It's definitely the season for grilling to feature in my Leftover Tuesdays post. I was grilling salmon and some beef burgers, and put a few extra burgers on knowing LOT 6 was coming up. Originally I was thinking of making enchiladas, but it was much too hot to turn on the oven, so I made these burritos instead.
3/4 lb. leftover grilled beef burgers, cut into bite sized pieces
1 15 oz can refried beans
1 shallot, diced
1 chili pepper, diced (use more seeds for more spice)
1/2 onion, chopped
1 bell pepper, chopped (I used red & green mix)
6 tortilla shells
1 tbsp. olives
2 tbsp. canola oil
1 tsp. cumin
1 tsp. coriander
Optional toppings: I used spinach and cheddar cheese. Sour cream, salsa, tomatoes all would work well here too.
1. Heat olive oil in a medium pan. Add onions & shallots and saute until they begin to soften, about 5 minutes. Add peppers and saute for another 5 minutes. Stir in the beans with a dash of water for consistency. Stir in the beef. Add the spices and olives. Heat for about 5 minutes, stirring occasionally.
2. Warm the tortillas. The method I like is put a skillet on high heat, toss on a few drops of water when hot (should hear a sizzle). Place a tortilla on the skillet until just warm, 5-10 seconds. Flip and heat the other side, then remove to a plate for serving.
3. Assemble the burrito. Place a scoop or so of the bean & beef mixture on the center of a tortilla. Add your toppings, and roll the burrito. Enjoy this quick and easy meal!
Thanks again to Delores of Chronicles in Culinary Curiousity for hosting!
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