Chili Burrito Recipe
This Chili Burrito Recipe is an oh-so easy fix for lunch or a quick dinner. The burrito is simply filled with a combination of beans and cheese and topped with your chile con carne. Don't forget that dollop of sour cream.
- For the Filling:
- 1 15 ounce can pinto beans undrained
- 1 15 ounce can red kidney beans undrained
- 1 teaspoon bacon grease lard or Crisco
- 1/2 cup Muenster Cheese shredded, or Monterey Jack Cheese
- For the Chili Topping:
- 1 pound ground beef lean
- 1 sweet onion chopped
- 1 red bell pepper chopped
- 1 15 ounce can pinto beans in chili sauce I use Kuners
- 1 15 ounce can chopped tomatoes undrained
- 1/4 cup water
- 1/4 cup chili seasoning
- salt and pepper to taste
- Sour Cream and Avocado for garnish
- Flour Tortillas warmed
For the bean filling: In a fry pan over medium high heat add pinto beans and kidney beans. Once bubbly, add the bacon grease, lard, or Crisco.. With a potato masher, mash the beans until nice and creamy. Add cheese, stir well until melted. Remove from heat and set aside.
For the Chili: In a skillet over medium high heat, add ground beef and cook until starting to brown. Add onion and bell pepper and cook until beef is cooked through and vegetables are soft. Drain grease from beef if necessary. Add Pinto Beans in Chili Sauce, canned tomatoes, water and chili seasoning. Simmer for about 10 minutes. Add salt and pepper to taste.
To assemble burritos. Warm flour tortillas for a few seconds in the microwave. Add a good sized dollop of the bean mixture to the center of each tortilla. Roll up and top with the chili. Top with sour cream and avocado.
Calories: 701kcal | Carbohydrates: 68g | Protein: 42g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 95mg | Sodium: 1240mg | Potassium: 1774mg | Fiber: 21g | Sugar: 13g | Vitamin A: 4532IU | Vitamin C: 55mg | Calcium: 328mg | Iron: 10mg