Tonight’s dinner was a total throw-together based on a request for “something Mexican” and what I had in my freezer and refrigerator. I thought of past burrito recipes and modified several. You could easily turn this into a Mexican burrito casserole kinda dish if you wanted to cook up the beef, bean and salsa mix, heat the tortillas, lay a few spoonfuls of meat and bean mix down the center, top with some cheese, lay in a baking dish, then top with a bit more salsa and cheese and bake until heated through. Just depends on whether you like wet burritos or not!
As it was, I cooked up some ground beef, onions, garlic and red pepper, then threw in some chicken broth and tomatillo salsa and a can of drained black beans. I served this in a bowl with grated Monterey Jack cheese, a bit more salsa (red and green!). I would have added sour cream and guacamole or sliced avocados if I’d had either or both of those but we were out.
Ground Beef and Bean Burritos
Ingredients
- 1 pound ground beef
- 1/2 cup diced onion
- 1 cup diced red pepper
- 3 cloves garlic, minced
- salt and pepper to taste
- 1 cup chicken or beef broth
- 1 small jar of green salsa from tomatillos
- 1 15- ounce can black beans, drained or pinto
- 1/4 cup fresh cilantro, chopped
- 2 cups shredded Monterey Jack cheese
Instructions
- Brown the ground beef (or turkey) until no longer pink, then add the onion and garlic and red pepper. Cook for a few minutes until softened, then drain the excess fat. (Rinse the beans in a colander and save the can for the grease!)
- Add the salt and pepper, the chicken or beef broth, the drained beans and the tomatillo salsa. Turn the heat up to a good high simmer and cook, stirring, until thickened. Sprinkle the cilantro in and stir.
- Serve with warmed flour or corn tortillas, sour cream, the grated cheese, and more salsa if you’d like.
I love this recipe for vegetarian burritos just goes to show that Mexican food can be more versatile than a lot of people think!