Burritos

We love our burritos. OK so these are no Chipotle, but few burritos are. They were satisfying. That is about all I can say about them. They are what I expected them to be. On a side note, I love red peppers! I could eat them in anything. For real. I could. So they were good, but I think I am a fan of soft wrapped burritos, ala Chipotle or Qdoba. These burritos were wrapped and then browned so you get a nice semi crisp shell. I can see who many people would prefer their burritos this way, but I think that I prefer the soft kind. Just a preference. I am not sure which it the correct way.

Burritos

(Makes 4 servings)
1 pound ground beef
1 red bell pepper, sliced
1 package taco seasoning
Whole-grain tortillas
2 cups shredded Monterey Jack or Cheddar cheese
2 cups shredded romaine lettuce
2 cups diced tomatoes
Salsa
1 tsp. olive oil

1. Cook the beef in a large sauté pan over medium-high heat until browned. Add the red pepper and continue to cook, stirring, until softened slightly. Add the taco seasoning and water, stir, and simmer for 10 minutes, until the pepper slices are al dente.

2. Place a tortilla on a flat surface. Spoon 2 scoops of the beef mixture on the bottom one-third of the tortilla. Layer on cheese, lettuce, tomatoes, and salsa, being careful not to overload the tortilla. Fold the left and the right sides of the tortilla inward 1 inch, and then, starting from the bottom, roll up the tortilla until the seam is down. Repeat to make additional burritos.

3. Using a napkin of a paper towel, rub the olive oil on the bottom of a sauté pan. Heat on medium-high until hot but not smoking. Place the burritos, in batches if necessary, in the pan and cook for 3 to 4 minutes. Flip and cook on the other side for 3 to 4 minutes longer, until heated through and browned.