oist burrito

Ingredients:
1 pound ground beef
1/2 cup chopped onion
2 c. with garlic cloves
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
4 oz ground pepper
16 oz. baked beans
8 oz sus tomate
10 oz sus enchilada
15 oz. Peppers without beans (Hormel)
6 flour brioche buns (approximately 30 cm)
2 cups shredded lettuce
3 cups grated Mexican cheese
Green onion (for garnish)
All other necessary ingredients

Make wet burritos:

Preheat the oven Heat to 400 degrees F.
Remove beef and onion from skillet over medium heat. Cook and stir until golden brown and the onion begins to soften. Click on the middle pan.
Drain off the oil and season with garlic, cumin, salt and pepper. Mix green and dried beans until well mixed. Turn off the heat, but keep warm.
Mix tomato sauce, pepper paste and enchilada sauce in a pan. Whisk everything until well combined, then cook over medium heat until thickened. Turn off the heat and keep warm. Click on the wrist.
Divide the beef and beans into 6 pieces in a bowl.
Place a pastry-sized tortilla on a plate and put 1/6 of the minced meat mixture in the middle.
Garnish with cheese and lettuce. Leave the lettuce out if you don’t want to pre-cook it. You can also substitute or add other vegetables.
Fold the left and right edges of the tortilla over the filling and hold it in your hand. Then seal the top and bottom of the tortilla filling (like an envelope) and make sure it fits snugly so the filling doesn’t escape.
Repeat with the other 5 tortillas.
Place pasta in two greased 9×13 pans. Press the whole thing into a 9 x 13 cm plate. Pour all the sauce over the burritos.
Sprinkle remaining cheese on top.
Bake the burritos in the preheated oven for 15-20 minutes until the burritos are heated through and the cheese is melted.
Top with plenty of lettuce, tomato, cream and dried chives or your choice of sauce.