Beef & Bean Burritos

Last Friday evening we had a wonderful pot of pinto beans with cornbread. Tonight I used the remaining beans to make a completely different meal. Leftovers don't have to be ho-hum, boring or "the same old thing."

Here's what you do:

 

1 lb. ground chuck 

1/2 yellow onion (chopped)

1 t. salt

1 T. paprika

2 - 3 T. chili powder

1 t. ground cumin

1 t. ground coriander

1 t. onion powder

1/2 t. dried oregano

1 t. granulated garlic

1/2 t. freshly ground black pepper

1/2 - 1 t. hot sauce

In a large skillet, over high heat, brown ground chuck, breaking into smaller pieces.  Add the chopped onion and let cook for a few minutes.  Then add the remaining ingredients, lower heat to low and let spices heat through and begin to "bloom."  You'll know because you will begin to experience the lovely aroma of YUM drifting through your kitchen.  Taste and add more of any of the seasonings you think you need.

I had about 2 cups of pintos leftover, so I drained them from the liquid they had cooked in and saved about 1/4 cup of the liquid to add in with the browned meat.You could certainly use a 16 oz. can of pintos if you don't have leftovers.  Let the beans heat through with the meat over low heat, stirring occasionally.

Your fillings will vary with your favorite extras, but here's our selection.

Beginning at the top right

• Sour cream
• Beef and beans
• Sliced jalapenos
• Chopped onions
• Chopped Roma tomatoes
• Yellow Rice
• Shredded lettuce
• Shredded taco blend cheese
• Chopped avocado
• Lime wedges

Heat the tortillas in a dry skillet until they begin to brown. Layer in the fillings beginning with rice, then beans, then cheese and from there whatever strikes your fancy. Roll up the tortilla around the fillings, tucking the ends inside and rolling up tight.