CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668c40f3   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Easy Burritos   
    Categories: Beef, Vegetables, Chilies, Citrus, Cheese   
         Yield: 6 servings   
       
         1 lb Ground beef   
         1 md Yellow or white onion,   
              - fine chopped   
     1 1/2 ts Ground cumin   
       1/2 ts Smoked paprika, chipotle or   
              - ancho chile powder   
       1/2 ts Dried oregano   
        15 oz Can black or pinto beans   
         1 lg Tomato; coarse chopped   
         2 ts Lime juice or apple cider   
              - vinegar   
              Hot sauce; for drizzling   
              - (opt)   
         6    Burrito-size (10") flour   
              - tortillas   
         8 oz Shredded Monterey Jack or   
              - Mexican blend cheese   
       
     In a large skillet, press the beef into an even layer to   
     fill the skillet. Sprinkle with the onion. Cook over   
     medium-high, undisturbed, until the meat is deeply   
     browned underneath, 6 to 8 minutes. Sprinkle with the   
     cumin, smoked paprika and oregano, and season with salt   
     and pepper. Break up the beef into small pieces, then   
     cook, stirring occasionally, until the onion is softened   
     and the spices are fragrant, 2 to 4 minutes.   
        
     Add the beans, including the liquid, and the tomato and   
     simmer, stirring and scraping up browned bits, until the   
     liquid has evaporated and the mixture starts to sizzle,   
     8 to 10 minutes. Turn off the heat, stir in the lime   
     juice and season with salt and pepper.   
        
     Arrange the tortillas on a clean work surface. Sprinkle   
     half the cheese across the center of the tortillas, left   
     to right, leaving a 1" border. Top each with 2/3 cup of   
     othe beef-bean mixture, followed by the remaining cheese   
     Drizzle on hot sauce, if using. Fold the tortilla’s   
     short sides over the filling, then fold the bottom of   
     the tortilla snugly over the filling. Tightly roll away   
     from you until the burrito is sealed. Repeat with the   
     other tortillas.   
        
     When ready to eat, in a nonstick skillet over medium,   
     place the burritos seam side down. Cook, turning   
     occasionally, until golden all over, 3 to 5 minutes.   
     Serve with desired toppings.   
        
     TIP: To make ahead, prepare through Step 3. Let cool   
     slightly, then wrap in aluminum foil. Refrigerate for up   
     to 24 hours or freeze for up to 3 months. To reheat,   
     remove the foil and wrap the burrito in a damp paper   
     towel. Microwave, seam side down, until warm, 1 to 4   
     minutes. Remove the towel and continue to Step 4.   
        
     By: Ali Slagle   
        
     Yield: 6 burritos   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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