These beef burritos are pretty authentic, and not loaded with all sorts of non-meat fillers like you get in fast food restaurants. I don't even put rice in my burritos as they have enough carbs with the shell. Today I using whole wheat tortillas to further reduce the carb count.
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| Julian's Beef Burritos |
My recipe included beans (pinto today) but I will use black beans if I have them on hand. I also use a pre-made taco seasoning mix (Spice Islands, which I get at Costco) but any similar seasoning will do. If you prefer to make your own seasoning, I've put the recipe at the bottom.
Ingredients
1medium yellow or white onion, finely chopped
1/2 each red and yellow bell peppers
2 teaspoons lime juice
6 tortillas wrappers (about 8 to 10-inch) flour or whole wheat
2 cups (8 ounces) shredded Monterey Jack or Mexican blend cheese
Salsa verde (green) or salsa rosa (red) or sour cream (optional for topping/dipping)
In a large skillet, press the beef into an even layer to
fill the skillet. Sprinkle with the onion on top. Cook over medium-high, undisturbed,
until the meat is deeply browned underneath, 6 to 8 minutes.
Break up the beef into small pieces using a sturdy spatula, then cook,
stirring occasionally, for 2 minutes until the beef is cooked through and the onion is starting to soften. Stir in the red and yellow bell peppers. Cook 2-3 minutes longer stirring regularly.
Add the beans and the tomato and stir to combine. Add the spice mixture and
simmer, stirring and scraping up browned bits, until any liquid has evaporated
and the mixture starts to sizzle, 4-5 minutes. Turn off the heat, stir in
the lime juice and taste for seasoning, adding more if needed.
Lay a tortillas on a work surface or cutting board. Sprinkle some cheese across the center of the tortilla leaving a 1-inch border. Add 1/3 to 2/3 cup of meat mixture, arranging it from left to right, over the cheese. Top with a little more cheese.
Fold the tortilla’s short sides over the filling, then fold
the bottom of the tortilla snugly over the filling. Tightly roll away from you
until the burrito is sealed. Repeat with the other tortillas.
In a nonstick skillet or griddle set over medium heat, place
the burritos seam side down. Cook until lightly browned. Turn and brown the top side. When ready to serve, slice each burrito in half on the diagonal. Serve with topping like salsa or sour cream.
Seasoning
Mix together the following.
1½ teaspoons ground cumin
½ teaspoon salt
½ teaspoon smoked paprika, or chipotle or ancho chile powder
½ teaspoon dried oregano
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