Aeleen Frisch shares, “The filling freezes well. You can also add the meat to the beans before freezing or before serving to simplify building burritos.”
Burritos Recipe
Burritos
2 tsp. olive oil (or cooking spray)
1 medium onion, diced
1 medium red bell pepper, diced
1 10 oz. can vegetarian refried beans
4 scallions (green part), snipped into small pieces
1 tsp. (heaping) CALIFORNIA SEASONED PEPPER
1 tsp. GRANULATED GARLIC POWDER
½ tsp. MEDIUM CHILI POWDER PEPPER
2tsp. GROUND ANCHO CHILI PEPPER
¼ tsp. (scant) CAYENNE PEPPER
¼ tsp. CRUSHED JALAPENO PEPPER
2 Tbsp. milk
½-1 tsp. salt, optional (Aeleen doesn’t use any)
8 10 inch flour tortillas
Optional fillings:
1-2 lbs. cooked meat (diced steak, browned ground beef, cooked chicken, etc.)
½-1 lb. shredded cheese
½ head lettuce, chopped
2 tomatoes, diced
1 avocado, diced
In a large frying pan, heat the olive oil or cooking spray over medium heat. Add the onion and red pepper and cook until softened, 3-4 minutes. Add the beans, scallions, SPICES, milk and salt (if using). Cook until heated through, stirring often, about 8 minutes.
While the filling is cooking, heat the tortillas. You can steam them, microwave them for 10 seconds or flip them every few seconds in a non-oiled hot frying pan. Fill burritos with some of the bean mixture, some meat, some cheese, lettuce, tomato and avocado. For a 10 inch tortilla, use about 1/3-1/2 cup bean mix, ½ cup cooked chicken or steak, 2 Tbsp. shredded ultra sharp cheddar, ½ cup chopped lettuce, 3 Tbsp. diced tomato and 1/8 of an avocado. Roll up and eat.
(Recipe for Burritos came from Penzeys Spices, May 2013)
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