BEAN AND BEEF BURRITOS

By Sube

Use small flour tortillas to make mini bean and beef burritos into a finger food. They can be prepared in the morning, refrigerated, the served.

Ingredients

• 1 tablespoon olive il
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon chili powder
• Salt and pepper
• 8 8-inch flour tortillas, room temperature
• 1 15-ounce can refried beans
• 1 cup grated cheddar cheese
• Salsa, to serve
• Guacamole, to serve

Details

Cooking time 30mins

Preparation

Step 1

Heat the oven to 400 degrees. Coat a 9x13-inch baking pan with cooking spray. Be sure to let your tortillas warm to room temperature before proceeding with the recipe. Cold tortillas will crack and split when you try to roll them. Alternatively, you can wrap them in foil and heat them in the oven for a few minutes, or until softened but not toasted.

In a large skillet over medium-high, heat the oil Add the onion and garlic and saute for 4 minutes. Add the ground beef and saute, breaking it p, until browned, about 6 minutes. Sprinkle in the chili powder, then stir well. Season with salt and pepper, then set aside off the heat.

One at a time, lay a tortilla fat on the counter. Spread about 2 tablespoons of the refried beans evenly over the entire surface of the tortilla. Spoon about 1/4 cup of the ground beef mixture in a line near the edge of the tortilla closest to you, then top that with about 1 tablespoon cheese.

To fold the burrito, start with the edge closest to you, lifting it and rolling it toward the centre. Halfway into the role fold both sides toward the centre andover the rolled bottom edge. Now continue rolling the bottom until the burrito is fully formed as a log. The refried beans should hold the burrito together. Place the burrito in the prepared pan, then repeat with the remaining ingredients.

Scatter the remaining 1/2 cup cheese over the tops of the burritos, then bake for 15 minutes, or until lightly browned at the edges. Serve with salsa and guacamole on the side for dipping.

Spread green onions on top before serving.