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!
Servings 4
Prep Time 5 minutes
Cook Time 30 minutes
Ingredients
- 4 pieces Tortilla
- 400 gram Beef (minced)
- 1 piece Onion
- 1 piece Carrot
- 1/2 pieces Zucchini
- 1 piece Cayenne pepper (to taste)
- 3 tablespoons Soy sauce
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Paprika sweet
- 3 tablespoons Vegetable oil
- 1/2 jar Beans canned (white, can be red)
Instructions
- 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.
- 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!
- 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.
- Add pre-fried vegetables to the minced meat
- Add the beans directly in the juice (do not rinse). Warm up everything together for 2-3 minutes.
- Spread the filling on the tortilla.
- Wrap it in a roll.
- 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.