Burritos
Submitted by Walkerr
Easy ground beef and black bean burritos with tomatoes, green chiles, and chili powder wrapped in warm flour tortillas. A quick, filling weeknight dinner the whole family will love.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
45 minSometimes you just need a solid burrito that comes together fast and feeds everybody without complaint.
Lean ground beef and onion get browned, then simmered with black beans, canned tomatoes with green chiles, and chili powder until thick and saucy.
Spoon the filling into warmed flour tortillas, fold them up tight, and top with a little extra filling and chopped green onions.
Simple, satisfying, and on the table in under 45 minutes.
Pro Tips
- Warm the tortillas in foil in the oven before filling. Cold tortillas crack and tear when you try to fold them.
- Simmer the filling uncovered so excess moisture cooks off. Wet filling makes soggy burritos.
- Drain the ground beef well after browning. Nobody wants a greasy burrito.
Variations
- Chicken version: Swap in shredded rotisserie chicken for the ground beef and skip the browning step.
- Loaded: Add sour cream, shredded cheese, guacamole, or hot sauce inside the wrap.
- Vegetarian: Drop the beef entirely and double the black beans. Add corn and diced bell pepper for extra bulk.
Ingredients
Directions
Wrap tortillas in foil.
Heat in 350℉ (180℃) F oven for 10 minutes to soften.
Meanwhile, for filling, cook ground beef and onion until meat is brown and onion is tender.
Drain.
Stir in black beans, undrained can tomatoes with chili peppers, and chili powder.
Simmer, uncovered, 5 minutes or to desired consistency.
Reserve ¼ cup filling; set aside.
Spoon ¼ of the remaining mixture onto each tortilla just below center.
Fold bottom edge of tortilla up and over filling.
Fold opposite sides of tortilla in, just until they meet.
Roll up from the bottom.
Top with some of the reserved filling.
Sprinkle with chopped green onion.
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