Description
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).
Ingredients
- Dried Pinto Bean
- Sweet Onion
- Lard
- Garlic
- Adobo Seasoning
- Black Pepper
- Ground Cumin
- Ground Beef
- Tomato Paste
- Green Chilies
- 10-inch Flour Tortillas
- Cheddar Cheese
Instructions
- 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
- 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
- Top with about 2 tbsp shredded cheddar
- Fold sides of tortilla toward the center, being closer together towards the side farthest from you
- Fold tortilla over filling and finish rolling up, 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