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1/2 lb. ground chuck, cooked, crumbled & drained
1 can red beans, drained & rinsed
1/2 can green chile enchilada sauce
flour tortillas (low carb/high fiber)
grated sharp cheddar as needed
shredded lettuce as needed
diced tomatoes
sliced avocados
sour cream
salsa or picante sauce
Add the beans to the meat & mash it together with a potato masher, pastry blender or fork. Add the enchilada sauce (save out a few spoonfuls of sauce to ladle over the finished burrito). Warm the tortillas and, using about 1/4 to 1/3 cup of filling, roll up the burritos Just before serving, top with lettuce, tomato, avocado, salsa & whatever else your heart desires . . . black olives are good and look pretty too.
1 can red beans, drained & rinsed
1/2 can green chile enchilada sauce
flour tortillas (low carb/high fiber)
grated sharp cheddar as needed
shredded lettuce as needed
diced tomatoes
sliced avocados
sour cream
salsa or picante sauce
Add the beans to the meat & mash it together with a potato masher, pastry blender or fork. Add the enchilada sauce (save out a few spoonfuls of sauce to ladle over the finished burrito). Warm the tortillas and, using about 1/4 to 1/3 cup of filling, roll up the burritos Just before serving, top with lettuce, tomato, avocado, salsa & whatever else your heart desires . . . black olives are good and look pretty too.