Beef And Bean Burritos

Staycation coming right up! Put on some salsa music or mariachi and mix up a margarita. This is a fairly easy main dish to make, with some Mexican flare, and hearty warmth for our colder days. You can use any type of beans you like, such as black beans, kidney beans, white beans etc. If you use canned pork and beans, be sure to reduce the salt in the recipe, as the beans will already have lots of salt. If you use black beans or white beans, you may have to add a bit more salt. I like using old cheddar cheese as it has more flavor, but you can use any type you like. Tortilla wraps come plain, spinach or tomato, and any kind will work well. A key to success is to get the mixture seasoned just right, and to have it thick and not runny. If there is too much moisture, then the tortilla wrap will become soggy and too messy to eat. This can be served with any or all of the following: a fresh salsa, hot sauces, sour cream, chopped cilantro, chopped tomato, a fresh garden salad, taco chips and guacamole. Leftover tortillas can be wrapped in saran wrap and refrigerated for lunches the next day. You can also just make the wraps you need, and refrigerate or freeze the remainder of the filling to use later.

Beef and Bean Burritos

1 pound of beef burger

1/2 cup water

1 cup onion, chopped

6 cloves of garlic, chopped

1 tablespoonchili powder

1 teaspoon salt

1/4 teaspoon pepper

1 can tomato paste

1 can beans in tomato sauce

Grated cheddar cheese, sharp or

old

Soft tortilla wraps

Sour cream

Fry the ground meat in the water, until cooked through. Add the onions, garlic, chili powder, salt, pepper and cook until onions are soft. Add in the beans and tomato paste and simmer until heated through. To assemble spoon two large spoonsfuls onto each wrap, top with cheddar cheese and sour cream to taste. Serve with salsa or hot sauce of choice.