Prep 15 mins
Cook 10 mins
One thing that's always in style in Los Angeles' downtown Garment District are these burritos that people who work there buy. They're good for breakfast or lunch. This recipe is shared by Dinora Guzman, a catering truck cook in the Garment District.
- lard or butter or canola oil
- 8 ounces round steaks, diced. (or 8 ounces sliced mushrooms for a veggie version)
- 1 teaspoon dry mustard
- seasoning salt
- fresh ground pepper
- 2 teaspoons Worcestershire sauce
- 1 small onion, diced
- 1⁄2 green bell pepper, diced
- 1 tomatoes, diced
- 6 eggs, lightly beaten
- 6 flour tortillas
- 1 (14 ounce) can pinto beans
- 1 pinch salt
- 1 pinch ground cumin
- 1 pinch chili powder
- 1⁄4 cup canola oil
- Grease skillet with lard or butter or oil, add beef or mushrooms, season with salt and pepper, sprinkle with worcestershire sauce.
- Saute until browned, then remove meat or mushrooms and set aside.
- Add oil to skillet, add onion and green pepper and saute until onion is done, add diced tomato and saute, add eggs and scramble, add meat or mushrooms to mixture, and mix until heated through.
- Heat tortillas on griddle until warm and softened, top each tortilla with egg mixture, top with beans if desired.
- Fold in sides of tortilla, and roll to make a neat package, serve for eating out of hand.
- Drain liquid from can and reserve liquid, place oil and beans in a frying pan with some of the can liquid. Add spices and partly mash beans as they are heating.
These were YUMMY! Took a little bit of time to make, but well worth the effort. We have a local taco truck that sells these, and they taste very similar. The whole family liked them. Thanks!