Beef and Bean Burritos

Week four of the Frugal Food Series over with Jenn at Frugal Upstate already.

This is a great recipe, it's about the only that survived my OAMC days. Plus you get to use up any leftovers you have handy from last week, now isn't that handy.

Beef and Bean Burritos.

1lb dried beans, soaked overnight and cooked to packed instructions. I like white beans but whatever you have handy.
1 cup chopped onion
3 tbls oil
About 8-10 cloves of garlic or 4-5 tbls of the ready minced. More or less depending on taste.
Salt and Pepper to taste.
1lb minced beef.
2 tbls Tomato Puree (Concentrate).
Chillies to taste. I use about four fresh green chillies, use tinned or pickled if you have them handy.
Grated Cheese. About 2 or so cups. Cheddar is good but whatever you have to hand.
About 12-15 flour or corn tortillas (depending on how much you fill them).

You will need a deep pan or skillet for this.
Brown the beef with half the garlic, salt and pepper.
Remove from pan and cook onions with the remaining garlic and oil.
Add the beans to onion and garlic mix, heat through for a few minuted and then mash with the back of a spoon until reasonably smooth.
Add beef, tomato and chillies and cook for a further few minutes

To assemble.
Warm Tortillas and place about four or five tbls of beef/bean mix in centre along with two tbls cheese and roll up tucking in the ends of the tortilla.
Place over a medium heat in a dry skillet to toast each side and serve with salad or dips.

These can be made in advance and when at the stage of rolling up, allow them to cool once rolled, wrap in cling film, freeze individually on a baking sheet and them put them all in a zip lock bag. They can be defrosted and heated in the microwave and then just toast in the skillet as usual.