Mini Beef and Bean Burritos
Mini Beef and Bean Burritos
Author: The Blue Jean Chef, Meredith Laurence
Serves: 24 burritos
These are a great make-ahead snack or appetizer – perfect for a finger foods party. Make them ahead completely through step 4 and then when you are ready to serve them, stack the burritos in the air fryer basket and air-fry at 350°F for 3 to 6 minutes to re-heat.
Ingredients
- 1 pound ground beef
- ½ onion, diced
- 1 Jalapeño pepper, seeded and minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- freshly ground black pepper
- ¼ cup taco sauce
- ½ cup water
- 1 (15-ounce) can black beans, drained and rinsed
- 24 (8-inch) tortilla shells
- 3 cups grated Cheddar cheese
- canola oil
- sour cream, guacamole, finely chopped tomatoes, chopped cilantro (for serving)
Instructions
- Pre-heat a large sauté pan over medium-high heat. Add the ground beef and onion and cook until the meat is brown and the onions are soft. Drain the fat from the pan and add the Jalapeño pepper, chili powder, cumin, salt, pepper, taco sauce, water and black beans. Stir to combine and simmer for 2 minutes. Remove the pan from the heat and let the mixture cool.
- Place the tortilla shells on a flat surface. Place two tablespoons of beef and bean mixture in the center of each tortilla and top with some Cheddar cheese. Fold the bottom half of the tortillas over the filling. Fold in both sides and roll the tortillas to seal the burritos shut. Repeat with all the tortillas to make 24 mini burritos and brush or spray them lightly with canola oil.
- Pre-heat the air fryer to 400ºF.
- Brush the bottom of the air fryer basket with oil. In batches, air-fry the burritos (seam side down) at 400ºF for 5 minutes. Turn the burritos over, brush or spray them with a little more oil and air-fry for an additional 5 minutes.
- Top each burrito with a dollop of guacamole and sour cream. Garnish with some diced tomatoes and chopped cilantro.
