It’s Burrito Time!

My wet burritos have always been a big hit with my family.  Over the years, I’ve had to tweak my recipe to accommodate our changing food allergies.  A few years ago, I also added both black beans and refried beans after taking a nutrition class and learning the value of adding beans to our diet.

Brenda’s Dairy Free, Gluten Free Wet Burritos 

I start the sauce first, because it needs some time to cook and thicken.

Sauce:

Boil:

  • 1 cup water
  • 1 beef bouillon cube
  • 1 cup tomato juice
  • 1 cup salsa
  • Season to taste with salt, pepper, cumin, garlic powder, onion powder & cayenne pepper

Once the broth has boiled, carefully take out approximately 1/3 to ½ cup of the broth mixture and put it in a large cup or bowl and add rice flour and potato starch to form a paste.  Add to remaining broth mixture, stir with whisk to remove all lumps.  Stir & simmer on low heat for 20-30 minutes to thicken.

Beef and Bean Mixture:

  • Brown 2 lbs. ground beef, seasoned with salt, pepper and onion

After ground beef is browned, drain excess oil, then add the following:

  • 1 cup black beans
  • 1 cup refried beans
  • Seasoning Mix (My recipe is below or you can use a pre-packaged mix.  I’ve made mine up for years, because the mixes used to contain wheat; many are now gluten free. If you use pre-packaged, read the ingredient list!)

Seasoning Mix:

  • 1 ½ – 2 teaspoons cumin
  • Garlic powder (to taste)
  • Onion powder (to taste)
  • Paprika (couple shakes)
  • Cayenne pepper (to taste)

Stir well; simmer this mixture on low to heat through.

It’s time to roll up your burritos

  • 12 Gluten free tortillas (I prefer either the “Rudi’s gluten-free bakery Spinach Tortillas” or the “Toufayan Bakeries Gluten Free Wraps”.  While I have sung the praises of the “Mission Gluten Free Tortillas” – they are awesome for a sandwich meat roll-up or a crispy chicken ranch wrap – they got squishy when used in the wet burritos.  I think because they are softer, they absorbed the sauce.)

Roll your beef and bean mixture in the tortillas and place in a greased 9×13 cake pan.  Pour sauce over top of burritos in pan.  Bake in a 350 degree oven for 20-30 min.

Serve with shredded lettuce, diced fresh onion, peppers, tomatoes, salsa and “SO DELICIOUS Unsweetened Dairy Free Coconut Milk Yogurt Alternative” (Instead of sour cream.)

‘I’ve taken better pics, but this one shows the burrito better than my other pic I took. We were in a bit of a hurry that night.

 

This is the other pic. It’s staged a little better, but you can’t really see the burrito.

Enjoy!

Thanks for stopping.

Brenda

Disclaimer:                                 

 These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!