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Easy Burritos

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Ingredients
  

  • 1-pound ground beef
  • 1 medium yellow or white onion, finely chopped
  • 1-½ tsp. ground cumin
  • ½ tsp. smoked paprika, chipotle or ancho chile powder
  • ½ tsp. dried oregano
  • Salt and pepper, to taste
  • 1 15-ounce can black or pinto beans
  • 1 large tomato, coarsely chopped
  • 2 tsp. lime juice or apple cider vinegar
  • 6 10-inch flour tortillas
  • Hot sauce, for drizzling, optional
  • 2 cups shredded Monterey Jack or Mexican blend cheese

Instructions
 

  • In a large skillet, press the beef into an even layer to fill the skillet; sprinkle with the onion; cook over medium-high, undisturbed, until the meat is deeply browned underneath: 6 to 8 minutes.
  • Sprinkle with the cumin, smoked paprika and oregano; season with salt and pepper.
  • Break up the beef into small pieces; cook, stirring occasionally, until the onion is softened and the spices are fragrant; 2 to 4 minutes.
  • Add the beans, including the liquid, and the tomato; simmer, stirring and scraping up browned bits, until the liquid has evaporated and the mixture starts to sizzle; 8 to 10 minutes.
  • Turn off the heat, stir in the lime juice or apple cider vinegar and season with salt and pepper.
  • Arrange the tortillas on a clean work surface; sprinkle half the cheese across the center of the tortillas, left to right, leaving a 1-inch border.
  • Top each with ⅔ cup of the beef-bean mixture, followed by the remaining cheese.
  • Drizzle on hot sauce, if using.
  • Fold the tortilla’s short sides over the filling; then fold the bottom of the tortilla snugly over the filling.
  • Tightly roll away from you until the burrito is sealed; repeat with the other tortillas.
  • When ready to eat, in a non-stick skillet, over medium heat, place the burritos seam side down.
  • Cook, turning occasionally, until golden all over; 3 to 5 minutes.
  • Serve with desired toppings.

Notes

To make ahead, prepare through Step 10  (Tightly roll away from ...). Let cool slightly, then wrap in aluminum foil. Refrigerate for up to 24 hours or freeze for up to 3 months. To re-heat, remove the foil and wrap the burrito in a damp paper towel. Microwave, seam side down, until warm, 1 to 4 minutes. Remove the towel and continue to Step 11 (When ready to eat ...).