Beef burritos

Yield: 8 servings

Measure Ingredient
2 cups Beef; Cooked, Shredded
1 cup Refried Beans; Below
8 eaches Flour Tortillas; *
½ cup Lard Or Vegetable Oil
2 cups Pinto Beans; Cooked
2 tablespoons Chile Powder
2 cups Lettuce; Shredded
2 cups Tomatoes; Chopped, 2 Medium
1 cup Cheddar Cheese; Shredded
1 tablespoon Cumin; Ground
1 teaspoon Salt
⅛ teaspoon Pepper


* Tortillas should be 10-inches in Diameter and warmed. Heat beef and refried beans separately. Place about ¼ cup of the beef on the center of each tortilla. Spoon about 2 T of the beans onto the beef.

Top with ¼ cup of the lettuce and about 2 T each of tomatoes and cheese. Fold one end of the tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold down remaining end, and serve. REFRIED BEANS: Heat lard in 10-inch skillet over medium heat until hot. Add pinto beans; cook for 5 minutes, stirring occasionally. Mash beans; stir in remaining ingredients. Add oil to skillet if necessary; cook and stir until smooth paste forms, about 5 minutes. Garnish with shredded cheese, if desired.

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