Instructions:
Cook the Filling:
In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
Add onion and garlic; sauté 2–3 minutes.
Stir in cumin, chili powder, paprika, salt, and pepper.
Add beans (and rice if using) and 1 cup shredded cheese. Stir until melted and combined.
Prepare the Sauce:
In a saucepan, combine enchilada sauce, tomato sauce, oregano, chili powder, and sugar. Simmer for 5 minutes.
Assemble the Burritos:
Preheat oven to 375°F (190°C).
Place a tortilla on a flat surface. Spoon some filling into the center, fold sides in, then roll tightly. Repeat with all tortillas.
Bake & Smother:
Place burritos seam side down in a baking dish. Pour sauce over the top until well covered.
Sprinkle generously with shredded cheese.
Bake for 15–20 minutes, until cheese is melted and bubbly.
Serve:
Garnish with lettuce, tomatoes, sour cream, guacamole, and jalapeños. Serve hot.
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