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.
Burritos
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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