Round 2 Recipe - Beef and Bean Burritos

Total Time:
18 min
10 min
8 min

4 burritos

  • 1 tablespoon canola oil
  • 1 medium red onion, chopped, divided
  • 2 cups reserved No Bean Beef Chili
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 large flour tortillas
  • Reserved 1/2 head cabbage, from Grilled Tex-Mex Pork Chops, shredded
  • Reserved 1/2 can diced tomatoes, from Grilled Tex-Mex Pork Chops
  • 1 tablespoon chopped fresh cilantro
  • Kosher salt and freshly ground black pepper
  • 1 cup shredded Monterey Jack, divided
  • In a small pot over medium-high heat, add the oil. When it is hot, add the half the onions and cook until soft, 6 to 8 minutes. Add the No Bean Beef Chili and the beans. Stir and cook until hot.

  • Wrap the tortillas in a damp towel and microwave for 30 seconds to make them warm and pliable.

  • In a bowl, mix together the cabbage, tomatoes, remaining onions, and cilantro. Season with salt and pepper.

  • Place a tortilla on your work surface and spread 1/4 of the chili and bean mixture down the middle. Sprinkle with 1/4 cup cheese and about 1/4 cup of the cabbage mixture. Fold the sides of the tortilla about 1/4 of the way in towards the center. Roll up from the bottom, making sure to tuck in the sides as you roll. Repeat with remaining ingredients.

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    Recipe courtesy of Sandra Lee