Easy Beef, Rice and Bean Burritos

These burritos are simple to make and absolutely full of flavor.  The meat is easily substituted with ground turkey, shredded cooked chicken or even tofu or meat substitute.

I think this makes more than 6, although I've left it at what the recipe states for servings.  If you don't need that many burritos, you can choose to half the recipe or, as I do, freeze the leftover for the next time.

It's an easy recipe to adjust - if you don't like cilantro, omit it.  If you don't want it so spicy, cut down {or out} the chipotle powder.  Easy peasy!

Easy Beef, Rice and Bean Burritos
Makes 6 large Burritos
Source:  Cooks Country

1 1/2 cups low-sodium chicken broth
3/4 cup rice
1/2 teaspoon salt
1/4 cup minced fresh cilantro

Beef and Bean Mix:
1/2 cup low-sodium chicken broth
1 can pinto or black beans, rinsed  {or 15 ounces cooked dried beans}
1 Tablespoon vegetable oil
1 small onion, chopped fine
3 Tablespoons tomato paste
3 garlic cloves, minced
1 Tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon chipotle chile powder
10 ounces 90 percent lean ground beef
1 Tablespoon lime juice
3/4 teaspoon salt
6 {10-inch} flour tortillas
2 1/2 cups shredded sharp cheddar cheese
6 Tablespoons sour cream

To cook the rice:
If you have a rice cooker, add all to the cooker except cilantro and cook.  Stir in cilantro once rice is finished.
If you don't have a rice cooker, bring broth, rice and salt to boil in a small saucepan over medium-high heat.  Reduce heat to low, cover and cook until rice is tender and all liquid has been absorbed, about 20 minutes.  Remove from heat and let sit, covered for 10 minutes.  Add cilantro and fluff rice with fork.  Set aside.

For the beef and bean mixture:
Meanwhile, combine broth and half of the beans in a medium bowl.  Using a potato masher, coarsely mash the beans and broth.  Set aside.

Heat oil in a large skillet over medium heat until shimmering.  Add onion and cook until just beginning to brown about 5 minutes.  Stir in tomato paste, garlic, cumin, oregano, and chile poder and cook until fragrant, about 1 minute, stirring constantly.  Add ground beef, breaking up pieces as it cooks, until no longer pink, about 8-10 minutes.

Stir in mashed bean mixture and cook, stirring constantly, until nearly all liquid has evaporated, about 3 minutes.  Stir in reserved whole beans, lime juice and salt.  Remove from heat, cover and set aside.

Putting it all together:
Lay tortillas on a microwave-safe plate and cover with a damp paper towel or dish towel.  Microwave until soft and pliable, 20-30 seconds.

Arrange tortillas on counter.  Divide rice, beef and bean mixture, and 1 1/2 cups shredded cheese evenly among tortillas.  Dollop each with sour cream.  Fold sides over filling, fold bottom of tortilla over sides and filling and roll tightly.

Adjust oven rack 3 inches from broiler element and heat broiler.  Line a baking sheet with aluminum foil.  Set each filled/wrapped tortilla on prepared sheet, seam side down.  Sprinkle remaining cheese over burritos and broil until cheese is melted and starting to brown - a couple of minutes.  Watch it closely to prevent burning.


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