Siesta Beef & Bean Burritos (Weekend Potluck #171)

I am not opposed to slow cooking anything… as long as I can take a nap while I wait. That is why I call this beef and bean burrito recipe “Siesta Burritos” because while the filling simmers, you have plenty of time for a snooze.

When my children were young, I would put dinner on to cook after lunch – something slow and low – put the kids down for a nap, and would lay beside them as they slept. Eventually I would fall asleep myself, and I think my body became programmed to dozing at mid-day. and now that they no longer nap, I miss it.

I still love naps but they are reserved for about once a month on weekends when my husband is home. On one such afternoon, I put cooked ground beef, pre-soaked black beans, and whatever I thought might match into a pot, covered it with the temp set to medium-low, and headed for bed while the kids played electronics under the watchful eye of my hubby.

Bliss.

And not just the nap… these burritos!

The slowly simmered beef and beans have a hint of chipotle from the sauce and while you might prepare them while you siesta, when you eat them… it will be a fiesta… in your mouth!

Siesta Beef and Bean Burritos

The chipotle cooking sauce brings a nice heat to these Beef and Bean Burritos so serve them with sliced avocado or sour cream to add a refreshing chill and creaminess to the meal.

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Ingredients

  

• 1 pound ground beef cooked and drained
• 1 pound black beans soaked overnight, rinsed, and drained
• 1 tablespoon olive oil
• 1 clove garlic minced
• 1 onion diced
• 1 green bell pepper diced
• 1 15 ounce can tomato sauce
• 6 ounces half the jar Herdez Traditional Chipotle Cooking Sauce
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1 bay leaf
• about 4 cups water
• 10 burrito-size flour tortillas
• 1 10 ounce can red enchilada sauce
• 2 cups shredded Mexican cheese blend

Instructions

 

• If you will be baking these immediately, preheat oven to 350 degrees.
• Place large sauce pan or dutch oven over medium high heat and add olive oil.
• Add onion, bell pepper, and garlic, simmering about 2 minutes.
• To the vegetables, add the beef, beans, tomato sauce, chipotle cooking sauce, cumin, chili powder, salt, oregano and bay leaf.
• Stir in enough water to cover the mixture by one inch.
• Bring to a boil and reduce heat to medium-low. Cook until beans are tender, adding more water if needed, about 3 hours.
• Remove the bay leaf and evenly divide the beef and beans among the tortillas, rolling and placing in a casserole dish with the seam side facing down.
• Cover the dish of burritos with enchilada sauce and cheese.
• Either cover and freeze or cook for 30 or until cheese is melted.

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