Beef and Bean Burritos

February 12th, 2011

When she first started eating “real food,” Miss Mouse was an extremely picky eater. We discovered that frozen burritos were among the few protein sources that she would eat. And so, though I shuddered at the very thought of all the sketchy ingredients and loads of fat therein, I have kept my freezer stocked with store-bought beef and bean burritos.

This week, I finally — finally!!!! — got around to making some from scratch. The recipe below is based on a recipe from Missy Chase Lapine’s The Sneaky Chef cookbooks. To be perfectly honest, though, her recipe was decidedly unimpressive. Mouse refused it, and I only ate it because I didn’t want to waste the food.* But I reworked it a bit and came up with something quite nice.

Beef and Bean Burritos

Puree in a food processor:

1 can of refried beans
1/2 pound frozen cooked ground beef
1/2 cup pureed cooked cauliflower and zucchini
1/4 tsp ground cumin
1/4 tsp oregano
1/8 tsp garlic powder

(The spice quantities are approximate — I didn’t actually measure. See what tastes right to you.)

10 ten-inch flour tortillas
Grated cheddar cheese

Spread a healthy splop of the mixture onto one half of a flour tortilla and sprinkle with a handful of grated cheddar cheese. Fold the sides in and roll up. I made ten burritos, but could have stretched the recipe to 12 and thus used up a whole pack of tortillas.

I wrapped the freezer-bound burritos in tin foil and tucked them all in a big ziploc bag. Now I don’t have to feel so guilty when Miss Mouse starts chanting “Burrito! Burrito!” at dinnertime!

*I should say that I do like many of the recipes in the Sneaky Chef book. I bought it a while back and would say we’re batting about 500 on the recipes. The ones that are good are Really Good. The others? Well. Less so.

2 responses to “Beef and Bean Burritos”

  1. Isa says:

    In a similar vein, we just made a chicken enchilada casserole that is probably the best thing i've ever eaten. Cook a whole chicken in the crockpot, then break it down into nice chunks of meat. Put a layer of corn tortillas in a 9×13 pan, then a layer of refried beans (we made ours but canned would be just as good), layer of corn kernels, layer of enchilada sauce, layer of cheese. Repeat until you run out of stuff and bake. In retrospect I would also consider adding a layer of spanish rice and possibly some regular salsa. Serve with sour cream. It is so ridiculously good, and you can blend up any amount of veggies to mix in with the sauce if you want more nutritional oomph (we just ate our veggies on the side, but then we don't need to sneak). It only took about 15 minutes to assemble, and also freezes really well.

  2. Kate says:

    Oooh. That sounds delicious. Wonder if I could fool my Mexican-food-hating husband by calling it something innocuous like "chicken casserole."

Leave a Reply

Welcome to
Green Around the Edges

Thanks for stopping by! We can all agree that motherhood is a wild ride, full of smiles, tears, and oatmeal in your hair. But when life gets hectic, it's amazing how far you can get with a smile and a few tricks up your sleeve. I hope you leave here with both!


Subscribe to Green Around the Edges via email and get a
daily dose of humor and encouragement delivered right to your inbox.

  • Cast of Characters

    Miss Mouse Kung Fu PandaLittle Bird
  • Archives