Retsept
- 2 tbsp canola oil
- 2 lbs ground beef
- 2 onions, minced
- 2 red bell peppers, seeded and sliced
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 4 tsp sea salt
- 1 tsp black pepper
- 3 tbsp white vinegar
- 1 tbsp sugar
- 1 tbsp chipotle hot sauce
- 3 tbsp quality tomato paste
- 1 can red kidney beans, drained and rinsed
- 4 cups cooked rice
- 12 large flour tortillas
- Chipotle Dipping Sauce:
- 1 cup mayonnaise
- 1 cup sour cream
- 2 tbsp chipotle hot sauce
Valmistamine
In pot over medium-high heat, cook beef, onions and peppers, breaking beef up with spoon. Add smoked paprika, garlic powder, cumin, oregano, salt, pepper, vinegar, sugar, hot sauce and tomato paste. Continue to cook until beef is cooked through and onions and peppers are softened, about 15 minutes. Add beans and rice and stir well to combine. Remove from heat.
Preheat oven to 375F.
Lay out tortillas. Divide beef mixture equally between tortillas; roll each tortilla, tucking ends in and lay, seam side down, onto two small (or one large) parchment-lined baking sheets. Bake until crispy, about 10-15 minutes.
Meanwhile, in bowl, combine mayonnaise, sour cream and hot sauce. Mix well.
Serve burritos, halved, with sauce on the side for dipping.
