Tasty Burritos
Tasty Burritos is a Mexican recipe that serves 6. One portion of this dish contains about 18g of protein, 23g of fat, and a total of 556 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have canolan oil, cream and salsa, refried beans, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes. It is a good option if you're following a lacto ovo vegetarian diet. Tasty Burritos, Tasty Tacos, and Tasty Tabbouleh are very similar to this recipe.
Instructions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through.
Spoon about 1/3 cup of beans off-center on each tortilla; top with 1/4 cup beef mixture.
Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up.
In a large skillet over medium-high heat, brown burritos in oil on all sides.
Serve with sour cream and salsa.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Burrito on the menu? Try pairing 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. The Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
![Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva]()
Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva
Pale cherry red with a ruby tint. The nose is very complex and fresh with intense, forward fruit on cherry and raspberry mingles with gentle toasted almond notes. The wine has a very good attack, elegant and succulent tannins. Fruit flavors on the mid-palate, especially cherry, while the elegant finish combines the fullness of fresh fruit with the refinement of the Casablanca terroir.Pairs well with goat cheese, sole in lemon butter, or carpaccio of scallops.