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1
For the pico de gallo: Combine tomatoes red onion, lime zest, lime juice, jalapeno, salt, pepper, and cilantro in a large bowl.
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2
Refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld together.
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3
For the refried beans: In a large pot over medium-high heat, saute onion in oil.
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4
Once browned, 23 minutes, add minced garlic, and saute for another minute.
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5
Add beans.
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6
If beans are without liquid, add a little extra water.
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7
Stir in cumin, paprika, salt, chili powder, and ground black pepper.
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8
Bring to a low simmer, and cook over low heat for 1020 minutes, stirring occasionally.
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9
If mixture is dry after cooking, stir in milk.
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10
Once the beans have cooked down and the flavors have incorporated, mash beans using a fork or potato masher.
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11
For the avocado crema: Blend avocado, lemon juice, Greek yogurt, cayenne pepper, garlic salt, and ground black pepper in the bowl of a food processor.
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12
If you have any Vitamin C Produce Protector, then you may want to sprinkle some of that in to prevent it from turning brown.
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13
For the burritos: In a separate skillet, cook ground beef until it is brown and cooked all the way through.
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14
Stir cooked beef into refried bean mixture.
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15
If necessary, add in a tablespoon or so of taco seasoning.
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16
To assemble the burritos, place a tortilla on a flat surface, and spoon a little bit of the bean and meat mixture onto the tortilla.
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17
You may use however much youd like but dont over-fill them that you cant fold them up.
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18
Sprinkle a little bit of cheese on top.
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19
You may also add whatever else you like, such as bell peppers, spinach, turkey meat, avocado, tomato slices hummus, or pesto.
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20
Fold the burrito up.
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21
If you prefer a melted cheese burrito, then you can brown it in a skillet over medium heat with olive oil.
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22
You could also just microwave it for a few seconds.
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23
Serve your burritos with pico de gallo, salsa, sour cream, and/or avocado crema.
