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3 PINES BEEF AND BEAN BURRITOS GRANDE WITH DIABLO SAUCE
This recipe was inspired by a meal I had in Chi Chi's Mexicana restaurant many years ago. I don't fold these tortillas like normal burritos, but they are "grande" (big) and filling, and yummy! One of our favorites. I've updated this again on 9/1/10.
Burritos for 2---can be doubled or tripled
Diablo Sauce for about 6 burritos

DIABLO SAUCE:
1 jar or can beef gravy (10.5 oz.)
1 can RoTel chopped tomatoes and green chiles -- mild or hot
1 teaspoon lime juice
1 tablespoon chopped fresh garlic -- or 1 tsp dried
1 tablespoon dried chopped onions
1 tablespoon tomato paste
1 teaspoon dried cilantro
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 cup water, or more as needed
BURRITOS:
2 cups leftover taco or chorizo filling
1 jalapeno chile pepper -- seeded and chopped
1 can pinto beans (14.5 oz.) -- drained
1/2 cup chopped onions
2 large flour tortillas (10")
1/2 cup shredded Cheddar cheese
ACCOMPANIMENTS:
More shredded Cheddar cheese
Shredded Lettuce
Chopped Tomatoes
Chopped Onion
Salsa or picante sauce

MAKE THE DIABLO SAUCE FIRST:
Put the gravy into a medium saucepan. Drain the tomatoes and chiles and add to the gravy together with the lime juice, garlic, dried onions, tomato past, cumin and oregano. Place the pan over medium-low heat until mixtrue begins to simmer. Stir in enough water to yield a thin consistency. Simmer over low heat until all flavors are very well blended. Yields about 1 quart of sauce.

Preheat oven to 300 degrees F. Line a shallow baking pan with enough Release non-stick foil to enclose all the burritos.

In a medium nonstick skillet over medium-low heat, combine the beef, chiles, beans and onions and heat thoroughly.

On a flat surface, spoon about 3/4 cup filling onto the center of a tortilla. Fold and roll tortilla and place on the foil-lined pan, covering the burrito with the foil to keep warm. Repeat with remaining tortilla. Seal foil and place the pan into the oven to keep burritos warm, up to 30 minutes.

To serve, place one burrito grande on a serving plate, and liberally spoon sauce over top. Serve with garnishes and accompaniments. (It isn't necessary to use all of the sauce; store remaining sauce in the fridge for another use.)

Nutrition Information per serving: 1 burrito with sauce: Calories 270
Sugars 3 g; Total Carbohydrates 44 mg; Fat 5 g; Sodium 480 mg; Cholesterol 35 mg; Protein 12 g; Fiber 9 g; Potassium 340 mg

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Copyright 2010 Carol Stevens, Shaboom's Kitchen, All Rights Reserved