This is one of my absolute favorite guilty pleasures. Beef spiced with chipotle and cayenne is wrapped in a tortilla with cheese. The lettuce and tomato on tops makes it a salad right?
Ingredients
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1 boneless ribeye, cut into 1/2 inch cubes
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1 can chipotle chiles in adobo
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2 teaspoons cayenne pepper (use less or omit for less spicy)
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1 lime, juiced
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2 garlic cloves, crushed
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1 teaspoon salt
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1 can refried beans
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2 cups Monterey jack cheese, shredded
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1 cup romaine lettuce, shredded
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1 tomato, chopped
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1/4 cup cilantro, chopped
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1 lime, cut in wedges
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2 large tortilla shells
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2 tablespoons olive oil
Instructions
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Heat the oven to 450 degrees.
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Mix the beef, chipotle, cayenne, lime juice, garlic and salt together in a bowl and let sit for 15 minutes.
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Heat the refried beans on the stovetop or in the microwave.
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Heat oil in a skillet on high heat. Add the beef and cook for 2 minutes until medium rare.
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Assemble the burritos: spread 1/4 cup refried beans to the tortilla shell, top with half of the beef, sprinkle 1/4 cup cheese then roll into a burrito. Place on a sheet pan and top with another 1/4 cup of cheese. Repeat.
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Bake for 10 minutes until cheese is melted and golden.
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Top with shredded lettuce, tomatoes and cilantro. Serve with limes.
Takes 20 minutes
Serves 2
