Asian Fusion Burritos
Spicy Szechuan flavors come together in this Chinese and Mexican fusion dish of Asian-filled, baked chimichangas. Yield: 6-8 burritos
Servings: 3 people
Ingredients
- 1 lb ground beef (90% lean)
- ½ teaspoon Chinese Five Spice
- 4 garlic cloves, minced
- ½ teaspoon ground black pepper
- Pinch celery salt
- 4 c shredded cabbage
- 2 c broccoli, julienned
- 2 carrots, julienned
- 1 onion, diced
- ¼ c Szechuan Sauce (see recipe above)
- 2 c Mozzarella or Monteray Jack cheese, shredded
- 6-8 large tortillas (or more if using small size tortillas)
Instructions
- Pre-heat oven to 400F.
- In a large, non-stick frying pan, brown meat over medium-high heat (5-7 min). Add Five Spice Powder, garlic, pepper, and celery salt, and mix well. Remove from frying pan to a bowl when cooked.
- Return the frying pan to the heat and add cabbage, broccoli, carrots, and onion. Sauté over medium-high heat until tender (5-7 min). Add Szechuan Sauce and mix until well coated. Remove from heat.
- Wrap tortillas in a damp paper towel, and microwave for 10 seconds to soften.
- Prepare a baking sheet by lining it with aluminum foil and greasing the foil with cooking spray.
- Place roughly ¼-1/3 cup of both meat and cabbage in a line down the center of each tortilla. Top with ¼ c of cheese.
- Roll the tortillas by folding the top and bottom ends in first, then wrapping the sides around.
- Place burritos, seam side down on the prepared baking sheet. Spritz gently with baking spray.
- Bake burritos for 15-20 min, until crisp and golden.
Notes
Shelley used a bag of broccoli slaw in place of the cabbage, broccoli, and carrots, which would cut the prep time down a bit. Or, you could prep your veggies, and even brown your meat before hand, so only the last bit of cooking would need to be done come dinner time.