Kids and adults all love the Big Beef Burrito. And it’s Homemade Take-out at its easiest. The burritos are simple to make in large batches and take only minutes to warm up for lunches, snacks, or dinners. This is definitely a dish to experiment with””try pulled chicken, ground beef, all veggie, or rice and bean. The recipe below is our favorite Big Burrito basic. Make sure you offer a toppings bar of sour cream, lettuce, tomatoes, and onions, and include your own guacamole and salsa.
The Cooking With Friends Kitchen
1 pound 90% lean ground beef
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon kosher salt
2 teaspoons onion powder
1 jalapeno pepper, seeds removed and minced
1 large onion, diced
4 cloves garlic, minced
2 cans black beans, drained and rinsed
1 cup cooked rice
8 Flour Tortillas (10’’ large size)
2 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1 /2 cup cilantro, chopped
In a large saucepan, begin to brown the beef for a few minutes while seasoning with chili powder, salt, cumin, onion powder and chili powder. Add the onions, garlic and jalapeno peppers and cook for 7 minutes. Add black beans and heat through. Add rice and mix well.
Warm the tortillas slightly so that they do not break apart when folding. (The microwave works well. Simply place the tortillas on a plate, cover with a damp paper towel and heat for one minute.) Keeping the tortillas covered so that they don’t dry out, remove one at a time and begin filling. Spoon about ¾ cup of filling into each tortilla and follow with ¼ cup of cheese on top of each, followed by a sprinkling of cilantro.
Fold in two edges and roll burritos carefully making sure to enclose all filling. To freeze, wrap each individually in plastic wrap after you fold each one so they don’t dry out. Then, place in freezer bags and lay flat in the freezer. To reheat the burritos, unwrap, place burrito on a plate and microwave on high for 1 ½ to 2 minutes on each side, checking to make sure edges do not become hardened.
Makes 8 Big Burritos