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Burriquitas (Mini Burritos)

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“These are perfect for parties, watching the big game on T.V. or poker night. You can also make a batch and store in Ziplocs in the fridge to reheat for quick meals or snacks. The epazote is available at Penzeys.com (we have a store here in Winter Park, FL) but there are so many flavors here that it's not critical to the recipe.”
READY IN:
55mins
YIELD:
25 mini burritos
UNITS:
US

Ingredients Nutrition

Directions

  1. Dump the beans, tequila and epazote into a saucepan and begin simmering over low heat. Stir occasionally.
  2. Mix the taco seasoning, cocoa, and black pepper in a bowl.
  3. In a large four-quart pot, brown the meat and then add the water and taco seasoning mixture; bring to a boil. Reduce heat to simmer, and add the chopped chilies and hot sauce. Stir and simmer for 15 minutes.
  4. In the meantime, put the beans, sour cream, and salsa into a blender and puree the mixture. It should have a smooth consistency when you are done.
  5. Pour the blender contents into the pot and heat on medium-low. Add the cheese and let it melt. Simmer and stir for about 10 minutes. Remove from heat and mix the Minute Rice into the pot. Let this stand for about 5 minutes.
  6. Pre-heat oven to 350°.
  7. Scoop about 2 ounces of the filling right down the middle of a tortilla. Gently fold the tortilla over, fold the right edge in, and then roll again. Place onto foil covered cookie sheets. Continue until the cookie sheets are full, but do not layer.
  8. Bake for 15 minutes and enjoy!

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