Burrladas (aka Wet Burrito)
From DIZ3 8 years agoIngredients
- beef 'n bean Filling: shopping list
- 1lb. Ground beef shopping list
- 1 c. Onion, chopped shopping list
- 1/2 c. Green bell pepper, chopped shopping list
- 1 Anaheim Green Chile Pepper, chopped shopping list
- 1 clove Garlic, minced shopping list
- 1 tsp. chili powder shopping list
- 1/2 tsp. Dried Oregano shopping list
- 1 can Enchilada Sauce (divided) OR see below recipe shopping list
- 1 (14.5 oz.) can Stewed Tomatoes shopping list
- 1 (16 oz.) can Refried beans shopping list
- 8 - 10 Flour Tortillas shopping list
- 4 c. Shredded colby-Jack cheese (divided) shopping list
- Toppings: shopping list
- 8 oz. Lettuce, shredded shopping list
- 1/2 c. Tomatoes, seeded and chopped shopping list
- 1 c. Sour Cream shopping list
- 1 c. Guacamole shopping list
- 1 c. Salsa shopping list
- 1/2 c. black olives, sliced shopping list
- Enchilada Sauce: (optional) shopping list
- 1/3 c. butter shopping list
- 3 cloves Garlic, minced shopping list
- 1/3 c. Flour shopping list
- 1 - (14.5 oz.) can beef broth shopping list
- 1 (15 oz.) can tomato Sauce shopping list
- 4 tsp. chili powder shopping list
- 1 tsp. Cumin shopping list
- 1 tsp. Rubbed Sage shopping list
- 1/2 tsp. Salt shopping list
How to make it
- Note: These wrap and roll easier if you make the meat filling ahead and let it cool. If I have time, I make the filling the day before and refrigerate overnight.
- 1. Enchilada Sauce (optional): In a med. saucepan over med-high heat, add butter and 3 cloves garlic. When butter is melted, stir in flour until well blended. Cook for 3 minutes or until mixture is nice and bubbly. Gradually whisk in beef broth. Continue stirring until broth becomes thick and starts to boil. Slowly stir in tomato sauce, 4 tsp. chili powder, cumin, sage, and salt. Allow sauce to come back to a boil, then remove from heat. Set aside.
- 2. In a large saucepan over med-high heat, brown ground beef. Drain off fat. Add onions, green bell pepper, Anaheim chile pepper, 1 clove garlic, 1 tsp. chili powder, and oregano. Cook until onions and peppers start to soften. About 6-8 minutes. Mix in 1 cup enchilada sauce, stewed tomatoes, and refried beans. Stir until well blended. Simmer 15 minutes.
- 3. Place a flour tortilla in front of you. Pour beef filling on the lower third of the tortilla, leaving about 3 inches of room at the bottom and 1-1/2 inches on each side. Place 3 tablespoons of cheese over the beef filling. Fold the lower portion of the tortilla over the beef, fold in the sides, and roll. Place the burritos in a 13 x 9 inch pan.
- 5. Pour the remaining enchilada sauce evenly over the burritos. Top with remaining cheese. Bake at 350, uncovered for 30 minutes or until cheese is melted.
- 6. Serve with your favorite toppings.
The Rating
Reviewed by 2 people-
Wow, this looks so good Diz!
Cosmicmother in Western loved it -
This was a great dish! I halved the recipe and got 6 fajita size burritos. I did make a few slight changes like making my own refried beans, I also added whole pinto beans to the mixture and a little pinto bean juice because it was full of flavor. (...more
laceyworks in loved it -
Delicious!! I made the enchilada sauce too, and we loved it! I've never seen Anaheim chili peppers here or anything similar so I used a small can of mild green chilies. The directions and tips were very helpful and appreciated! Thanks for a wonderful...more
Cosmicmother in Western loved it
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