Beef Burritoscheese/eggs, meats, mexican, vegetables 2 cup beef; cooked, shredded 1 cup refried beans; below 8 flour tortillas; * 2 cup lettuce; shredded 2 cup tomatoes; chopped, 2 medium 1 cup cheddar cheese; shredded ----REFRIED BEANS---- 1/2 cup lard or vegetable oil 2 cup pinto beans; cooked 2 tablespoon chile powder 1 tablespoon cumin; ground 1 teaspoon salt 1/8 teaspoon pepper * Tortillas should be 10-inches in Diameter and warmed. Heat beef and refried beans separately. Place about 1/4 cup of the beef on the center of each tortilla. Spoon about 2 T of the beans onto the beef. Top with 1/4 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. |
