Baked Burritos

Here is a fast and yummy recipe that has been a real hit around here. The nice thing about this recipe is that it can be easily prepared in bulk and frozen for future busy evenings. It's not the world's healthiest, but I promise it is yummy!

Baked Burritos

1 can pinto beans, undrained
1-2 cloves minced garlic
1 tsp onion powder
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp (more or less depending on taste)ground cayenne pepper
1/2 tsp black pepper
salt to taste

In large skillet, combine above ingredients and heat liquid to boiling. Mash beans to desired consistency (we like ours chunky). Add:

1 lb ground beef, browned
1/2 cup sour cream
1/2 cup shredded monterey or pepper jack cheese
1/2 cup salsa
3 Tbs Chalula (hot sauce)
3 Tbs white or cider vinegar

Simmer and allow to thicken slightly.

Preheat oven to 500 degrees. Wrap 6-8 flour tortillas in a moistened dishtowel and heat for 1 minute in the microwave on high (this softens them and makes them easier to wrap). Spoon mixture onto warmed tortillas and wrap.

(If you plan to freeze, you would now individually wrap the burritos in plastic wrap and place in freezer bag. When ready to serve, remove however many you plan to serve and defrost in microwave. Continue with baking instructions.)

Place burritos in 9x13 pan. Brush tops generously with butter and sprinkle lightly with cheese and cayenne pepper.

Bake for about 10-15 minutes, or just until tortilla is golden brown.

Serve with a dollop of sour cream and salsa.

We like to eat this meal with a Mexican salad (regular salad with broken tortilla chips instead of croutons, and dressing mixed with salsa) and a bowlful of fresh fruit.