Easy Easy Easy!! These baked burritos come together quickly are kid approved and did I mention they are easy? All together this meal takes about 35 minutes but the prep work can be done in advance, which makes this dinner one for the rotation.
- ground meat, I used turkey but ground beef or chicken would also be good
- pico de gallo, use store bought to speed up the process
- bell pepper, any color
- green onions
- taco seasoning packet
- can of enchilada sauce
- flour tortillas
I try to stay organized when I cook, which starts with gathering everything I need before I start cutting and prepping. If I’m having a REALLY organized and efficient day I also start with an empty dishwasher so I can load things as I go and not have to do it when I’m done cooking and/or eating. It’s a good trick when I do it but sometimes just piling everything on the counter and dealing with it later wins out.
The items I use to make this recipe are…
- hand juicer
- can opener
- baker half sheet pan, if you don’t own baker half sheet pans pick these up immediately, they aren’t fancy but they get the job done
- aluminum foil
- wooden spoon (not pictured)
- cutting board with a towel underneath to keep it from slipping
Before I start preparing any dish with meat I pull the meat out of the fridge and let it sit in the sink to come to room temperature. After 20-30 minutes of letting the meat sit out I start cooking. Begin by pre-heating the oven to 400 and lining a sheet pan with aluminum foil, set that aside for later and start chopping up the fresh ingredients. Half the lime and juice it, peel and cut the shallot, put the shallot in a bowl and pour the lime juice over it. Season with salt and pepper and give it a quick stir. Cut and seed the pepper, cut the pineapple into bite size pieces, slice the green onions and mince the cilantro. When this prep is complete, wipe your board and crumble the cheese then mix the taco seasoning into the ground meat.
To ease the dishes burden, I try to store all the items which will be added to the pan in one container (peppers, pico, and white bits of the green onions) and I use the store containers where possible. For this recipe I put the cut up pineapple back in the container it came in and after removing the paper bit from the bottom of the meat container I add the meat and seasoning in to mix it up.
The cooking process starts on the stove. Over medium high heat add olive oil to the pan and cook the pepper, pico, and green onion mixture. When it becomes soft add the ground meat, if you’re using turkey or chicken you may need to add some more oil to the pan. When the ground meat is browned add the pineapple and enchilada sauce. Stir until incorporated and continue to cook until warmed through.
When the mixture is warm you can start making your burritos. Place a tortilla on a clean flat surface, add meat mixture toward the bottom, top with cheese, cilantro, and shallots. Fold sides toward the center, then roll bottom edge toward the top enclosing the sides and rolling closed. Place the burrito on the sheet pan seam side down. Rub the burritos with olive oil before putting them in the oven. Bake 8-10 minutes.
When the burritos come out of the oven cut them in half to plate. Sprinkle additional cheese, additional cilantro, and green tops of the onions. There you have it!! A quick and easy, kid friendly (mine didn’t realize what was inside) dinner!