• Follow instructions for packaged burrito seasoning with added 1 TBSPN minced jalapeno (fresh or from jar), a large pinch of Mexican Oregano, 1 TBSPN ground cumin (all extras are optional). Simmer about 1/2 hr. We use ground ground turkey instead of beef. We always add 1 can (16 oz) refried beans. Trader Joe's refried Black beans are tasty. I often add a few TBSPNs cornmeal or polenta before simmering to firm up mixture.
• Slice an avocado and set out on a nice plate.
• Zest a lime and add to store-bought pico de gallo, add a home grown tomato if available or make it all if you have cilantro and onion. 2-3 cups is plenty for this recipe.
• Put out the shredded cheese and crema or sour cream.
• Steam the flour tortillas until hot, limp, stretchy, and sticky. Don't burn your fingers.
• Everyone makes their own. Fill it up but leave room to close all around.
• Fold in sides and roll up.
• Mexican rice with avocado and cilantro garnish is special. This feeds 4 adults (1-2 each) and enough left over for lunch tomorrow.
