Tuesday, June 24, 2008
Southwestern Beef & Bean Burritos
3/4 lb lean ground beef, cooked & drained
1 15 1/2 oz can kidney beans, rinsed & drained
1 Tbs olive oil
1/2 cup Pepper Dog Salsa, your choice of Mild, Medium, Hot, or Salsa Verde
1/2 tsp ground cumin
1 Tbs chili powder
Salt to taste
6 ten-inch flour tortillas (regular or whole wheat)
2 cups grated cheddar cheese
1 avocado, skinned & diced, for topping
Sour cream for topping
Heat the oil in a medium skillet over medium-high heat, add cumin and cook for about 10 seconds, stirring the whole time, until fragrant and lightly toasted. Be careful not to burn it! Remove skillet from heat and carefully stir in the salsa - watch out for spattering - and then add the beans. Stir using a wooden spoon, return the skillet to the medium-high burner and cook while stirring and mashing the beans with the back of the spoon until thick & creamy (about 5 minutes). Remove from heat, taste and add salt if desired.
Combine the cooked ground beef with the chili powder in a small bowl, adding salt if desired. Spread the 6 tortillas onto microwave safe serving plates, then divide the beans between them, spooning onto the center of each tortilla. Then divide the beef likewise among the 6 tortillas, and then sprinkle cheese on top of the beef. To form the burritos, fold in the ends of each tortilla and then roll up starting from 1 unfolded side to the other. Place the burritos with the showing edge facedown on the plates, microwave on high until the cheese melts (2 or 3 minutes depending on your microwave). Serve with a dollop of sour cream and a sprinkling of avocado.