High-fibre beans, meat and vegetables get all rolled up in a tortilla for a quick and nutritious lunch. Bake the dish as described then divide it into packages or bake the burritos individually wrapped in foil. A quick reheat in the microwave at school will make an irresistible lunch.
Ingredients
- 1 tsp (5 mL) vegetable oil
- 12 oz (375 g) lean ground beef
- 1 onion, chopped
- 1 clove garlic, minced
- 1 sweet green pepper, chopped
- 1 tsp (5 mL) paprika
- 1/2 tsp (2 mL) each ground cumin and dried oregano
- 1/4 tsp (1 mL) pepper
- 1 can (19 oz/540 mL) pinto or red kidney beans
- 1 cup (250 mL) salsa
- Eight 8-inch (20 cm) flour tortillas
- 1/2 cup (125 mL) shredded Monterey Jack or Cheddar cheese
Steps
- In nonstick skillet, heat oil over medium-high heat; cook beef, breaking up with spoon, until no longer pink, about 5 minutes. Drain off fat. Add onion, garlic, green pepper, paprika, cumin, oregano and pepper; cook, stirring occasionally, until onion is tender, about 5 minutes.
- Drain and rinse beans; mash half and stir into skillet along with remaining whole beans and salsa. Bring to boil; remove from heat.
- Spoon about 3/4 cup (175 mL) of the beef mixture over bottom two-thirds of each tortilla; roll up. Place in lightly greased 13- x 9-inch (3 L) glass baking dish. Sprinkle with cheese. (Make-ahead: Cover and refrigerate for up to 24 hours; increase baking time by 10 minutes.) Cover with foil and bake in 400°F (200°C) oven until steaming, about 20 minutes.
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Variation
Beef and Bean Burritos: Instead of baking in dish, eat the burritos as soon as they are rolled up.
