S p e e d y B e e f & B e a n B u r r i t o s

Andi Howard

8 (7-inch) flour tortillas

1 lb. ground beef

1 cup chopped onion

1 t. minced garlic

1 can (15 ounce) black beans, drained and rinsed

1 cup spicy thick and chunky salsa

2 t. ground cumin

¼ cup chopped fresh cilantro

2 cups (8 ounces) shredded cojack or Montery Jack cheese (cheddar

cheese also works great)

1. Wrap tortillas in aluminum foil; place in oven. Turn temperature to 350° F; heat tortillas 15 minutes.

2. While tortillas are warming, prepare burrito filling. Combine meat, onion and garlic in large skillet; cook and stir over medium-high heat until meat is no longer pink. Pour off drippings.

3. Stir beans, salsa and cumin into meat mixture; reduce heat to medium. Cover and simmer 10 minutes, stirring once.

4. Stir cilantro into filling. Spoon filling down centers of warm tortillas; top with cheese. Roll up and serve immediately. Makes 4 servings. Print Recipe