- 8 10-inch flour tortillas
- ½ pound ground beef
- 1 cup chopped yellow onion
- 1 garlic clove, minced
- Vegetable oil, as needed
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- Freshly ground pepper to taste
- 1 can (15 ounces) pinto or black beans, drained and rinsed
- ½ cup Fresh Tomato Salsa (see recipe below) or good-quality purchased tomato salsa
- 3 tablespoons chopped fresh cilantro or parsley
- ¾ cup grated Monterey Jack cheese
- Sour cream, additional salsa, and sliced avocado for serving
- 4 tomatoes, seeded, chopped, and drained
- ½ cup diced green bell pepper (optional)
- 1½ cup chopped yellow onion
- 1 tablespoon seeded and minced jalapeno pepper, or 1 tablespoon diced canned chiles, drained
- 2 garlic cloves, minced
- Juice of 1 small lime
- 1 tablespoon olive oil
- ¼ cup chopped fresh cilantro or parsley
- 1 tablespoon chopped fresh oregano or ¾ teaspoon dried oregano
- ½ teaspoon salt
- Freshly ground pepper to taste
- To Make the Burritos:
- Warm the tortillas . Meanwhile, in a medium skillet over medium heat, combine beef, onion, and garlic and sauté, breaking up meat with a spoon, until meat is browned and vegetables are tender, 6 to 7 minutes, adding a little oil if needed. Season with chili powder, cumin, salt, and pepper. Stir in beans, salsa, and cilantro and simmer about 5 minutes longer.
- To assemble, spoon some filling on the lower one-third of a tortilla and sprinkle with about 1 tablespoon cheese. Fold the bottom edge up halfway, pressing gently over filling. Fold over the sides to completely cover the filling and finish rolling. Repeat with remaining tortillas and filling. Serve with sour cream, salsa, and avocado slices.
- To make the Fresh Tomato Salsa:
- In a medium bowl, stir together all ingredients. Cover and let stand at room temperature at least 1 hour to allow flavors to blend, then cover and store in refrigerator until ready to use. Drain, if necessary, before using. Homemade salsa is best eaten the same day as prepared.