Method Skillet Burritos


Method Skillet Burritos, No need to struggle with holding a messy burrito in your hand—this dish is served straight out of the skillet!

One-Skillet dinner ready in 30-minutes, combining all your favorite Mexican flavors!
  • 1 tablespoon olive oil
  • 1 yellow onion , chopped
  • 1/8 teaspoon salt
  • 1- pound 98% lean ground beef
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • 1/4 teaspoon chili powder , or to taste
  • 1/4 teaspoon garlic powder
  • salt and fresh ground pepper , to taste
  • 2 cups diced tomatoes (you can also use a 14-ounce can diced tomatoes)
  • 1 can (15-ounces) red kidney beans, rinsed and drained
  • 1/2 cup water
  • 4 (6-inch) whole wheat flour tortillas, each cut into 6 triangle shaped wedges
  • 1 cup Shredded Taco Blend Cheese
For Garnish
  • plain non-fat yogurt or sour cream
  • avocado
  • green onion , chopped

  1. Heat olive oil in a large skillet; add onions, season with salt and cook for 2 minutes, or until translucent.
  2. Add beef and cook until browned, stirring occasionally; drain.
  3. Return to heat and season meat with cumin, paprika, chili powder, garlic powder, salt and pepper.
  4. Stir in tomatoes and kidney beans.
  5. Add water and bring to a boil.
  6. Lower heat to medium-low and continue to simmer for 7 minutes.
  7. Stir in tortilla wedges.
  8. Add cheese on top and remove from heat.
  9. Cover skillet and let stand for 5 minutes, or until cheese is melted.
  10. Garnish with yogurt or sour cream, avocado, and green onions.