Beef and bean burritos
Big flour tortillas packed with spiced ground beef, refried beans and cheddar, folded tight and seared until crisp. Add microwave rice if you like.
- Prep
- 4 min
- Cook
- 15 min
- Serves
- 4
- Per serve
- 860 kcal
Ingredients
Method
Heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up, until browned with no pink left.
Stir in the chili powder, cumin, garlic powder, onion powder and salt for 30 seconds, then add the water and simmer until it's absorbed and the beef is saucy.
Meanwhile, microwave the refried beans in a bowl, stirring halfway, until hot. Heat the rice in its packet if using, then wrap the tortillas in a damp paper towel and microwave for 30 seconds so they fold without cracking.
Spread a quarter of the beans across the lower third of each tortilla, top with rice if using, beef and cheese. Fold in the sides, then roll up tightly from the bottom.
Wipe out the skillet and set over medium heat. Sear the burritos seam side down, 2 at a time (or in two pans), until golden and sealed, then turn and crisp the other side.
Cut in half and serve with salsa.
Tips
- Searing seam side first seals the burrito so it doesn't unroll.
- Wrap cooled burritos in foil and freeze for up to 3 months; reheat from frozen in the microwave, then crisp in a skillet.
- Check the refried beans label if you need them vegetarian, as some are made with lard.
