Home Made “Your Way” Burritos
This hearty burrito recipe requires a bit of planning, starting with soaking beans overnight for enhanced flavor, but it's easy to make and highly customizable. Prepare the enchilada sauce ahead to streamline the process, leaving only the meat preparation and assembly on the day of cooking. Each burrito can be tailored to individual preferences, topped with melted cheese and jalapeños, and paired perfectly with a light Mediterranean salad for a balanced meal. The recipe is versatile, allowing you to customize each burrito to individual preferences, making it easy to satisfy everyone’s tastes without added stress.
Equipment
- 1 Dutch Oven (pot)
- 1 or More Oven Safe pan (9×13) or individual oven safe deep dish plates (Depends on if you are putting all the burritos in 1 pan or not)
Ingredients
Beans
- 1 32 oz package of dried beans (not canned)
- 6-7 cups water (for cooking)
- 1-1 1/2 tbsp salt
Enchilada Sauce
- 2 tbsp olive oil (add more if it is too dry)
- 1 tbsp flour
- 1 6 oz can tomato paste
- 2 cups vegetable broth (or 2 cups water w/vegetable Knorr bouillon cube)
- 2-3 tsp coriander
- 1 tsp cumin
- 2-3 tsp chili powder
- 2-3 tsp garlic powder
- 2 tsp onion powder
- Hot spices to taste (cayenne, chili powder) ( or habanero, ghost pepper for more heat)
- Salt to taste (if using broth as boullon has salt)
Meat (or Vegan option)
- 2 tbsp olive oil (add more if needed)
- 2-3 garlic cloves, finely chopped or pressed
- 1 medium onion, chopped
- 1 tsp chili powder
- 1 lb ground beef, chuck roast (slow-cooked and shredded), pork, or Impossible meat (for vegan burrito)
- 2 tbsp cilantro, chopped
- 3 tsp cumin
- 1 fresh jalapeño pepper (remove seeds for less heat)
- 1 Fresno pepper (remove seeds for less heat)
- Hot spices (cayenne pepper, ancho chili powder, chili powder, cumin) to taste
- Salt to taste
Accompaniments (optional)
- Beans
- Monterey Jack cheese, shredded
- Jalapeño peppers (you can use jarred or fresh)
- Cilantro, chopped and avocado slices
Instructions
Preparing the Beans
- Rinse beans, cover with 6-8 cups of water, and soak overnight.
- Drain and cook beans with fresh water (6-7 cups) and salt on a low simmer for around 2 1/2 – 3 hours, or until desired texture.
- Cool and refrigerate until ready to use. Freeze any extra beans for future meals.
Preparing the Enchilada Sauce
- Heat olive oil in a pan over medium-low heat, add flour, and stir to blend for about 5 minutes.
- Add half of the chili powder and stir for another 2 minutes.
- Add tomato paste, broth, garlic powder, onion powder, the rest of the spices, and salt to taste. Whisk until fully combined.
- Cook on low until the mixture bubbles, then simmer for 5 more minutes. Set aside. Refrigerate if preparing in advance.
Preparing the Meat (or Vegan Option)
- Heat oil in a deep pan over medium-low heat, add garlic and onions and cook until softened (about 4 minutes).
- Add your choice of ground beef, shredded chuck roast, pork, or Impossible meat. Cook until browned (some pink is okay).
- Add cilantro, cumin, fresh Jalapeño and Fresno peppers, and additional hot spices. Adjust the seasoning with salt.
- Cook on low for 15-20 minutes. Let the meat rest to develop flavor (at least 15 minutes).
Assembling the Burritos
- Preheat oven to 375°F.
- On a plate/or large pan, place flour tortillas. (if using individual oven safe plates it is easier to do them all at once)
- Add your prepared meat and beans, cheese, pepper, and enchallada sauce on top of the tortilla. Fold into a burrito. (Remeber all of the ingredients are optional)
- Pour enchilada sauce over the top of the burrito.
- Top with cheese and jalapeño peppers. (Optional: add cilantro and avocado slices for garnish.
- Bake at 375°F for 10-15 minutes or until the cheese is melted.
- Serve with extra beans and enchilada sauce on the side.
Notes
Tips
- Customize each burrito to individual preferences with different toppings.
- Use a 9×13 baking dish for multiple burritos or plate them individually for a personal touch.
- If you’re looking for something light to balance the burrito’s richness, try making a simple Mediterranean salad. A mix of crisp cucumbers, cherry tomatoes, red onions, Kalamata olives, and feta cheese dressed in olive oil and lemon juice makes a refreshing side!
