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Beefy, cheesy, beany and lentily..lentily? this is a packed burrito, filled with great ingredients and adding lentils is a great way to add a ton of protein and fiber. I love making a big batch of these and freezing them for whenever I feel like a burrito or just want something to have on the go. If you want to save on time, go with canned lentils and refried beans, I wont judge.
CHEESY BEEF, REFRIED BEANS AND LENTIL BURRITO
Recipe by Mark Calaminici | Food Loves Company
Makes about 6-8 burritos
Ingredients
For the beef
2 tbsp extra virgin olive oil
300g lean ground beef
½ to 1 tsp chili powder
½ to 1 tsp smoked paprika
½ to 1 tsp cayenne pepper
½ to 1 tsp onion powder
½ to 1 tsp garlic powder
½ to 1 tsp dried oregano
½ to 1 tsp dried cumin
Salt, to taste
Freshly cracked pepper, to taste
For the refried beans
2 tbsp extra virgin olive oil
½ medium white onion, finely chopped
2 cloves garlic, finely chopped
1 (19oz) can pinto beans, drained and rinsed
½ to 1 tsp chili powder
½ to 1 tsp smoked paprika
½ to 1 tsp cayenne pepper
½ to 1 tsp onion powder
½ to 1 tsp garlic powder
½ to 1 tsp dried oregano
½ to 1 tsp dried cumin
½ cup vegetable stock
Salt, to taste
Freshly cracked pepper, to taste
Juice of ½ lime
2 tbsp unsalted butter
1 cup or 200g dried lentils, drained and rinsed
Mozzarella, low moisture, coarsely grated, to taste
Havarti, coarsely grated, to taste
Old cheddar, coarsely grated, to taste
Method
1. For the ground beef. In a large skillet over medium heat, heat olive oil. Add ground beef and sauté for 1-2 minutes, breaking it up as you cook. Add the seasonings and continue to cook, breaking up the beef into small pieces. Once cooked, remove to a bowl and set aside.
2. For the refried beans. In a medium pot, heat olive oil and add onions. Sauté until the onions are soft. Add garlic and cook until the garlic is soft. Add beans, vegetable stock and seasoning. Simmer on medium heat so the beans become soft and the stock reduces a little bit. You can then mash in the pot with a masher or place in a food processor and pulse until you get a smooth but still textured consistency. Remove to a bowl and add the lime juice, butter and season with salt and freshly cracked pepper. Mix to incorporate everything. Adjust seasonings and place in the bowl with the ground beef. If the refried beans seem a bit loose, place back in the pot and cook it down a bit. Having the refried beans a bit looser in texture is ok, as the ground beef and lentils will help soak it all up.
3. In a pot, add lentils and fill with about two-three inches of water above the lentils. Bring to a boil and then reduce to a simmer. Let cook for about 25-30 minutes, until you can mash the lentils with a fork, but be careful not to overcook, as they will become mushy. Drain and add the lentils to the bowl with the ground beef and refried beans. Mix everything together to combine.
4. Warm tortillas in a microwave or in a pan. Place tortillas on a flat working surface. Divide the mixture to the center or bottom half of the tortillas. Divide the cheese and add any other toppings, like green chilis, salsa, jalapenos or hot sauce. Fold the bottom of the tortilla up and over the filling, while pulling the filling back toward the bottom third of the tortilla. Make two folds on either side of the larger fold. Now you can roll it up nice and tight.
5. In a large skillet over medium heat, heat butter or keep the pan dry, up to you. Add rolled burrito to pan and toast one side. Once toasted, flip and toast the other side. Enjoy!
Until next time, ciao!
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