- 2 tablespoons canola or olive oil
- 1 1/2 pounds ground sirloin
- 1 fat tbsp. chili powder, preferably Gebhardt
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano, preferably Mexican oregano
- Salt and pepper
- 1 small onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 large jalapeno, seeded and finely chopped
- 1 can (10 to 14.5 oz.) canned tomatoes with chilies, such as Ro-Tel
- 1/2 cup beef stock
- 1/2 cup light lager
- 2 tablespoons Worcestershire sauce
- 6 slices meaty, smoky bacon, finely chopped
- 2 cans (14 to 15 oz.) black beans, drained
- 6 - 8 large flour tortillas
- 2 1/2 cups shredded sharp yellow cheddar
- A couple cups corn chips, preferably Fritos
- Natural olive oil cooking spray
Heat a large skillet over medium-high. Add 1 tbsp. oil, one turn of the pan. Add the beef; cook, breaking up with a spoon, until browned, about 5 minutes. Add the spices; season with salt and pepper. Stir 1 minute. Add the onion, garlic and jalapeno; cook, stirring often, until soft, 7 to 8 minutes. Add the tomatoes, stock, beer and Worcestershire; simmer until thickened slightly, about 15 minutes.
Meanwhile, in a small skillet, heat the remaining 1 tbsp. oil, one turn of the pan, over medium-high. Add the bacon; cook, stirring often, until crispy, about 8 minutes. Add the beans and fry, mashing with a fork, until hot, 2 to 3 minutes.
If the tortillas are stiff, wrap them in a towel and microwave for a few seconds.
Pile some of the beef mixture on the lower third of each tortilla, leaving a 2-inch border on either side. Top with the cheese, corn chips and beans. Fold in the sides, then roll up tightly.
Heat a large skillet or griddle over medium-high. Spray the burritos with cooking spray; place in the skillet, seam side down, and cook until crispy and browned, about 2 minutes per side. Cut in half.