Saucy Burritos Food

SPICY BEEF BURRITOS

Steps:

• In a saucepan, combine the beef, salsa, chilies and jalapenos if desired. Bring to a boil; reduce heat. Simmer, uncovered, for 15-20 minutes or until mixture reaches desired thickness. Spoon 1/3 to 1/2 cup off-center on each tortilla; sprinkle with cheese. Fold the sides and ends of tortilla over filling and roll up. Serve with sour cream, tomatoes and additional salsa if desired.

SAUCY BURRITOS

Steps:

• Spray 9x13 pan with cooking spray. Arrange frozen burritos in a single layer. Bake according to conventional cooking instructions on package minus 10 minutes. I used El Monterey family pack of 8 frozen burritos and cooked uncovered for 30 minutes at 375 degrees.
• Place olive oil in large frying pan. Cook onions and peppers with southwest and Italian seasonings till soft and starting to brown on medium heat. About 10 minutes.
• Puree drained carrots in blender with tomato sauce until smooth.
• Add contents of blender to veggies in frying pan. Add garlic and can of diced tomatoes. Stir and taste for seasonings. Might need a pinch of sugar if it is too tart?.
• When time is up on the burritos spread saucy veggies on top of burritos. Place back in oven for remainder of cooking time on your package. (Mine was 10 more minutes, uncovered for a total of 40 minutes at 375.).

BURRITO SAUCE

Steps:

• In a skillet, beat butter and saute onion.
• Blend in flour.
• Gradually add broth, stirring to keep smooth.
• Add tomato sauce, garlic salt and chili.
• Cover and simmer 20 minutes.
• Spoon over your favorite burrito.

SPICY RICE BURRITOS

Steps:

• Heat 1 tbsp oil in a non-stick pan, add the onions and cook for 10 mins over a medium heat. Stir in the rice and spices, tip in the tomatoes with a can of water and the tomato purée, then cover and simmer for 25 mins. Stir in the beans, take off the lid, bring back up to a simmer and cook for 5-10 mins more until the rice is tender. Leave to cool.
• Meanwhile, tip the flour into a small bowl. Mix the 2 tsp of oil with 115ml cold water, then into the flour and stir with the blade of a cutlery knife until the mixture starts to come together into a soft dough. Use your hands to bring the mixture into a ball, then quarter and cover with a tea towel while you wait for the rice to cook and cool.
• Lightly flour the work surface and heat a large non-stick frying pan over a medium heat, but don't add any oil. Roll out one of the balls of dough to a rough circle about 25cm that is paper-thin. Carefully peel off the work surface and slap into the frying pan. The dough will cook within a minute, then flip over and cook for a few seconds more. Lift onto a plate and cook the remaining dough in the same way. Cover the wraps until you need them.
• Roughly smash the avocados with the lime juice. Lay the whole lettuce leaves over the wraps, then add a layer of rice, scatter with sweetcorn, then top with the avocado, yogurt, coriander and olives. Carefully roll up into burritos. Wrap two of the burritos in baking parchment and store in the fridge overnight. Will keep chilled for up to a day. If putting in a lunchbox, use an ice pack to keep them cool.