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 Burrito with Beef and Beans Recipe
Spring is a time of picnics and outings to nature. I want to offer an incredibly delicious, spicy and juicy burrito. It can be heated in a charcoal grill or on a grill. What you need for a hearty snack or even a full dinner!
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Mexican Cuisine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Breakfast Lunch, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Second Course Dishes
Cuisine Mexican Cuisine
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Onions, carrots and zucchini cut into small cubes. In a frying pan with heated oil, fry the onion for 1 minute, add the carrots, fry for 2 minutes, then the zucchini. Fry everything together for about 3 minutes so that the vegetables become ruddy, but not soft. at the end of cooking, add salt, paprika and garlic powder. Set the vegetables aside.
    Onions, carrots and zucchini cut into small cubes. In a frying pan with heated oil, fry the onion for 1 minute, add the carrots, fry for 2 minutes, then the zucchini. Fry everything together for about 3 minutes so that the vegetables become ruddy, but not soft. at the end of cooking, add salt, paprika and garlic powder. Set the vegetables aside.
  2. In the same pan, fry minced 100% beef in vegetable oil until golden brown. Then add 3 tablespoons of soy sauce, reduce the heat and simmer for 10 minutes under a closed lid. If necessary, you can pour a couple of tablespoons of water. Season with cayenne pepper to taste, but preferably so that it is spicy, yet this is Mexican cuisine!
    In the same pan, fry minced 100% beef in vegetable oil until golden brown. Then add 3 tablespoons of soy sauce, reduce the heat and simmer for 10 minutes under a closed lid. If necessary, you can pour a couple of tablespoons of water. Season with cayenne pepper to taste, but preferably so that it is spicy, yet this is Mexican cuisine!
  3. Blanch the tomato (cut the base of the tomato across and lower it into boiling water for 1-2 minutes), remove the skin, cut into cubes and add to the minced meat. Cook everything together for 5-7 minutes.
    Blanch the tomato (cut the base of the tomato across and lower it into boiling water for 1-2 minutes), remove the skin, cut into cubes and add to the minced meat. Cook everything together for 5-7 minutes.
  4. Add pre-fried vegetables to the minced meat
    Add pre-fried vegetables to the minced meat
  5. Add the beans directly in the juice (do not rinse). Warm up everything together for 2-3 minutes.
    Add the beans directly in the juice (do not rinse). Warm up everything together for 2-3 minutes.
  6. Spread the filling on the tortilla.
    Spread the filling on the tortilla.
  7. Wrap it in a roll.
    Wrap it in a roll.
  8. Fry in a dry, highly heated frying pan until golden brown and serve to the table, sprinkled with chopped parsley. I also serve sour cream with herbs to soften the sharpness of the dish.
    Fry in a dry, highly heated frying pan until golden brown and serve to the table, sprinkled with chopped parsley. I also serve sour cream with herbs to soften the sharpness of the dish.
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