The Big Burrito Recipes

Steps:

• Preheat the oven to 250°F.
• Based on input from a friend here at Recipezaar (thanks Gingernut), I am recommending that you put your beans in a large kettle, cover them with water and bring them to a boil. Remove them from the heat and drain and rinse the beans and put them in a roasting pan with the meat. (The original recipe does not par-boil the beans but it is recommended for health/safety reasons. If you do not par-boil your beans you should be prepared to cook the meat/bean mixture for 16-18 hours).
• In a mixing bowl combine the picante sauce, cream of mushroom soup, onion, salt, pepper and water or beef broth ( I use beef broth for extra flavor).
• Pour the mixture over the beans and meat.
• Cover and cook slowly (250F) for 12-16 hours, stirring occasionally.
• Just before serving, break meat into pieces with a large spoon and stir to combine meat, beans and pan juices.
• Serve with flour tortillas and a variety of condiments including cheese, onions, jalapenos, olives, sour cream, lettuce, tomatoes and salsa.
• Can be frozen for OAMC.

Steps:

• Mix mayonnaise, ketchup, mustard, pickle juice, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper together in a small bowl until well combined. Cut each pickle slice in quarters for 48 total pieces. Set both aside.
• Heat a skillet over medium-high heat. Add ground beef and cook, crumbling with a spoon and stirring often, until browned, 5 to 7 minutes. Drain grease (if desired). Add onion to the beef and cook for 2 minutes. Stir in Worcestershire sauce, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Remove from the heat.
• Place one tortilla on a work surface. Add ½ cup Cheddar cheese. Top with about ½ cup beef mixture, 8 pieces pickle, and about 1 teaspoon sauce. Fold in the sides of the tortilla and roll over the filling into a burrito. Place burrito, seam-side down, on a plate while you prepare the remaining burritos.
• Spray each burrito with cooking spray and sprinkle with sesame seeds. Place, seam-side down, in the air fryer basket.
• Air-fry at 375 degrees F (190 degrees C) until golden and toasted, 5 to 7 minutes.
• Serve with the remaining sauce and shredded lettuce.

Steps:

• Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and red bell pepper and cook, stirring, until softened, about 5 minutes. Add the black beans and red pepper flakes and cook, stirring occasionally, another 3 minutes. Season with salt and pepper, and then transfer the mixture to a bowl.
• Whisk the eggs and egg whites together in a medium-size bowl, then add the cheese. Spray the skillet with cooking spray and reheat it over medium heat. Reduce the heat to low, add the eggs, and scramble until cooked through, about 3 minutes.
• Spread each tortilla with 1 tablespoon each of sour cream and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato, and 1/4 of the avocado. Season to taste with the hot pepper sauce. Roll up burrito-style.