Makes 9 large burritos
Beans (use Homestead Basic Beans recipe):
2 cup dried beans (about 1 pound)
2 tsp garlic powder
2 tsp blackening seasoning
2 tsp cumin seeds, whole
2 Tbsp Homestead Cayenne Hot Vinegar
2 tsp salt
1 tsp black pepper
3 tsp bay seasoning
1 tsp garlic powder
1 tsp chile powder
ground hot peppers to taste
1 cup chopped onion (approx 1/2 medium onion)
1 cup chopped bell pepper (approx 2/3 large pepper)
3 large jalapeno peppers, seeded and chopped
9 large (10" diameter) flour tortillas
2 habanero peppers (for the brave)
1 1/2 pound hamburger
taco seasoning of your choice
1 pound shredded cheese
1. Cook 2 cups beans (pintos and/or black) per Homestead Basic Beans. Refrigerate overnight.
2. Drain beans, reserving liquid. Put beans in a bowl, add 1/2 c reserved liquid. Process with a handmixer until beans are completely pureed. Add 1 tsp garlic powder, 1 tsp chile powder, and ground hot peppers to taste. Mix spices in well. Freeze remaining liquid for future use as a soup base.
3. Sautee 1 cup chopped onion, 1 cup chopped green pepper, and diced jalapeno peppers in olive oil.
4. Add bean mixture to sauteed vegetables, and heat mixture thoroughly.
5. Chop habanero peppers. Brown hamburger and chopped habaneros. Add 1 1/2 c hot water, bring to a boil. Add taco seasoning, reduce heat and simmer with stirring until thickened with no liquid remaining.
6. Warm a tortilla by toasting it on both sides in a pan on low-medium heat.
7. Coat the middle third of tortilla with bean mix, leaving about 2" of space at the top and bottom. Top the bean mix with hamburger mix; use about 2/3 bean mix and 1/3 hamburger mix. Top with shredded cheese. Wrap the tortilla by folding the top and bottom towards the center and then folding the sides across.
These burritos freeze well, so you can make a double recipe and freeze half.
This recipe last updated: 1 November 2003