Go Back
–+ servings
Print

Bean Dip Burrito

Prep Time 20 minutes
Cook Time 40 minutes
Servings 2
Calories 1398kcal

Ingredients

Churro coating

  • 1/2 TBSP Sugar
  • 1/4 tsp Ground cinnamon
  • 1/2 cup Chocolate chips

Churros

  • 1 TBSP Butter
  • 1/4 cup Water
  • 1/2 TBSP Granulated sugar
  • 1/4 tsp Vanilla extract
  • 1/8 tsp Ground cinnamon
  • pinch Salt
  • 1/4 cups All-purpose flour
  • 1/2 large Egg beaten
  • 2 cups Canola oil

Burrito

  • 8 oz Ground beef
  • 1/2 oz Taco seasoning
  • 1/2 can Refried beans
  • 1/4 cup Scallions chopped
  • 1/4 cup Sour cream
  • 2 oz Cream cheese cubed and softened
  • 1/2 cup Cheddar cheese shredded
  • 2 large Tortilla wraps
  • Hot sauce optional

Guacamole

  • 1 Avocados pitted and diced
  • pinch Ground cumin
  • 1 tsp Fresh cilantro chopped
  • 1/4 tsp Garlic powder
  • 1/2 tsp Lime juice to taste
  • 2 oz Tortilla chips

Sparkling Water

  • 24 oz Sparkling water cold
US Customary - Metric

Instructions

  • Combine the sugar and cinnamon together in a shallow bowl for your cinnamon sugar coating.
  • Make the churros: Line a large plate with a double layer of paper towel ready for your cooked churros.
  • Heat the butter in a medium-sized saucepan. Add in the water, sugar, vanilla, cinnamon, and salt. Bring to a simmer for 5 minutes while mixing occasionally. Add in the flour, stirring with a large wooden spoon until well combined.
  • Take off the heat and allow to cool for 10 minutes, or until just warm to the touch.
  • Once the dough mixture has cooled, add the egg, quickly beating until completely incorporated (it will look like it's not coming together, but keep beating) until a dough forms. Set aside.
  • Make the burrito: In a skillet over medium heat, cook the ground beef, crumbling it up until it is almost done. Add in your taco seasoning and finish cooking until it is no longer pink.
  • In a pot, mix the seasoned ground beef with the refried beans, sour cream, and cream cheese over low medium heat. Cover with a lid, stirring occasionally, until hot. Top with shredded cheese; heat until melted.
  • In the meantime make guacamole: Prep guacamole ingredients per the instructions above. In a bowl, mash the avocado with a fork until it is smooth. Add the remaining ingredients (except the chips) and stir. Season with salt and pepper to taste. Add more lime juice to taste if desired. Refrigerate until you are ready to serve.
  • Cook the churros: Fill a large pot or deep skillet with oil. Heat oil over medium-high heat to 360°F (180°C).
  • Scoop the dough into a pastry bag with a large open star tip nozzle.
    (alternatively, you can use a zip lock bag, snipping off one of the ends for the opening).
  • Carefully pipe 5 - 6-inch long strips of dough into hot oil, cutting the ends with scissors. Fry churros 2 - 3 at a time to avoid overcrowding the oil.
  • Fry until golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate for a few seconds, then roll in the cinnamon sugar.
  • Place the chocolate in a microwave-safe bowl. Microwave for 20-second increments, each time stirring, until the chocolate is smooth.
    (Overheating the chocolate will cause it to burn and not melt, be cautious not to microwave for longer than short increments)
  • To serve, Spoon the beef and bean onto the tortilla, fold in the ends and roll up. Drizzle with hot sauce (if using). Serve with guacamole, chips, churros with melted chocolate, and sparkling water.

Nutrition

Calories: 1398kcal | Carbohydrates: 110g | Protein: 44g | Fat: 88g | Saturated Fat: 37g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 2g | Cholesterol: 223mg | Sodium: 1909mg | Potassium: 1063mg | Fiber: 16g | Sugar: 42g | Vitamin A: 2199IU | Vitamin C: 17mg | Calcium: 485mg | Iron: 7mg