Monday, May 16, 2005
Turn boring leftovers into lively burritos
When people think of burritos, they often think of the staple on Mexican menus—tortillas stuffed with shredded meat, smothered in a cheesy sauce, and paired with beans and rice. But by definition, a burrito simply is a flour tortilla wrapped around a filling. Although they typically are filled with beans or meat, burritos can contain just about any leftovers from your refrigerator.
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Roast Beef Burritos
1 tablespoon vegetable oil
1 medium onion, chopped
1 clove garlic, minced
4 medium tomatoes, chopped
2 cups cooked chopped roast beef
1 8-ounce bottle taco sauce
1 4-ounce can chopped green chilies, undrained
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes, optional
6 7-inch flour tortillas, warmed
Shredded cheddar cheese and lettuce, optional
Heat oil in a large skillet over medium heat. Sauté onion and garlic until tender, about 5 minutes. Stir in the tomatoes, roast beef, taco sauce, chilies, and cumin. Add red pepper flakes if desired. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 25 minutes.
Spoon about 2/3 cup of the roast beef mixture down the center of each tortilla; fold sides and ends over filling and roll up. Serve with cheese and lettuce if desired. Makes 6 servings.
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You can make this recipe with freshly cooked rice instead of leftover rice. Just be sure to stir the rice well as freshly cooked rice can clump up.
Bean and Rice Burritos
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes, drained
1 teaspoon garlic powder
1 teaspoon ground cumin
2 cups cooked rice
12 7-inch flour tortillas, warmed
1 cup (4 ounces) shredded cheese, such as cheddar or Velveeta
1 cup (8 ounces) sour cream
In a large skillet, combine the beans, tomatoes, garlic powder and cumin; heat through. Stir in the rice. Spoon about 1/3 cup of mixture off-center on each tortilla. Top with cheese; fold sides and ends over filling and roll up. Serve with sour cream. Makes 6 servings.
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Pantry Pointers
Tortillas are easier to roll up if they are warm. To warm tortillas in the oven, wrap them in aluminum foil and heat at 350 degrees for 10 minutes. To warm tortillas in the microwave, place them between paper towels and heat on high power for 30 seconds.
Good choices for burrito fillings include ground beef, ground turkey, chicken, and chili. Burritos made with vegetables are healthy as well as delicious.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com