Wednesday, March 7, 2012

DELICIOUS! Spicy beef & bean burritos!

They're beefy! They're spicy! They've got beans in them!


I'm going to go ahead and inform you that this recipe didn't all come from my head, and that picture isn't mine. Both came from here, although I adjusted the recipe a bit, and plan to do so next time I cook it, too.

I would have loved to take a picture myself, but the kitchen was a bit of a mess, and I'd been drinking Fireball both before I started cooking these on Sunday evening, and while I was cooking them. My camera hands aren't steady when I'm sober, so I highly doubt that whiskey makes them any better.

Also, unless your Safeway is better than mine, don't go there for the ingredients. The only size can of enchilada sauce that they had was almost three times what the recipe calls for, so I bought enough to make three batches of these burritos, and still have about a dozen in the freezer at home. If you want to have enough burritos to have every meal for a week or two be burritos, then by all means, do your shopping at Safeway.

Spicy Beef & Bean Burritos!
1 pound ground beef
1/2 cup chopped onion (I didn't use onion, as I don't like the texture of them)
1 clove garlic, minced
2 tsps chili powder
1 tsp dried oregano
1/2 tsp ground cumin (I didn't have cumin, but mine turned out great without!)
1/2 tsp salt
1/4 tsp black pepper
1 can (16 oz.) refried beans
1 can (10 oz.) enchilada sauce
1 package of (8-inch) flour tortillas (or any soft tortillas, for those who can't do flour tortillas)

In a large skillet over medium heat, cook the beef and garlic until the meat's browned, stirring often to break up the meat. Drain it, and add all of the "dry seasonings", then let it simmer for about 10 minutes. Add the refried beans and the enchilada sauce, and heat thoroughly -- it should get pretty thick once the beans get heated through and mixed well with the rest of it.

The original recipe, linked above, says to wrap the tortillas in foil and place them in a 350° oven for 10 minutes, but if you're freezing them to reheat later like I did, all you have to do is get them soft enough to wrap up without breaking. You can do that in the microwave, in about 10 seconds. Spoon your beefy/beany mixture into each tortilla and roll up tightly. I start with folding the "top" in, then the "bottom", and then folding the sides to have a shape resembling the store-bought burritos, but with a lot more awesome inside.

The recipe yield should be about 6 burritos, but it was a little different for mine. I think between what was eaten by me and my houseguests on Sunday, and what I froze and have been reheating since then, tripling the ingredients made closer to 20 burritos. I'll edit this post soon with a delicious picture of one of mine after reheating, when I can.

I used low-fat refried beans, lean ground beef, and in the second and third batches, freshly-diced peppers. The 1st batch mostly stuck to the recipe, the 2nd saw some diced jalapenos added in at the beginning, and the 3rd saw diced jalapenos and diced habaneros added in. All of them have been spicy, and overall great. I plan on having a lot more fun tinkering with this recipe, but for now, it's one worth going for if you like spicy foods.

2 comments:

DHD said...

I know this is about the burritos you made (which looked delicious by the way), but what is Fireball? I see it is a cinnamon whisky. Is it a spicy taste with strong hints of cinnamon? It peaked my interest.

Justin Barlow said...

As a matter of fact, Fireball IS a cinnamon whisky. I'm not a huge fan of cinnamon-flavored things, but this stuff is great. It's a whisky liquer (sp?), and has quickly become my favorite.

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