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Friday, September 2, 2011

What's for dinner tonight? Beef & Bean Burritos with Cilantro Lime Black Beans

One of the things I love to do is to double and freeze.  There are several recipes that I will double when I am making them and freeze the extras for another dinner or two.  Beef and Bean Burritos is one of those meals.  Below is my recipe and also a recipe for amazing black beans to serve on the side!

Beef and Bean Burritos

1.5 pounds ground beef
1 onion, chopped
1 small can chopped green chilies
1 clove garlic
1 1/2 tsp. cumin
1/2 tsp. oregano
1/2 cup taco sauce
1 can refried beans
6-8 flour burrito size shells
8 oz. shredded cheddar cheese
1 lb Velveeta cheese
1 can Rotel tomatoes

Brown the ground beef (TIP -- Use potato masher to break up the ground beef as it cooks) and drain off the excess fat.  Add onions to pan and saute.  When onions are translucent add the garlic (TIP -- use your Microplane to grate the garlic), green chilies, oregano and cumin.  Stir to combine.  Add taco sauce and stir in.  Add the beans and combine them with the meat mixture.  Preheat oven to 350 degrees.  Prepare a 9x13 baking pan by spreading a few Tbsp of taco sauce on the bottom. Assemble your burritos; place 1/2 - 2/3 cup meat/bean mixture in the center of the shell, top with some shredded cheese and then roll by tucking in both sides and then rolling up, and place in the baking pan.  I usually get 6-8 burritos out of each batch.  Once they are all rolled and in the pan, cut the Velveeta into cubes, drain the Rotel tomatoes, add to the Velveeta and microwave on high for 2 minutes, stir and microwave for 60 seconds more at a time, stirring after each time, until melted.  Spoon about half the cheese sauce over the burritos (the rest can be served with tortilla chips with your dinner).  Bake for 20-30 minutes.  (TIP -- you can skip making your own cheese sauce by buying jarred Queso dip).  Serve the burritos with chopped lettuce, tomatoes, black olives, sour cream and/or salsa.
Beef & Bean Burritos

This is the single recipe.  If you double it you can wrap the extra burritos individually in foil and then put them in a ziploc storage bag and freeze them.  To cook them, thaw them in the fridge and then bake them for 45 minutes at 350 degrees.  You can bake them in the foil and then top individually with Queso or you can unwrap them all and put them in a baking dish with taco sauce on the bottom, top with Queso and then bake.  If you do it the second way, cover it with foil for the first 25 minutes and then uncover them for the last 20.

Beef & Bean Burritos -- Ready for the freezer!

Cilantro Lime Black Beans

If you like black beans you will love these!  They are so yummy!

1 T. olive oil
1 chopped yellow onion
1 clove garlic, grated or minced

1 can black beans
1 can chicken broth
2 T. lime juice
2 T. chopped fresh cilantro
Chipotle Tabasco sauce

In a medium skillet heat the olive oil and then saute the onions until translucent.  Add the garlic and saute for another minute.  Add the beans (do not drain or rinse them!).  Stir to combine.  Add lime juice and 1/2 cup chicken broth.  Simmer at low boil for 5 minutes.  If the beans get too thick add more chicken broth.  Add cilantro and Chipotle Tabasco to taste.  At this point you can add salt and pepper to taste as well.

Cilantro Lime Black Beans

1 comment:

rolling tool chest said...

great list, it looks so yummy:)