Seeing as I don't eat meat, but I still love Mexican food, this is one of my favourite (and easy) recipes. It's also one of John's (an avid meat eater) favourites, he rated them in his top 5 of food I make (yes he rates my meals, luckily he's pretty easy to please!). Also, if you have any left overs, it is also delicious to make nachos with!
Preparation Time: 15 mins Cook Time: 5 mins Makes: 4 burritos
1 package of veggie ground beef (I prefer Veggie Patch)
1 onion diced
2 tomatoes diced or 1 can of diced tomatoes (drained)
4 large tortillas
2 cups grated cheese
1 cup sour cream
1 1/2 tbsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp ground pepper
Dash of cayenne pepper if you like it spicy
After dicing the onion, add a few glugs (yes that's a form of measurement not currently used in the metric system) of olive oil into a large, shallow pot/skillet and sauté the onions for 5-10 minutes. Heat your oven at 350 degrees. Add in the "meat" and the tomatoes, and the spices and stir it for about 5 minutes. Take your tortillas and lie them flat, sprinkle the cheese in a line horizontally. Add a few scoops of the "meat" mixture on top of the cheese. Pour several spoonfuls of sour cream over the meat. Now comes the folding (see folding instructions below). After folding I like to put two toothpicks in it so it stays together. Then put it on a baking sheet, and sprinkle with a little more cheese and pop it in the oven for 5-10 minutes, or until the cheese is melted and starts browning at the edges. Cut it in half and put a couple of dollops of sour cream on it one and serve!
How to Roll a Burrito
Step 1: Take the short ends of the tortilla that are beside the filling and fold them in about 1 inch or so to stop the filling from falling out
Step 2: Then take their of the long sides of the tortilla and fold it over top of the filling (but just to the edge of it) and tuck the edge of the tortilla in to make sure it's tight
Step 3: Keep rolling the so that the second long side goes over both folds.