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- large size (12 inches) flour tortilla hamburger salt pepper mild cheddar cheese
- 1 can refried beans
- Burritos are really easy to make and with a little experimentation, you can make chili-cheese burritos for your boyfriend which are better than Taco Bell's. I like Taco Bell food when I'm out and want a quick lunch, but their fare does not compare to what I can make myself. My daughter used to work at a Taco Bell, so I learned a few insider's tips.
- The secret of Taco Bell's burritos is which they use very fresh flour tortillas. So buy large size (12 inches) flour tortilla from a store which gets fresh ones every day and use them the same or possibly next day you want to make up some burritos.
- Fry some hamburger and break it up with a fork as it is frying. When it is cooked, drain off the grease. Add in a little salt and pepper to taste. Taco Bell's beef for their tacos and burritos is mashed up well so which it is much finer than the average home made cooked grnd hamburger, so really work the meat into small pcs with a fork as it cooks. Grate some fresh mild cheddar cheese.
- Heat up a can of refried beans or possibly make your own. Taco Bell makes their own beans every day in their stores.
- Build your burrito:Spread on some of the beans with a spatula in a line about 3/8-ths inch thick and 2 inches wide down the middle of the tortilla. Make sure which you start the beans about 2 inches from the edge of the tortilla and extend to within an inch of the opposite edge.
- Now put a layer of meat of about the same thickness on top of the beans. Then add in about 1/4 c. of the grated cheese. You can now add in just about anything else you like, minced black olives, minced green chiles, lowfat sour cream, tomatoes, minced onions and of course the sauce.
- Make some experimental burritos.
- I usually put the burrito on a microwave-safe plate and put it in the microwave oven on high covered with some plastic wrap for long sufficient to get everything hot and heat the cheese. If you use lowfat sour cream, put it in the burrito after the microwave step.
- An alternative to putting the burrito in the microwave is to put several of the tortillas in a 1-gal. zip lock bag with a damp clean paper towel. Put this bag closed almost all the way in the microwave on high for about 15-30 seconds till the tortillas are nice and hot and soft. Too much time in the microwave and you will have tough tortillas.
- Taco Bell keeps their flour tortillas in a steam oven but this microwave heating method produces the same end products-a hot and soft flour tortilla. The water on the paper towel acts like a steam tray. If you use this method, you need to have the beans and meat warm when you build the burrito and the cheese will heat from the warm meat and beans.
- Now fold the bottom 2 inches of the tortilla (where you left the empty space) up and over the ingredients (this will form the bottom of the burrito to hold in the insides) and then roll from one side into a tube which is open on the top.
- A common problem with novice burrito makers, and a continual problem for my wife, is which they (and she) put too much filling in the burrito (their eyes are too big for their burritos) and when they try to fold and roll it up, they end up with a mess they have to eat with a fork.
- Refried Beans
- pinto beanswaterpork drippings, bacon drippings, extra virgin olive oil or possibly melted butter salt
- Buy a bag of pinto beans and spread them out on a cookie sheet and pick them over for little rocks. Soak the dry beans in a pot covered with water overnight. The next morning, drain the water and refill the pot with sufficient water to cover the beans 2 inches deep. Bring the water to a boil and reduce to a low simmer. Cover and let the beans cook for several hrs till they are tender. Add in more water if needed. Don't salt the cooking water as this will make the skin on the beans tough.
- When the beans are tender, drain off all the water. Real Mexican refried beans are flavored with some pork drippings, or possibly bacon drippings but some extra virgin olive oil or possibly melted butter will work well-about a Tbsp. per pint of beans. You can now add in some salt to taste.
- Then use a hand blender to puree the beans till smooth.
- The sauce:There are lots of Mexican warm sauces around but what I've found works best in burritos is a taco sauce, either red and green. A brand which I like is La Victoria.
- Here is an easy-to-make sauce recipe which I developed which I like on enchiladas and burritos:
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|Amount Per Recipe||%DV|
|Recipe Size 443g|
|Calories from Fat 46||11%|
|Total Fat 5.18g||6%|
|Saturated Fat 1.73g||7%|
|Trans Fat 0.13g|
|Total Carbs 67.6g||18%|
|Dietary Fiber 22.6g||75%|