Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, minced
- 1 tsp ground 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 (14.5 oz) diced tomatoes, undrained
- 1/2 cup salsa
- 6 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Cheese grater
Step-by-step instructions:
1. In a large skillet over medium-high heat, cook the ground beef until browned, stirring occasionally.
2. Add the onion, green bell pepper, jalapeno pepper, and garlic to the skillet. Cook until the vegetables are tender, about 5 minutes.
3. Stir in the cumin, chili powder, salt, and black pepper.
4. Add the black beans, diced tomatoes, and salsa to the skillet. Stir to combine.
5. Reduce the heat to low and simmer for 10 minutes.
6. Preheat the oven to 350°F.
7. Place a tortilla on a flat surface. Spoon about 1/2 cup of the beef mixture onto the center of the tortilla. Sprinkle with 2 tablespoons of shredded cheddar cheese and 1 tablespoon of chopped cilantro.
8. Fold the sides of the tortilla over the filling, then roll up tightly.
9. Repeat with the remaining tortillas and filling.
10. Place the burritos seam-side down in a baking dish.
11. Bake for 10-15 minutes, or until the cheese is melted and the burritos are heated through.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 19g
- Saturated fat: 8g
- Cholesterol: 70mg
- Sodium: 1100mg
- Total carbohydrates: 40g
- Dietary fiber: 7g
- Sugars: 5g
- Protein: 29g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
- Fresh cilantro can be substituted with parsley or green onions.
Variations:
- Add cooked rice to the beef mixture for a heartier filling.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Top the burritos with additional salsa, sour cream, or guacamole before serving.
Tips and tricks:
- To prevent the burritos from falling apart, make sure to roll them tightly.
- If the tortillas are stiff, warm them in the microwave for a few seconds before filling and rolling.
- Leftover burritos can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover burritos in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the burritos, wrap them in foil and bake in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the burritos on a platter with additional salsa, sour cream, and guacamole on the side.
- Garnish with fresh cilantro or chopped green onions.
Pairings:
- Serve with a side of Spanish rice or a green salad.
Suggested side dishes:
- Spanish rice
- Green salad
Troubleshooting advice:
- If the beef mixture is too dry, add a splash of water or beef broth to loosen it up.
- If the burritos are too soggy, make sure to drain the canned tomatoes and black beans before adding them to the skillet.
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 leftover burritos in the refrigerator within 2 hours of cooking.
Food history:
- Burritos originated in Mexico and were traditionally filled with beans, cheese, and meat.
Flavor profiles:
- The Vaciarin-Style Burritos are savory and slightly spicy, with a hint of smokiness from the chili powder and cumin.
Serving suggestions:
- Serve the burritos with a cold beer or a margarita for a festive meal.
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Region: Mexican