Spicy Chipotle Beef and Pickled Onion Burrito Grande Recipe

Name: Spicy Chipotle Beef and Pickled Onion Burrito Grande
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1–2 small red onions, cut into rings; 250 mL 1 cup white or red wine vinegar; 30 mL 2 tbsp. olive oil; 454 g 1 lb. ground beef; 1 onion, chopped; 1 clove of garlic, minced; 30–45 mL 2–3 tbsp. store-bought chili spice blend; 2–3 chipotle peppers in adobo sauce, chopped; 6 small bell peppers of various colours, cut into strips; 375 mL 1 1/2 cups baby spinach; 180 mL 3/4 cup sour cream; 2–3 chipotle peppers with adobo sauce, to taste; 4 extra large tortillas; 330 mL 1 1/3 cups cooked white rice; 180 mL 3/4 cup corn kernels; 125 mL 1/2 cup black beans, drained and rinsed with cold water; 1/2 head iceberg lettuce, chopped; To taste fresh cilantro

Ingredients

1–2 small red onions, cut into rings
250 mL 1 cup white or red wine vinegar
30 mL 2 tbsp. olive oil
454 g 1 lb. ground beef
1 onion, chopped
1 clove of garlic, minced
30–45 mL 2–3 tbsp. store-bought chili spice blend
2–3 chipotle peppers in adobo sauce, chopped
6 small bell peppers of various colours, cut into strips
375 mL 1 1/2 cups baby spinach
180 mL 3/4 cup sour cream
2–3 chipotle peppers with adobo sauce, to taste
4 extra large tortillas
330 mL 1 1/3 cups cooked white rice
180 mL 3/4 cup corn kernels
125 mL 1/2 cup black beans, drained and rinsed with cold water
1/2 head iceberg lettuce, chopped
To taste fresh cilantro

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Put the onions and vinegar in a bowl.
Let sit for 15–20 minutes.
Heat half of the oil in a pan.
Slightly cook the meat (3–4 minutes).
Add the onions and garlic and cook for 2 minutes.
Add the rest of the ingredients.
Cook for 1 minutes, then set aside.
In another pan, heat the rest of the oil.
Cook the bell peppers for 2 minutes.
Add the spinach and cook for 1 minute, then set aside.
In a bowl, mix the ingredients for the chipotle cream sauce.
Place 1 tortilla on a work surface.
Top with rice, spicy beef mix, corn, beans, lettuce, fresh cilantro, pickled onion, and chipotle sauce.
Close the tortilla, fold in the sides, and roll tightly.
Cut and enjoy
Always make extra chipotle cream sauce (double the amount required for the recipe).
You can use the rest as a salad dressing, a garnish for soup, or a sauce on a chicken or egg sandwich.
What’s more, you won’t be stuck with a half-full jar of adobo sauce.
There’s no waste and you end up with leftover homemade sauce to use for your meals that week!