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Easy Beef and Bean Burritos
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Source: Mea Menu-Mailer Volume 1 Recipe 2
| 1/3 pound | extra-lean ground beef |
| 1/3 cup | oatmeal |
| 1/2 tablespoon | chili powder |
| 1/2 teaspoon | ground cumin |
| 1 (10-oz.) package | frozen chopped spinach, defrosted |
| 2/3 cup | chunky salsa, your favorite |
| 1 (16-oz.) can | black beans, drained |
| Salt and pepper to taste | |
| 1/3 cup | Colby cheese, shredded |
| 2/3 cup | cilantro, chopped |
| 4 | 12 inch flour tortillas |
In a 1 quart freezer bag combine and mix well:
1/3 poound extra-lean ground beef
1/3 cup oatmeal
Seal the bag and blend the mixture together by squeezing and kneading the bag. Unseal the bag, starting at the bottom of the bag, roll the mixture to force out any air then seal the bag.
In a 1 gallon freezer bag combine:
1/2 tablespoon chili powder
1/2 teaspoon ground cumin
10 ounces chopped spinach, defrosted
2/3 cup chunky salsa
1 (16-oz.) can black beans, drained
Salt and pepper to taste
Gently and carefully squeeze the bag to force out any air then seal the bag.
In a 1 quart freezer bag combine:
1/3 cup Colby cheese (shredded)
2/3 cup cilantro (chopped)
Insert all 3 bags into a gallon sized plastic freezer bag, add:
4 (12-inch) flour tortillas
In a large nonstick skillet, brown ground beef and oatmeal mixture over medium heat for 8 to 10 minutes, or until no longer pink, stirring occasionally. Remove from heat, pour off drippings and blot well with paper towels.
Season beef/oatmeal with the beans, spinach and salsa mixture and heat through. Remove from heat; stir in cheese and cilantro.
To serve, spoon beaf and bean meixture in center of each tortilla.
Fold bottom edge up over filing; fold sides to center, overlapping edges.
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