Wednesday, February 18, 2009

Karen's Black Bean Salsa Burritoes

I have tried many burrito recipes, but none seemed to be perfect, until I came up with this one. Newman's Own Black Bean and Corn salsa is perfectly seasoned, with a fantastic smoky flavor that just makes these burritos go from ho-hum to amazing! They also make a great freezer meal, or lunch box item. Defrost until the centers are no longer hard, and then bake at 350 F for about 15 minutes.

Black Bean Salsa Burritos

1 1/2 lbs lean ground beef
1 onion, sliced
1 sweet red pepper, sliced
one 500 ml (approx) jar of Newman's Own Black Bean and Corn Salsa
1 small can sliced black olives (about 1/4 cup)
1/3 cup chopped fresh coriander
1 lime
two 398 ml cans refried beans
2 1/2 cups of aged cheddar (you can also try pepper jack)
2 packages of burrito sized (10 inch?) flour tortillas (about 16)

Brown the beef, onion, and sweet pepper with a bit a oil in a skillet until the beef is brown, no longer pink, and cooked through. Remove from skillet to a bowl. Add olives and stir in entire jar of salsa.

Taste and adjust your seasonings. I think it's good just the way it is, but you can add more spice if you like. Add coriander, cut the lime in 1/2 and squeeze the juice over top, and stir.

Lay the tortillas out on the counter. In the middle of each one, smear about 3 tbsp refried beans, then top with 2 1/2-3 heaping tbsps of the beef mixture, and a sprinkle of cheese. Continue until you have divided the fillings among all the tortillas. Roll them up by following these directions (for the rolling, not the filling)

Place your burritoes seam side down in a baking dish and heat up for about 10-15 minutes at 350 F. Or, you can wrap them in plastic wrap and then tin foil, and put them in the freezer for another day!
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