- 2 Tbsp
- olive oil
- 1 large
- green pepper, diced small
- 1 large
- (not sweet) yellow onion, diced small
- 1 lb
- lean chopped beef (or turkey, if you must)
- 8 oz
- plain tomato sauce
- 1 pkg
- chili mix, any heat you prefer (1 or 1.25 ounce package)
- 16 oz
- refried beans
- 15 slice
- yellow american cheese
- 10 large
- flour tortillas
- 4 Tbsp
- water, or more, as needed
How to Make Burritos
- 1In a large - preferably non stick - skillet, saute chopped pepper and onion on medium - low heat in olive oil until onions are soft.
- 2Add lean meat to skillet and brown, breaking up chunks.
- 3Add tomato sauce and a few tablespoons of water to skillet, stirring to combine. Cover and let simmer for 10 minutes, stirring occasionally.
- 4Stir in chili Mix.
- 5Stir in refried beans. Add water, if necessary. Cover and allow to heat through thoroughly.
- 6Mixture should not be watery. If it is, reduce until filling is dry enough to loosely hold together on a spoon.
- 7Remove from heat and allow to sit for 20 minutes for flavors to meld.
- 8Layout one tortilla shell.
Place one and a half slices Cheese approximately one and one half inches from the bottom edge of the tortilla so that they form a rectangle with the long side running parallel to the bottom edge.
- 9Loosely spread 3 to 4 heaping tablespoons of filling along the middle of the cheese.
- 10Bring the bottom flap of the tortilla up over the filling and roll up to the top, making sure the filing stays on the cheese. Pinkies are useful here.
- 11Fold the left and right sides under to make a neat package. Voila! You have a burrito!
- 12Repeat with each of the remaining tortilla pastries .
- 13If the burritos are too cold (cheese should be melty), you can briely microwave them. They are especially good the next day.