When it comes to cooking burritos, there are a variety of ways. It’s all about having the base (tortilla), and the main ingredient (beef, chicken, pork, fish, or shrimp). I find it easiest to cook up ground beef, and everything else is a minor fix up (corn, lettuce, beans, cheese, etc). It’s okay to add as much as you want, however, remember to keep those ingredients simple, and light.
I’ve replaced the sliced American cheese with just regular shredded cheese, and added cooked mixed vegetables. The more green, the more better. I hope you enjoy it as much as I do.
- 1 pound ground beef
- 1/4 cup chopped onion
- 1 can (15 ounces) chili with beans or 1 can black beans (drained and rinse)
- 1-1/4 cups chunky salsa
- 1/4 cup canned chopped green chilies
- 8 flour tortillas (8 inches), warmed
- 1 bag of Shredded cheese (mixed)
- Shredded lettuce
- 1 small bag of frozen mixed vegetables
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the black beans, salsa, and green chilies. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
- In a small pot, fill halfway with water. Bring to a boil, add in frozen mixed vegetables. Let it cook for about 5 minutes, drain and let it cool. Spoon about 1/2 cupful beef mixture off center on each tortilla. Spread shredded lettuce, and mixed vegetables evenly. Top each with mixed shredded cheese; roll up. Serve with salsa if desired.
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Recipe inspired from Jennifer McKinney – Washington, Illinois & Taste of Home.