Tuesday, August 26, 2014


I can still remember eating my first burrito during freshman orientation at Abilene Christian University. A group of us went to Taco Bueno and I ordered a burrito supreme. I think I was able to eat about half of it. I didn’t know anything could be so filling! My waiters on Restaurant Day told me most of the customers who ordered burritos couldn’t finish theirs either. When I serve them at home, I go ahead and make burritos with any leftover ingredients (without the fresh veggies) and freeze them. When Brady needs a lunch at the office, he grabs a burrito from the freezer. It thaws by noon and all he has to do is microwave and enjoy. It's surprising he still likes burritos so much because when we were first married and had a tight budget, we ate bean burritos every day for lunch!
On a large flour tortilla, spread along the center:
1/3 cup refried beans
1/3 cup taco seasoned ground beef
1 oz (30 g) grated cheese
¼ cup diced tomatoes
¼ cup diced avocado
2 tablespoons salsa
Fold over the ends of the tortilla, then the sides.

Etaler le long du centre d'une grande tortilla à la farine:
1 petite louche de purée de haricots rouges
1 petite louche de viande hachée assaisonnée à la mexicaine
30 g de fromage râpé
1/2 petite louche de tomates coupées en dés
1/2 petite louche d'avocat coupées en dés
2 cuillères à soupe de salsa
Replier les bouts de la tortilla, puis les côtés.

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