Burrito Stack

Name: Burrito Stack
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 8-inchs flour tortillas (8 inches); 1 garlic clove, minced; 113 grams can chopped green chilies, drained; 6 servings Toppings: shredded lettuce, diced tomato, sour cream; 227 grams cups shredded Monterey Jack cheese; 1 medium onion, chopped; 454 grams can refried beans; 79 milliliters salsa; 0 teaspoons salt; 59 milliliters vegetable oil

Burrito Stack is a main course that serves 6. One serving contains 406 calories, 16g of protein, and 23g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a lacto ovo vegetarian diet. If you have monterey jack cheese, salsa, vegetable oil, and a few other ingredients on hand, you can make it. It is a rather inexpensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. The Great Burrito Stack, Burrito de Pollo (Chicken Burrito), and Pineapple Dak Bulgogi Burrito (Korean Spicy Pineapple BBQ Chicken Burrito) are very similar to this recipe.

Instructions

In a large skillet over medium heat, cook tortillas, one at a time, in oil until lightly browned and puffed, about 30 seconds on each side.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels. In the same skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in beans chilies, salsa and salt.

Ingredients you will need

Chili Pepper

Garlic

Beans

Onion

Salsa

Beef

Meat

Salt

Equipment you will use

Paper Towels

Frying Pan

Place one tortilla in an ungreased 9-in. pie plate. Top with a fourth of the bean mixture.

Ingredients you will need

Tortilla

Sprinkle with 1/2 cup cheese. Repeat layers three times.

Ingredients you will need

Cheese

Bake, uncovered, at 350° for 30 minutes or until heated through.

Equipment you will use

Oven

Let stand for 5 minutes.

Cut into wedges.

Garnish with toppings of your choice.

Equipment

Frying Pan

Paper Towels

Oven

Ingredients

Servings:

48-inchs

flour tortillas (8 inches)1

garlic clove, minced 113grams

can chopped green chilies, drained 6servings

Toppings: shredded lettuce, diced tomato, sour cream 227grams

cups shredded Monterey Jack cheese 1medium

onion, chopped 454grams

can refried beans 79milliliters

salsa 0teaspoons

salt 59milliliters

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Burrito can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Bench Sonoma Coast Pinot Noir. It has 4.6 out of 5 stars and a bottle costs about 20 dollars.

Bench Sonoma Coast Pinot Noir

Lean, vibrant and delightful. Sourced primarily from Sangiacomo Amaral Ranch Vineyard in the Sonoma Coast AVA. This is a wine with a lean, elegant structure and vibrant acidity, reminiscent of Burgundy.It complements rich sauces, roasted meats, and loves to be paired with poultry.