How to make it

  • Shred or slice lettuce long and thin, if you were unable to find it already shredded. Cover, and put in fridge.
  • Dice tomato, cover, and put in fridge.
  • Break each olive in half. Cover, and put in fridge.
  • The pace picante is easier to serve with a spoon, so I recommend pouring it into a separate container. Cover, and put in fridge.
  • The cheese and sour cream don’t really need to be put into different containers, unless you just want everything to match and look pretty.
  • Once you’re ready to start cooking:

  • Heat oven to about 300F. Wrap your tortillas in aluminum foil, and place in warm oven.
  • Brown meat over medium heat. Season with 1 tbsp chili powder, 1/2 tsp salt, and 1/2 tsp black pepper.
  • Heat the re-fried beans in a sauce pan over medium-low heat. Spoon some of the grease from the meat over the beans, and stir (about 2 tbsp of grease). (It should turn the beans just slightly shiny.)
  • Drain the meat well, dump into a large container, and cover.
  • Dump the beans into a container, and cover.
  • Take the flour tortillas out of the oven, and put on a plate. Place another plate on top to cover them and keep them warm.
  • Now put each item out on the table, with a serving spoon in each container. This way each person can decide for themselves what to put on their burritos.
  • To make each burrito, spoon each ingredient in a line from the top, straight down 3/4 of the way to the bottom of the tortilla, giving yourself about an inch or 2 at the bottom, and at least a couple of inches on each side. See Photo
  • Fold the bottom of the tortilla up, then fold each side over. Tada, you have a burrito!
  • Enjoy!

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