MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Burritos
Categories: Beef, Vegetables, Chilies, Citrus, Cheese
Yield: 6 servings

1 lb Ground beef
1 md Yellow or white onion,
- fine chopped
1 1/2 ts Ground cumin
1/2 ts Smoked paprika, chipotle or
- ancho chile powder
1/2 ts Dried oregano
15 oz Can black or pinto beans
1 lg Tomato; coarse chopped
2 ts Lime juice or apple cider
- vinegar
Hot sauce; for drizzling
- (opt)
6 Burrito-size (10") flour
- tortillas
8 oz Shredded Monterey Jack or
- Mexican blend cheese

In a large skillet, press the beef into an even layer to
fill the skillet. Sprinkle with the onion. Cook over
medium-high, undisturbed, until the meat is deeply
browned underneath, 6 to 8 minutes. Sprinkle with the
cumin, smoked paprika and oregano, and season with salt
and pepper. Break up the beef into small pieces, then
cook, stirring occasionally, until the onion is softened
and the spices are fragrant, 2 to 4 minutes.

Add the beans, including the liquid, and the tomato and
simmer, stirring and scraping up browned bits, until the
liquid has evaporated and the mixture starts to sizzle,
8 to 10 minutes. Turn off the heat, stir in the lime
juice and season with salt and pepper.

Arrange the tortillas on a clean work surface. Sprinkle
half the cheese across the center of the tortillas, left
to right, leaving a 1" border. Top each with 2/3 cup of
othe beef-bean mixture, followed by the remaining cheese
Drizzle on hot sauce, if using. Fold the tortilla’s
short sides over the filling, then fold the bottom of
the tortilla snugly over the filling. Tightly roll away
from you until the burrito is sealed. Repeat with the
other tortillas.

When ready to eat, in a nonstick skillet over medium,
place the burritos seam side down. Cook, turning
occasionally, until golden all over, 3 to 5 minutes.
Serve with desired toppings.

TIP: To make ahead, prepare through Step 3. Let cool
slightly, then wrap in aluminum foil. Refrigerate for up
to 24 hours or freeze for up to 3 months. To reheat,
remove the foil and wrap the burrito in a damp paper
towel. Microwave, seam side down, until warm, 1 to 4
minutes. Remove the towel and continue to Step 4.

By: Ali Slagle

Yield: 6 burritos

RECIPE FROM: https://cooking.nytimes.com

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