Shredded Beef Burritos

Name: Shredded Beef Burritos
Ingredients: 8 large extra soft flour tortillas (10"/26cm); 1 1/2 to 2 cups shredded cheese (I used Monterey Jack); 3 to 4 cups Mexican Shredded Beef plus sauce (, tossed or separated (Note 1); 2 cups Mexican Red Rice; 400g/14oz can corn kernels (, drained); 400g/14oz can black beans (, drained)

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Total Time

25 minutes

Prep Time

15 minutes

Cook Time

10 minutes

Rating

(13)

Ingredients

8 servings

8 large extra soft flour tortillas (10"/26cm)
1 1/2 to 2 cups shredded cheese (I used Monterey Jack)
3 to 4 cups Mexican Shredded Beef plus sauce (, tossed or separated (Note 1)
2 cups Mexican Red Rice
400g/14oz can corn kernels (, drained)
400g/14oz can black beans (, drained)

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Preparation

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Step 1

Microwave half the tortillas very briefly to warm them up (15 seconds or so). This ensures they don't crack when you roll them.

Step 2

Place 1 tortilla on a workbench - cover the rest with a tea towel to keep them warm.

Step 3

Place cheese down the middle of the tortilla, then top with 1/3 cup of beef, some corn, beans, then 1/4 cup rice.

Step 4

Roll the burrito up. (Note 2) Wrap in foil to hold it together.

Step 5

If you are serving it immediately, heat a skillet over medium heat. Cook the burritos for around 4 to 5 minutes on each side to make the tortilla brown and heat the inside through.

Step 6

If freezing, place in the freezer. To reheat, you can either bake from frozen (with foil on) at 350F/180C for about 40 to 45 minutes, or thaw and cook in the skillet per above. You could microwave it (remove the foil) but I like my burritos a bit crispy!