Easy Beef Burritos

Heat a 12-inch non-stick skillet over medium-high heat. Once preheated spray pan with non-stick cooking spray, break beef into chunks, place in skillet and season with two pinches of salt, and pepper to taste. Let sear until browned on bottom about 3 minutes.

Turn beef, let cook a few minutes longer, then break up beef and just cook through. Drain fat from beef. Add chili powder, cumin, paprika, and garlic powder and cook 30 seconds longer.

Stir in salsa and beans, and let simmer over medium-low heat until most of the liquid has evaporated, about 2 minutes (taste for more salt if needed). If you plan to make the burritos for freezing let the filling cool for 15 minutes, otherwise you can proceed without cooling.

To assemble burritos lay one tortilla out and place a row of 1/3 cup cheese in center of tortilla in a rectangular shape. Add just over 3/4 cup beef filling in a rectangular shape over cheese layer.

Wrap sides of tortilla inward then roll tortilla from one opened end to the other (refer to step photos above for a guide if needed). Repeat process with remaining 4 tortillas, topping with the cheese and filling.

To toast the burritos, rinse and wipe the now empty skillet clean. Heat over medium heat and spray with a fair amount of cooking spray. Add 2 to 3 burritos at a time and brown on all four sides, using tongs to turn them.

Serve right away after being toasted and add toppings if desired such as guacamole, sour cream, Mexican hot sauce, or pico de gallo.