Here is a Taco Bell clean, reheated bean taco that I added a few jalepeno peppers to; along with some cornchips covered w a bit of queso salsa and some pico de gallo and more jalepenos. Bake about 3 or 4 minutes at 350 deg F. Yummy easy lunch.

PS I think Taco Bell has been gery responsible. They quickly remove any and all raw vegetables that might possibly be connected to the outbreak (now, for now, attributed to Taylor Farms which imports from Mexico.

Even *IF* Taco Bell chopped iceberg lettuce was involved in some of the outbreaks, it is not likely responsible for the nationwide problems with cyclosporidia.

I would leave out any hot stuff but in general, this looks pretty tasty!! I'm all for anything that is quick and easy!

Easy peasy!

soft 7” or 8” burrito wrappers

Filling: Add to a can of Refried Beans: a bit

of garlic powder, ground cumin; minced onion, ground corriander, salt and pepper. Easy on the salt!

Put onto a burrito wrapper or flour tortilla. Add some jack cheese, bit of chopped tomato. bake until hot, cooked through. Add some freshly chopped lettuce and fold up.

Enjoy

PS And of course you can make with cooked xhicken, steak, or fish instead of refried beans.

One summer I had extra shelled lobster meat and whipped up a delicious taco. At first I thought I must be nuts, ”wasting” succulant lobster meat in a taco. But, lo and behold, it was fantastic.

Lobster in New England is often the best snd ”cheapest” you

’re going to find. It is rich and has a distinct flavor, so you do not need a lot. I have been shelling lobster since I was 7 years old and I extract every morsel from the carapace and legs.

My friend had me and another friend over for lunch on Sunday. She had a nice piece of pork in the crockpot. That got shredded. She also had a pan of "fajitas" browning - red peppers, yellow peppers and onions. She took three small tortillas and browned them a bit and then had a buffet of good things to add. Some hot, some not. It was delicious.

A local boutique grocery chain has recently included restaurants in several of its stores. The one closest to me has a wonderful menu that includes at the moment a "summer salmon sandwich". A big hunk of grilled local salmon, lettuce, tomato, smashed avocado and aioli. It is SO good!! It's a bit of a trek but when I am in the neighborood, I grab one to take home. They also have a BBQ station (summer only) and the shredded brisket sandwich is a winner. Both come with a side and are not inexpensive but a large enough serving for me to make two meals out of each. There is also a much closer restaurant that makes a sensational prime rib dip I am very fond of but it has doubled in price in the last couple of years so I save that for a treat meal :-)

Just wondering......if you are making it all at home, it's not really a takeout fix.....is it??

Maybe just preparing a "takeout" type lunch?

I bet you can make a good taco or burrito from a tough piece of round steak or chuck. Probably from firm tofu as well. You just need to season and or marinate it.

I draw the line at road kill and jellyfish

Gardengal, the last time we stopped by (DH did), he got about 3 Chalupa and 3 bean tacos. I might have eaten obe of the chalupa when he got home. The rest stay in their paper wrappers in a TB bag in the fridge. Then, we just heat them up, maybe add stuff to them, when we want a no fuss quick sandwich. So it is, I guess, Take out for later ;)

I'm glad you're enjoying it so much! That's more important than anything else!

And, yes, tough cuts make excellent sandwichy kinds of things, which both tacos and burritos are. Low and slow is the key. I tend to use chuck, and cook it in the multicooker on slow cook overnight. It comes out luscious.

^Yes, chuck.👍🏻

Refried beans are so easy to make and have so much more flavor than canned. I don't actually refry them--I just cook the beans with chicken broth and half an onion and some cumin. Whirl in the food processor, salt to taste, portion, and store in the freezer.

I don't use canned beans either. They always seem mooshy. But if you don't fry them just call it bean spread or something. ;)

I have stuff to make slow cooker carnitas, and will make killer tacos from that this weekend. yum. Yeah canned refried beans are ugh compared to instant pot dried beans. Whenever I make them, they are wonderful...and really cheap too. I know that Rancho Gordo beans are a big deal now, but I'm reluctant to pay $$ if they are not any better than the pintos I can get for cheap.

gardengal, what is the name of the "local boutique grocery chain" that includes restaurants that is by you? Wondering if there is one by me.

I have many bags of various dried beans.I have an Instant Pot.

So, Eileen & others, let me have it!

I’m guessing I’d want to soak the beans overnight in a lot of water. Drain.

Then just cook in slow cooker or a pressure cooker with chix broth and, and and … S&P, Cumin? ground corriander,,, not too much.

We always have chix broth because no chicken carcass is leaving the house until I’ve made broth from it.

I have bought those canned Old El Paso like ”refried beans.” Ugly looking and I think they contain LARD (yuck, saturated fat).

sephia, it is Town and Country Markets. Started here in Kitsap county but with a couple stores in the greater Seattle area, 6 stores in total. Only 3 stores have restaurants - Mill Creek, Lakemont and Poulsbo.

btw, authentic Mexican refried beans are traditionally made with lard. It is what makes them taste good!! Not yucky at all!!

I buy exotic beans from Rancho Gordo. Pinto beans are sold in every market here. The "good" ones are plump and not too dried out, not broken. No issue if a couple are split like a peanut, but there shouldn't be a bunch of chips and dust. If you're counting every penny, get the cheapest ones, but you'll have to work harder if they're too dry. That's where soaking comes in. Mail ordering pintos from Rancho Gordo is something to do if you have room in your box of exotics and need some pintos...

'Tis true that refried beans are "supposed to" be fried in lard, but you can make tasty ones with good flavored oil NOT EVOO--it'll scorch, but you could add a little to finish.

Check your instant pot. It may have a beans setting. If your beans are moist, you don't have to soak them. If they've been lingering in your pantry more than half a year, you might want to soak them. It only takes an hour to cook them in the oven, but slow cook is pretty near foolproof. DO NOT use any acids. No vinegar, wine, citrus, etc., including condiments like prepared mustard which is full of vinegar, etc. The beans won't soften if you do. Also, hold off on the salt for awhile. Just cook the beans. You can season them later.

Sorry, not even remotely appetizing.

We LOVE Taco Bell! When working on a project, we used to eat there non-stop....every day....until....we remembered how much we like frozen Tina's Burritos. Just pop in the microwave for one minute. 🌶️ 🌶️ 🌶️

Pinto beans don't take long to cook, maybe two hours. I use cheap chicken broth--store brand. It just adds a little more flavor than water. You may need to drain off some liquid when the beans are done but save it to add back in as you process them. In Mexican restaurants here, they serve them quite liquidy on the plate, though not in a burrito. Canned refried beans are much more solid than homemade.

Good ideas here. Plllog, I did look in an Instant pot recipe book and found a recipe!

Some of my dried beans are bery very old. Maybe I’d need to soak them for a year.

I once tried sprouting and growing Jacobs Cattle Beans. They must not have been too old; they sprouted!

Lots of good Mexican places for us in SoCal. I have to admit I’ve stopped at Taco Bell occasionally when I was out and about for something quick. I like their Mexican Pizza (topped with sour cream) or a couple Taco Supremes.