Sunday, August 17, 2008
1 Packet of burrito season
1 10 oz Can enchilada sauce (I use mild)
2 Cups instant rice
1 31 oz Can refried beans
1/3 Cup water
1 Lbs. Ground meat (I use turkey)
1 Bag Flour burrito tortilla wraps
Cheese (I use Mexican blend)
In a large frying pan drizzled with a little EVOO (extra virgin olive oil) fry the meat until no longer pink. While the meat cooks put the water and refried beans into a soup pot to heat over a medium flame, make sure you stir the beans. When the meat is done add 1 cup of water and the season packet, bring to a boil then simmer for about 5 minutes. While you are waiting on the meat and beans place the enchilada sauce into another soup pot and add additional water to make 2 cups of liquid. When the sauce has come to a boil and the rice, take off heat and stir. Cover with a lid and let sit for 5-6 minutes.
Lay your tortilla on the plate and then layer on beans, rice, meat, lettuce sour cream & cheese.
Fold the sides and ends in and turn over then sprinkle with a small amount of cheese and enjoy a great tasting huge burrito.
Serve salsa and extra sour cream on the side.
… It would also be great with a layer of black beans inside.