
They all fit into a big ziploc for easy access on the go!

Tweedle Tip: Preparing food in big batches and freezing it in individual portions is a great way to save money. You are less tempted to go to the store to buy lunch, if you have the option of taking a home cooked meal ready to reheat. I have also done this with lasagna, soups, cooked chicken diced for salads and pot pies! 

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1 comment:

  1. I LOVE that you made Tom homemade, individually wrapped burritos! And, I can just imagine you pulling things out of the cupboard :) You should have a little side-box to click on called: "winging it in the kitchen!" :)

    ReplyDelete

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