Beef & Bean Burritos
|Lean ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Cayenne pepper||3⁄4 Teaspoon|
|Chili powder||1⁄8 Teaspoon|
|Tomato sauce||8 Ounce (1 Can)|
|Canned pinto beans||15 Ounce, drained and mashed (1 Can)|
|8 inch flour tortillas||8 , warmed|
|Thinly sliced lettuce||1⁄2 Cup (8 tbs)|
|Chopped tomatoes||1⁄2 Cup (8 tbs) (For Garnish)|
|Sliced scallions||1⁄2 Cup (8 tbs) (For Garnish)|
In large, nonstick skillet, brown ground beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking up into 1/2 inch crumbles.
Pour off drippings.
Sprinkle cayenne, chili and salt over beef.
Stir in tomato sauce.
Simmer 10 minutes, stirring occasionally.
Stir in beans and heat mixture thoroughly.
To assemble, spoon beef mixture equally into center of each tortilla.
Add lettuce, tomatoes and green onions if desired.
Fold bottom edge up over filling.
Fold right and left sides to center, overlapping edges.