Beef Burrito

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large skillet over medium heat. Add the finely diced onion and sauté until translucent. In the last 30 seconds, add the crushed or finely chopped garlic and sauté until fragrant.

Step 2

Turn the heat up to high and add the ground meat to the pan. Use a wooden spoon to constantly break it up so there are no large clumps. Cook until the meat is completely white, the liquid has evaporated, and it begins to brown slightly in its own fat.

Step 3

Season the meat with salt and pepper, then sprinkle with oregano, chili flakes, and smoked paprika. Mix thoroughly and sauté with the spices for 1 minute. Add the California bell peppers, cut into 1-cm cubes, and the tomato paste. Sauté everything for another 1–2 minutes to remove the raw taste of the tomato paste.

Step 4

Pour in 200 ml of water, then add the drained and rinsed canned beans. Reduce the heat and cook over medium or low heat, stirring occasionally, until the excess liquid has evaporated and you have a very thick, juicy, but not runny ragout.

Step 5

Pile the stew in the center of a tortilla, then sprinkle a generous amount of shredded cheddar on top. Fold in the two sides of the tortilla, then roll it up tightly from the bottom into a bundle. Heat a clean, dry skillet over medium heat and cook the burritos for 1–2 minutes on each side until golden brown and crispy.