Beef and Bean Burritos

Categories: sandwiches- burritos

Ingredients

• 2 cups chicken or vegetable broth, divided use
• 1 cup long-grain rice
• 8 cloves garlic, minced, divided use
• Salt
• 1/3 cup minced green onions
• 1 (15 oz.) can pinto beans, rinsed
• 1 Tbsp. vegetable oil
• 1 onion, finely chopped
• 1/4 cup tomato paste
• 1 Tbsp. cumin seed
• 1 tsp. dried oregano
• 1 tsp. chipotle chile powder
• 1 lb. lean ground beef
• 4 tsp. lime juice
• 8 (10-inch) flour tortillas
• 8 oz. shredded cheddar and/or pepper jack cheese, plus more for sprinkling

Directions

1. In a medium saucepan set over medium-high heat combine 1 1/2 cups of the broth, the rice, half of the garlic and 1 tsp. of salt. Bring to a boil, reduce heat to low, cover, and reduce heat to low, cover and cook until rice is tender, about 20 minutes. Remove from heat and let stand 10 minutes. Add green onions and fluff with a fork, set aside to cool.
2. Meanwhile, in a medium bowl, coarsely mash half of the beans with the remaining broth.
3. Heat the oil in a large skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the tomato paste, cumin, oregano, chile powder and remaining garlic and cook until fragrant, about 1 minute. Add the ground beef and cook, breaking the beef into crumbles, until beef is no longer pink, about 10 minutes.
4. Add he mashed bean mixture to the beef mixture and cook, stirring constantly, until combined. Remove from heat and stir in the lime juice, about 1 tsp. salt (or to taste) and the remaining whole beans. Let cool to room temperature, about 20 minutes.
5. Stack tortillas on counter. Divide rice, beef mixture and the 2 cups shredded cheese among tortillas, leaving a 1 to 2 inch border at the edge. Fold sides of tortilla over filling, then fold bottom of tortilla over sides and filling and roll to tightly close.
6. To store: Wrap each burrito tightly with plastic wrap then wrap in aluminum foil. Freeze for up to one month.
7. To serve: Heat broiler. Line a broiler pan with foil. Unwrap frozen burritos, discarding foil and plastic. Wrap burritos in paper towels. Microwave on high for 5 minutes or until burritos are thawed and heated through. Transfer burritos to the prepared pan. Sprinkle with cheese and broil 3 to 5 minutes or until cheese is melted and starting to brown.

8. makes 8 burritos

Email to a friend | Print this recipe | Back