Beef Burritos
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
beef
cooked, shredded |
*
|
| 1 | cup |
refried beans
below |
|
| 8 | each |
flour tortillas
10 inch, warmed |
*
|
| 2 | cups |
lettuce
shredded |
|
| 2 | cups |
tomatoes
chopped |
|
| 1 | cup |
cheddar cheese
shredded |
|
| Refried beans | |||
| ½ | cup |
lard
or vegetable oil |
|
| 2 | cups |
pinto beans
cooked |
|
| 2 | tablespoons |
red chile powder
|
* |
| 1 | tablespoon |
cumin
ground |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
beef
cooked, shredded |
*
|
| 237 | ml |
refried beans
below |
|
| 8 | each |
flour tortillas
10 inch, warmed |
*
|
| 473 | ml |
lettuce
shredded |
|
| 473 | ml |
tomatoes
chopped |
|
| 237 | ml |
cheddar cheese
shredded |
|
| Refried beans | |||
| 118 | ml |
lard
or vegetable oil |
|
| 473 | ml |
pinto beans
cooked |
|
| 3E+1 | ml |
red chile powder
|
* |
| 15 | ml |
cumin
ground |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Heat beef and refried beans separately.
Place about ¼ cup of the beef on the center of each tortilla.
Spoon about 2 tablespoon of the beans onto the beef.
Top with ¼ cup of the lettuce and about 2 tablespoon each of tomatoes and cheese.
Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping.
Fold down remaining end, and serve.
REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot.
Add pinto beans; cook for 5 minutes, stirring occasionally.
Mash beans; stir in remaining ingredients.
Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes.
Garnish with shredded cheese, if desired.
