Serve this burrito with a green salad and a dollop of guacamole. Make them GLUTEN FREE with CORN tortillas, but check the label first, as not all corn tortillas are free of gluten.
For 6 Serving(s)
In medium frypan, cook ground beef, onion and green pepper on medium-high heat setting. Break meat into small chunks as it cooks.
Add tomato paste plus an equal amount of water, chili powder, salt and pepper. Blend well and allow mixture to come to a simmering boil. Turn off heat.
Place each tortilla on a plate. Split meat mixture, salsa, tomatoes, sour cream and cheese into 6 portions.
Layer ingredients in the above order in a strip down the middle of each tortilla, to within 2 inches of bottom edge.
Fold one longside edge over food mound, then fold 2-inch edge up and then flip mount over last edge.
Wrap will look like this:
Heat in microwave for 40 seconds, OR for a crispier tortilla, place burritos on foil-lined baking sheet and heat in 350°F oven for 4 minutes.
Serve with mixed greens salad.