Ingredients with Measurements:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) diced tomatoes and green chilies, drained
- 1 cup Queso Chistabín cheese, shredded
- 6 large flour tortillas
Special equipment needed:
- Large skillet
- Cheese grater
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
2. Add onion, red bell pepper, green bell pepper, and garlic to the skillet. Cook until vegetables are tender.
3. Add cumin, chili powder, salt, and black pepper to the skillet. Stir to combine.
4. Add black beans and diced tomatoes and green chilies to the skillet. Stir to combine.
5. Reduce heat to low and let the mixture simmer for 10 minutes.
6. Preheat oven to 350°F.
7. Place flour tortillas on a baking sheet.
8. Spoon the beef and bean mixture onto each tortilla, leaving about 1 inch of space around the edges.
9. Sprinkle Queso Chistabín cheese over the beef and bean mixture.
10. Roll up each tortilla, tucking in the sides as you go.
11. Bake in the preheated oven for 10-15 minutes, or until the tortillas are golden brown and crispy.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 350°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 18g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 1000mg
Carbohydrates: 44g
Fiber: 7g
Sugar: 5g
Protein: 27g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Queso Chistabín cheese can be substituted with any shredded cheese of your choice.
Variations:
- Add sliced jalapeños for a spicy kick.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add cooked rice to the beef and bean mixture for a heartier burrito.
Tips and tricks:
- Make sure to drain the canned tomatoes and green chilies before adding them to the skillet to prevent the burritos from becoming too soggy.
- To make the burritos easier to roll, warm the tortillas in the microwave for a few seconds before assembling.
Storage instructions:
Leftover burritos can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the burritos on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the burritos on a platter with a side of salsa and guacamole.
Garnishes:
- Fresh cilantro
- Sliced avocado
- Sour cream
Pairings:
- Spanish rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Chips and salsa
- Mexican street corn
- Black bean salad
Troubleshooting advice:
- If the burritos are too dry, add a spoonful of salsa or sour cream to the filling before rolling them up.
- If the tortillas are cracking or tearing, warm them up in the microwave for a few seconds to make them more pliable.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Queso Chistabín is a type of cheese from the Aragon region of Spain. It is made from cow's milk and has a mild, nutty flavor.
Flavor profiles:
Savory, spicy, cheesy
Serving suggestions:
Serve the burritos hot with a side of salsa and guacamole.
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Region: Mexican