Prep 1 hr 15 mins
Cook 1 hr 30 mins
Great for making ahead and heating up in the microwave when you need one. You could also thaw them and heat, either through baking or frying (chimi).
- 1 lb dried pinto bean
- 1 large sweet onion, chopped
- 4 tablespoons lard or 4 tablespoons vegetable shortening
- 12 cloves garlic, minced
- 2 1⁄2 teaspoons adobo seasoning or 2 1⁄2 teaspoons seasoning salt
- 1⁄2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 lb ground beef
- 1 tablespoon tomato paste
- 1 (4 ounce) canchopped green chilies
- 15 fresh 10-inch flour tortillas
- 2 cups shredded cheddar cheese
- Sort beans and place in a pot with 6 cups water.
- Soak overnight, or bring to a boil, cook for 3 minutes, then cover and remove from heat, allowing to sit undisturbed for 1 hour.
- Drain and rinse beans, and cover with 6 cups water.
- Bring to a boil, then cover, and simmer for 1- 1 1/2 hours or until tender and creamy.
- Drain beans and retain cooking liquid.
- Brown ground beef with 6 cloves minced garlic, 1 tsp adobo or salt, 1/2 tsp black pepper, and 1 tsp ground cumin.
- Cook until thoroughly done, breaking up any lumps as you cook.
- Cook onion and 6 cloves minced garlic in 4 tbsp lard in a deep skillet until tender.
- Add drained beans and mash until smooth and creamy, adding some of the cooking liquid if necessary (to adjust consistency to your liking).
- Season beans to taste with adobo seasoning or seasoned salt.
- Stir in cooked beef, tomato paste, and chopped green chilies.
- Warm tortillas briefly to soften them and make them easier to handle.
- Place about 1/2 cup beef/bean mixture on the center of the tortilla (if you use smaller tortillas, use less filling so you don't split the burrito).
- Top with about 2 tbsp shredded cheddar.
- Fold sides of tortilla toward the center, being closer together towards the side farthest from you (it will fan out some as it rolls, and this helps it to stay more even).
- Fold tortilla over filling and finish rolling up (like a cigar), but not too tightly.
- Place in plastic wrap, wrapping tightly to help keep its shape.
- Proceed the same way with remaining burritos.
- Place wrapped burritos into freezer bags or freezer containers and freeze until needed.
- To use, remove wrapping from burrito and place on a microwave-safe plate.
- Microwave 2-3 minutes or until hot, turning halfway through cooking.
I wrap these in foil packets to bake instead of microwaving. They lightly steam in the foil and the edges do get a nice crispy chew to them.
I made these using ground turkey and cooking the chopped onion and garlic in with the meat. This eliminated the need for lard or vegetable shortening. In place of the canned chili I added a can of well drained Rotel tomatoes. The cheese was melted into the beans and added in some salsa. My yield was 14 well filled burritos which were wrapped in foil and frozen. Thanks for a quick frozen lunch idea.
These are very tasty burritos. I halved the recipe and omitted the beef as we are trying to eat more vegetarian dishes. Next time I will make a full recipe so I will have some for freezing. This made a great lunch -- they are easy to put together. Made for PRMR, February, 2013.