I think I’m having writer’s block. Not that I can really call myself a writer. But I’ve started this post numerous times now, just to go back and erase it all. The only thing that is remaining is the recipe. So I guess I’ll just stick with that for today, and let the food speak for itself!!
This was really easy. I bought this cookbook on clearance a few months back, and this was the first recipe I made out of it. I made it a bit less healthy by adding cheese (the original doesn’t have any) but I couldn’t have a burrito without cheese. They weren’t anything spectacular, but they were great for an easy, fast weeknight meal.
I served the quick rice that was listed with the recipe, but I wasn’t crazy about it. I think it’s because I made it with Minute Rice, and I’m really not a big fan of Minute Rice. It doesn’t have any flavor to me. So maybe it would have been better with a different rice, but it lacked flavor to me. Or maybe using fresh chilies instead of canned, but I guess that would take the “quick” out of the recipe!
Meat & Bean Burrito
adapted from Easy Dinners Healthy Recipes
4 10-inch flour tortillas
4 ounces lean ground beef
4 ounces sausage
1 cup chopped onion
1 15-ounce can black beans, rinsed and drained
1 10-ounce can chopped tomatoes and green chile peppers, undrained
1 to 2 teaspoons chili powder
8 tablespoons shredded cheese
2 tablespoons chopped green onion
Wrap tortillas in foil. Heat in a 350F oven for 10 minutes to soften. Meanwhile, for filling, in a large skillet cook ground beef, sausage and chopped onion until meat is brown and onion is tender. Drain off fat. Stir in beans, undrained tomatoes and chile peppers, and chili powder. Bring to a boil; reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency. Set aside 1/4 cup filling.
For each burrito, spoon 1/4 of the remaining filling onto each tortilla. Add 2 tablespoons cheese to the top the filling for each burrito. Roll up into a burrito. Top burritos with reserved filling. Sprinkle with green onion. If desired, serve with Quick-to-Fix Spanish rice.
Quick-to-Fix Spanish Rice
2 cups hot cooked rice
1 cup chopped tomatoes
1 4-ounce can diced green chile peppers, drained
Combine all ingredients and heat through.