3/4 lb lean ground beef
2 cloves garlic, minced
1/2 onion, finely diced
1 19oz can of navy beans, rinsed and drained
Salt and pepper, to taste
2 tbsp taco sauce
1/4 cup salsa
1 tbsp taco seasoning (homemade or store-bought)
1/4 cup water
10 inch flour tortillas
Canola oil
Shredded cheddar optional
Taco Sauce
Sour Cream
Preheat oven to 425 degrees.
In a frying pan over medium high heat, brown the ground beef, garlic and onions about 6-8 minutes until the beef is cooked through and the onions are tender. Add the navy beans, salt, pepper, taco sauce, salsa, cumin, chili powder, oregano and water. Stir to combine. Turn heat down to medium low and let simmer a few minutes until thickened. Remove from heat.
In the middle of a flour tortilla, spoon about 1/2 cup of the beef and bean mixture in a line down the middle, leaving about 2 inches from either side. Add grated cheese if you want. Fold in the sides of the tortilla and tightly roll the bottom of the tortilla over the mixture until you have a burrito. Place seam side down on a greased cookie sheet. Continue until all the beef and beans have been rolled up (this will probably make about 6).
Drizzle the top of the burritos with a bit of canola oil and rub it all over so they are thinly coated. Place in the oven for about 12-15 minutes, flip and bake another 10-12 minutes until lightly browned and crispy. Serve with more taco sauce drizzled over the top and sour cream for dipping.
