Serves 12
You’ll Need
- 1 Tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 lb ground beef
- 1 can kidney beans, drained and rinsed
- 2 Tbsp chili powder
- 1 Tbsp dried oregano
- 1 Tbsp cumin
- 2 tsp salt
- 3 Tbsp tomato paste
- ⅔ cups water
- 12 small tortillas
- Aluminum foil
Prep and Cook
- 1Heat the oil in a large skillet set over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
- 2Add the beef, breaking it up with the back of a wooden spoon, and cook until no longer pink, 7–9 minutes. Add the beans, chili powder, oregano, cumin, salt, tomato paste, and water, and stir to combine. Bring to a boil, cover, reduce heat to medium-low and simmer for 10 minutes.
- 3Scoop the beef and bean mixture into the centre of a tortilla and roll it tightly, wrapping in aluminum foil. Serve warm.
- 4The beef and bean mixture can be made 3 days in advance and left in the fridge, or up to 2 weeks ahead of time and stored in the freezer.
- 5Burritos can be assembled up to 1 day in advance and stored in the fridge. Reheat in the oven at a low temperature just before serving.
Tagged under: bean,beef,burrito,sleeping bags
Category: dinner
