Burritos

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)