This weekend I ran the Fool’s Five 8K road race in Lewiston, MN. This race is dedicated to raising money for cancer research, having raised over $92,000 this year. What a great race and a great cause!
I ran this race last year so I was excited to see how much I had improved. Comparing solely by time, I ran 55 seconds slower. Initially I was a little bummed, but I needed to consider a couple factors that were different this year…
1) I biked over 13 miles earlier that day, and 2) it was VERY windy this year. The wind gusts were brutal, so even though my time didn’t reflect an improvement I know that the conditions were tougher as my placement among the rest of the racers had improved.
Here is the breakdown:
Following the Fool’s Five race I finished up my workouts for the day with a 2,200 yd swim. At that point I was tired, but not exhausted. The day added up to about 2-1/2 hours of quality training, hard to believe that I’ll be exercising for 12+ hours on the day of Ironman Wisconsin.
To end the evening I whipped up some amazing beef & bean burritos for dinner. My future hubby and I love Mexican food, and these were pretty close to restaurant-quality in flavor.
Since the cost of beef is so expensive right now, I love using inexpensive refried black beans to bulk up the meat mixture. I also skipped using a Mexican seasoning packet and instead used my favorite salsa – Trader Joe’s Authentica salsa. It’s a medium-heat salsa so there wasn’t any need to add additional heat. A chunky salsa would also work great. These reheat really well too, so I now have delicious leftovers for the next couple days.
- 1 lb 90% lean ground beef
- 1 (15 oz) can refried black beans
- 1 (12 oz) jar salsa
- 1/2 (4 oz) can green chiles
- 10 (8-inch) flour tortillas
- 1 (2.25 oz) can sliced black olives
- Shredded cheese
- Sour cream or plain Greek yogurt, optional
- Preheat oven 350 degrees F. In a large skillet over medium heat, brown ground beef until cooked through. Strain excess fat from meat.
- Add refried black beans, salsa and green chiles to cooked ground beef and mix together and heat through.
- If beef and bean mixture is too thin, continue simmering until mixture thickens.
- Heat flour tortillas in microwave for 1 minute, then spread a layer of beef/bean mixture onto tortilla, top with sliced black olives and shredded cheese. Wrap up tortilla and place in a greased 9×13 pan. Repeat with the rest of the tortillas.
- Pour either additional salsa and/or spread shredded cheese over the top of all the prepared burritos. Cover pan with aluminum foil and place in oven for 15-20 minutes.
- Serve with a dollop of sour cream or plain Greek yogurt.
- Make ahead tip: Prepare beef/bean mixture in advance and store in the refrigerator, and oven time will increase to 45 minutes.