There are 2 types of food that I know without a shadow of a doubt, my hubby will LOVE. Pizza and Mexican. Pretty much any variety of either. Well, almost. There was the cauliflower pizza crust experiment.. we don’t talk about that. 😉
I love keeping these on hand in the freezer, either for dinner or lunches. I make them lots of ways, and we like them equally with shredded chicken too. Homemade enchilada sauce and refried beans aren’t a must but if you want the best EVER you really should put in the extra time on those, they are so much yummier.
You can adapt these to your own taste, if I have leftover refried beans I sometimes whip some up with just beans and cheese in them too.
I’ve even made them with leftover turkey from a holiday. Adding the enchilada sauce to the meat helps it stay moist.
BEST EVER BURRITOS
For the beef:
2 lbs roast
1 tsp salt
1/4 tsp pepper
1 tsp oregano
1/2 tsp chipotle powder
1 tsp cumin
1 tsp onion powder
1 tsp garlic powder
Combine all the spices together in a small bowl. Coat the roast with the spices. Heat a drizzle of oil over medium high heat in a heavy oven safe pot and sear all sides of the meat.
Add 1 cup of water, cover, and bake at 350 degrees for 3 hours or until roast falls apart. (TIP: If your roast doesn’t have much marbling of fat or is a cheaper cut, cut into smaller pieces so it will break down faster.) Shred meat and toss with enchilada sauce.
To assemble burritos:
In a flour tortilla, place rice, meat, and beans. Fold up one long side, then the short sides, and then roll tightly.
In the picture I also have shredded chicken tossed with enchilada sauce since I was making some chicken ones for the freezer as well.
If I’m freezing them, at this point I roll it snugly in foil then place them in a ziplock bag.
Place on a baking sheet and top with a little enchilada sauce (more if you want a “wet” burrito) and some cheese.
Bake at 375 degrees until cheese is melted and warmed through.