Burrito Recipe - The Hot Plate

Heat 2 tablespoons of olive oil in a skillet over high heat.

Add 0.5 pounds of lean ground beef and break it up with a wooden spoon, cooking for about 5 to 6 minutes until fully browned.

Add 0.5 cups of white onion and 0.5 cups of red pepper to the beef, along with 0.5 cups of black beans and 0.5 cups of corn.

Sauté the vegetables on half the pan, then combine them with the beef.

Add 2 teaspoons of chili powder and 1 teaspoon of cumin, stirring to combine, and season with salt and pepper.

Add 1 cup of Mexican rice and pour in half of the prepared red enchilada sauce, stirring until everything is combined and simmer for about 2 to 3 minutes.

Add a quarter cup of shredded mozzarella cheese and stir until it gets gooey.

Spoon the burrito filling onto a tortilla, fold in the edges, and roll it up tightly.

Place the rolled burritos in a baking dish and top with the remaining red sauce and cheese.

Cover the dish tightly with tin foil and bake in a preheated oven at 350 degrees for 15 minutes until the cheese is melty and bubbly.

Equipment Needed

Spice Level: