2lbs ground beef sauteed

Drain grease from meat once browned in a colander



1/2 onion finely chopped

1 tomato finely chopped

1/4 cup of cilantro finely chopped

1 package taco seasoning with 3 cup water

Simmer until absorbed


bean mix:

Two 40 oz. cans pinto beans drained

add 3 tablespoons oil and mash beans

add 1 tablespoon cumin to the beans


wet topping:

Heat one can of Enchilada sauce with one cup of shredded cheddar cheese until melted.


Heat a large flour tortilla directly over the gas grill or in a typical Mexican comal, a flat plate to heat tortillas on.

A skillet will also work.


Once heated, assemble by putting the beans down first, then the meat, followed by extra cheese or lettuce.

Put the wet sauce over the burrito and smother it with more cheese; jack and cheddar are a good combo.


makes six large burritos.

Buen provecho!


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About Author

Hello, I'm a San Clemente native and an avid traveller. My travels have taken me from living in England all the way to visiting Morocco, China, peru, and dozens of other fantastic countries across our diverse globe. Experiencing other parts of the world has opened my eyes to different ways of living and my mouth to strange, exotic, yet delicious flavors.

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