BEEF AND BEAN BURRITOS
Homemade burritos are easy to make and usually a favourite at family get-togethers. These wraps are filled with Tex-Mex flavours and plenty of cheddar cheese along with beef and beans.
Yield: Serves 8.
July 02, 2019
- 8 flour tortillas (10 inch)
- 2 cups shredded cheddar cheese
- 1 cup water
- 1/2 cup long grain white rice
- 1/4 tsp salt
- 1 cup canned black beans, rinsed and drained
- 1 tbsp canola oil
- 1 lb (0.5 kg) lean ground beef
- 1 1/2 tsp oregano, crumbled
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- Sour cream*
- Toppings: chopped romaine lettuce, diced tomatoes, diced onion, chopped fresh cilantro*
- Place tortillas on parchment paper-lined rimmed baking sheets. Sprinkle 1/4 cup cheese over each tortilla; set aside.
- Combine water, rice and 1/4 tsp salt in a saucepan. Bring to a boil. Reduce heat and simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes. Remove from heat. Fluff rice with a fork. Stir in beans. Cover and set aside.
- Preheat oven to 400°F.
- Heat oil in a medium frypan over medium heat. Add beef and cook, stirring to break up beef, until browned and cooked through. Drain off excess fat. Add oregano, chili powder, cumin, 1/2 tsp salt, pepper, garlic powder and onion powder to beef; cook, stirring, for 1 minute. Remove from heat; cover and set aside.
- Bake tortillas just until cheese is melted. On each tortilla, spread about 1/4 cup rice mixture over melted cheese. Place about 1/4 cup beef mixture over rice mixture. Top with salsa, sour cream and toppings. Fold bottom edge of tortillas 1 inch over filling. Fold sides of tortillas to centres, overlapping edges. Roll up to enclose filling.
517 calories, 22.6 g fat, 26 g protein, 51.2 g carbohydrate, 4.5 g fibre, 904 mg sodium
*Ingredient not included in nutritional analysis.