Flaming Burritos Recipes

FLYING MAYAN BURRITO

Steps:

• Warm the black bean and sweet potato mixtures in separate saucepans. Wrap tortillas in foil and warm in a 300 degree F oven, or heat each tortilla on both sides quickly in a heavy skillet over medium heat. In each tortilla place about 1/2 cup black beans and 1/2 cup sweet potatoes. Fold one side of the tortilla over the filling and then fold in both sides, and roll up into a burrito. Place on a plate and top with generous spoonfuls of salsa, guacamole and sour cream.
• Variation: You may fold grilled chicken, steak, or any other grilled meat into the burrito as well.
• In a heavy saucepan, combine beans, onions, garlic, olive oil and water. Bring to a boil and simmer approximately 1 1/2 hours. Add the tomatoes and wine and season with salt and pepper. Simmer another 30 minutes or until beans are very tender. Using a wooden spoon or potato masher, mash the beans slightly. Leave some beans whole. This mixture should mound softly and be moist but not watery. Adjust by cooking longer or by adding water.
• This mixture makes an excellent side dish as well as a burrito filling.
• Preheat oven to 350 degrees F.
• Wash the sweet potatoes but leave the skins on. Rub with olive oil and bake until very tender, about 45 minutes. Cool the potatoes until they can be handled and remove skins. Place in a heavy saucepan and add the remaining ingredients. Mash the mixture well, taste for seasoning, reheat, and serve.
• This mixture makes an excellent side dish as well as a burrito filling. It can be prepared while the black beans simmer.

FLAMING BURRITOS

Steps:

• Heat a large nonstick skillet over medium heat. Add ground beef; cook and stir until browned, 5 to 10 minutes. Stir in black beans and red bell pepper; cook until heated through, about 5 minutes.
• Cut four 13x13-inch pieces of aluminum foil.
• Place 1 tortilla on each piece of aluminum foil. Spoon beef mixture in a line down the center of each tortilla. Divide cheese evenly among tortillas. Fold opposing edges of each tortilla to overlap the filling. Roll up in the shape of a burrito, sealing ends.
• Rinse and dry 4 half-gallon wax-lined milk cartons. Cut several 1-inch diamond-shaped vents into 2 corners of each milk carton, near the bottom. Place a wrapped burrito inside each carton.
• Place milk cartons in a safe cooking area outdoors. Light each on fire at one of the vents; cook until cartons burn down, about 2 minutes. Gently unwrap burritos with heatproof gloves.

FLAMING BURRITOS

Steps:

• Heat a large nonstick skillet over medium heat. Add ground beef; cook and stir until browned, 5 to 10 minutes. Stir in black beans and red bell pepper; cook until heated through, about 5 minutes.
• Cut four 13x13-inch pieces of aluminum foil.
• Place 1 tortilla on each piece of aluminum foil. Spoon beef mixture in a line down the center of each tortilla. Divide cheese evenly among tortillas. Fold opposing edges of each tortilla to overlap the filling. Roll up in the shape of a burrito, sealing ends.
• Rinse and dry 4 half-gallon wax-lined milk cartons. Cut several 1-inch diamond-shaped vents into 2 corners of each milk carton, near the bottom. Place a wrapped burrito inside each carton.
• Place milk cartons in a safe cooking area outdoors. Light each on fire at one of the vents; cook until cartons burn down, about 2 minutes. Gently unwrap burritos with heatproof gloves.

CHEESY CRUNCHY HOT FRITO BURRITO COPYCAT

Steps:

• fully cook ground beef in a skillet
• add taco bell meat seasoning and 3/4 Cups of water to meat and cook until all liquid is absorbed
• heat the cheese (in a separate skillet) and heat the the tortillas
• then simply place a good amount of meat in the tortilla followed by nacho cheese and a layer of hot fritos
• enjoy !

HOT CHEETO BURRITO RECIPE BY TASTY

Steps:

• Cut flank steak into fajita size pieces and place in bowl. Add the taco seasoning, 1 teaspoon lime juice and salt. Let marinate for 30 minutes.
• Scoop avocado with a spoon and place in a bowl. Add 1 teaspoon lime juice, salt and mash with a fork until soft enough to whisk.
• In a frying pan, add 1 tablespoon of canola oil and let heat for 30 seconds. Add marinated meat and let cook for 20 minutes, stirring until meat is browned.
• In a small saucepan heat condensed cheddar cheese for 3 minutes, stir throughout.
• On a griddle warm up flour tortilla until soft. Add cooked meat, add half of guacamole, 2 tablespoons of sour cream, 1 bag of hot cheetos, and warm cheddar cheese.
• Wrap burrito up, fold ends in then each corner of the top side until you can roll the top side up.
• Slice in half.
• Enjoy!