Round 2 Recipe - Beef and Bean Burritos (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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Ingredients:
1 tablespoon canola oil |
1 medium red onion, chopped, divided |
2 cups reserved no bean beef chili |
1 (15-ounce) can black beans, rinsed and drained |
4 large flour tortillas |
reserved 1/2 head cabbage, from grilled tex-mex pork chops, shredded |
reserved 1/2 can diced tomatoes, from grilled tex-mex pork chops |
1 tablespoon chopped fresh cilantro |
kosher salt and freshly ground black pepper |
1 cup shredded monterey jack, divided |
Directions:
1. In a small pot over medium-high heat, add the oil. When it is hot, add the half the onions and cook until soft, 6 to 8 minutes. Add the No Bean Beef Chili and the beans. Stir and cook until hot.
2. Wrap the tortillas in a damp towel and microwave for 30 seconds to make them warm and pliable.
3. In a bowl, mix together the cabbage, tomatoes, remaining onions, and cilantro. Season with salt and pepper.
4. Place a tortilla on your work surface and spread 1/4 of the chili and bean mixture down the middle. Sprinkle with 1/4 cup cheese and about 1/4 cup of the cabbage mixture. Fold the sides of the tortilla about 1/4 of the way in towards the center. Roll up from the bottom, making sure to tuck in the sides as you roll. Repeat with remaining ingredients.
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