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Tuesday, May 16, 2006 

Cooking for Two: Beanless Burritos

If you're a newlywed, cooking for two can be a difficult science to figure out. When I started cooking for both my fiance and I, I often ended up making tons of leftovers, which we never ate. My problem was that I never scaled down the recipes, or thought to look at how many servings the recipe made. Later on, I would start to underestimate and end up not having enough food for a hungry fiance.

The next few posts will focus on Cooking for Two meals that won't leave you with gobs of leftovers or left wishing for more. Enjoy!

Original beanless burritos

1 lb. ground beef, cooked
1 can of Rotel tomatoes
2 cups shredded mexican cheese blend
1 cup shredded lettuce
2 12-inch flour tortillas
2 cups cooked brown rice

1. Preheat oven to 400 degrees.

2. Brown beef in skillet on medium-high. Drain fat when finished, and return to skillet.

3. Meanwhile, cook brown rice according to package directions. For a little extra flavor, substitute beef broth for water.

4. Add can of Rotel tomatoes to ground beef and let simmer until juice from tomatoes has reduced.

5. Lay one flour tortilla flat on a work surface. Add beef, rice, shredded lettuce and shredded cheese.

6. Roll the burrito:
  • Gently fold the "top" of the torilla over the beef, rice and cheese mixture.
  • Fold an inch or two of the left side of the tortilla toward the center.
  • Roll the burrito towards you once.
  • Fold an inch or two of the right side of the tortilla toward the center.
  • Finish rolling the burrito.

7. Place the burrito in a 8x8 or 9x9 pan. Repeat steps 5 & 6 for the second burrito.

8. Bake in oven for about 10 minutes, depending if you like your burritos crispy, or just warm. My fiance doesn't like crispy burritos, so his usually only stay in the oven until warmed through. Me? I heart the crispy tortillas, so I leave mine in until slightly browned on top.

Serve with salsa, sour cream and/or guacamole. Yum!

Added bonus: pour this quick and easy green chile over the top of the burritos immediately before serving:

1. Process two cans of diced green chiles in a food processor or blender; blend until smooth.

2. Add blended chiles to 1 cup of chicken broth in small saucepan and stir. Bring to a boil, reduce heat and simmer for 5-10 minutes.

3. In the meantime, add 1 Tbls cornstarch or flour to 1/2 cup milk and mix thoroughly until all lumps are gone and mixture is smooth. Add flour and milk mixture to saucepan, and bring to a boil.

4. mixture should thicken; pour over burritos and serve.