Mini Burritos Recipes

MINI BURRITOS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Brown ground meat, adding onion, pepper, and garlic about halfway through the browning process.
• Add taco seasoning, cumin, salsa, and a small amount or water (1/3 cup or less) when meat has browned and allow to simmer over medium heat until mixture is dry.
• Remove meat from heat.
• Lay 4-6 wonton wrappers out and place one pinch of cheese and one level spoonful of meat mixture in each wrapper.
• Use your finger to wet 2 sides of the wrapper and fold into a triangle or rectangle shape (the shape doesn't matter- it's up to you!).
• DO NOT OVERFILL!
• Place filled wontons onto greased baking sheet or jelly roll.
• Repeat filling until out of meat mixture.
• Place in oven and bake for 10 minutes.
• Remove from oven, sprinkle cheese over top, and replace in oven for additional 5 minutes or until cheese has melted and wontons are crisp on the edges.
• ENJOY! (I top mine with hot sauce and dip in sour cream and salsa like a nacho).

MINI BAKED STEAK BURRITOS

Steps:

• Heat oven to 400°F. In 10-inch nonstick skillet, melt butter over medium heat. Stir in beef; sprinkle with seasoning mix (from dinner kit). Cook 10 to 12 minutes, stirring occasionally, until desired beef doneness; drain. Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.
• Spread beans over each tortilla (from dinner kit) to within 1/4 inch of edges. Top with beef, Cheddar cheese and onions. Roll up, folding in sides. Place seam sides down in ungreased 13x9-inch (3-quart) glass baking dish. Pour fajita sauce (from dinner kit) on top. Sprinkle with Mexican cheese blend.
• Bake 15 to 20 minutes or until burritos are hot and cheese is melted.

BURRIQUITAS (MINI BURRITOS)

Steps:

• Dump the beans, tequila and epazote into a saucepan and begin simmering over low heat. Stir occasionally.
• Mix the taco seasoning, cocoa, and black pepper in a bowl.
• In a large four-quart pot, brown the meat and then add the water and taco seasoning mixture; bring to a boil. Reduce heat to simmer, and add the chopped chilies and hot sauce. Stir and simmer for 15 minutes.
• In the meantime, put the beans, sour cream, and salsa into a blender and puree the mixture. It should have a smooth consistency when you are done.
• Pour the blender contents into the pot and heat on medium-low. Add the cheese and let it melt. Simmer and stir for about 10 minutes. Remove from heat and mix the Minute Rice into the pot. Let this stand for about 5 minutes.
• Pre-heat oven to 350°.
• Scoop about 2 ounces of the filling right down the middle of a tortilla. Gently fold the tortilla over, fold the right edge in, and then roll again. Place onto foil covered cookie sheets. Continue until the cookie sheets are full, but do not layer.
• Bake for 15 minutes and enjoy!

MINI BREAKFAST BURRITOS

Steps:

• Place butter in a medium skillet and heat on medium-high heat. Dice peppers, then add to melted butter with the onions; sautee until peppers and onions are lightly browned. Turn heat down to medium.
• In a bowl, beat eggs with cheese, salt, and pepper, until whites and yolks are almost completely blended. Add to peppers and onions.
• Cook egg mixture over medium heat, stirring frequently until eggs are set (No runny egg). Remove from heat.
• Place a tortilla on a flat surface. Add a small amount of dressing, then 2 tbsp of eggs. Roll tightly. Repeat until all egg is used.
• Serve immediately or freeze. Can be frozen up to 1 month.