MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Easy Burritos
 Categories: Beef, Vegetables, Chilies, Citrus, Cheese
      Yield: 6 servings

      1 lb Ground beef
      1 md Yellow or white onion; fine
           - chopped
  1 1/2 ts Ground cumin
    1/2 td Smoked paprika, chipotle or
           - ancho chile powder
    1/2 ts Dried oregano
     15 ox Can black or pinto beans
      1 lg Tomato; coarse chopped
      2 ts Lime juice or cider vinegar
           Hot sauce; for drizzling
           - (optional)
      6    Burrito-size flour
           - tortillas (10")
      8 oz Monterey Jack; shredded, or
           - Mexican blend cheese

  In a large skillet, press the beef into an even layer to
  fill the skillet. Sprinkle with the onion. Cook over
  medium-high, undisturbed, until the meat is deeply
  browned underneath, 6 to 8 minutes. Sprinkle with the
  cumin, smoked paprika and oregano, and season with salt
  and pepper. Break up the beef into small pieces, then
  cook, stirring occasionally, until the onion is softened
  and the spices are fragrant, 2 to 4 minutes.

  Add the beans, including the liquid, and the tomato and
  simmer, stirring and scraping up browned bits, until the
  liquid has evaporated and the mixture starts to sizzle,
  8 to 10 minutes. Turn off the heat, stir in the lime
  juice and season with salt and pepper.

  Arrange the tortillas on a clean work surface. Sprinkle
  half the cheese across the center of the tortillas, left
  to right, leaving a 1" border. Top each with 2/3 cup of
  othe beef-bean mixture, followed by the remaining cheese
  Drizzle on hot sauce, if using. Fold the tortilla's 
  short sides over the filling, then fold the bottom of 
  the tortilla snugly over the filling. Tightly roll away
  from you until the burrito is sealed. Repeat with the 
  other tortillas.

  When ready to eat, in a nonstick skillet over medium,
  place the burritos seam side down. Cook, turning
  occasionally, until golden all over, 3 to 5 minutes.
  Serve with desired toppings.

  TIP: To make ahead, prepare through Step 3. Let cool
  slightly, then wrap in aluminum foil. Refrigerate for up
  to 24 hours or freeze for up to 3 months. To reheat,
  remove the foil and wrap the burrito in a damp paper
  towel. Microwave, seam side down, until warm, 1 to 4
  minutes. Remove the towel and continue to Step 4.

  Recipe by Ali Slagle  

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM