Beef and Bean Burritos
Summer is in full swing here. We have reached over a 100 degrees and are spending everyday in the pool. Every morning is running kids to swim activities or lessons, and my son is doing jr life guarding this year so I am also running him to his shifts. Even though it ends up being a lot of time in the car sometimes for me I enjoy that they are are able to still stay active with the heat. Right now with my husband out in the field most days of the week and the kids having lots of summer activities are meals became quick and easy grab and go.(I’m sure you can relate)
These burritos are my go to for a delicious and easy weeknight meal. I always have tortillas in my fridge (we like to buy the raw ones at Costco). These are also great as make ahead meal or to have in your freezer for an emergency meal or lunch. If you are not a meat eater they are equally as delicious just leaving out the beef.
Beef and Bean Burritos
Equipment
- Rice Cooker
- Sheet pan
- Mixing Bowls
- 12 inch non stick skillet
Ingredients
Rice
- 1 1/2 cup low sodium chicken broth
- 3/4 cup long grain white rice
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/4 cup fresh cilantro, minced
Burritos
- 1/2 cup low sodium chicken broth
- 1 15 oz can pinto beans
- 1 Tbsp avocado oil
- 1 onion, chopped
- 3 Tbsp tomato paste
- 3 garlic cloves
- 1 Tbsp cumin
- 1 tsp oregano
- 1 tsp chipotle chile powder
- 12 oz 90 percent grass fed ground beef
- 1 Tbsp lime juice
- 2 cups swiss chard, stems removed and chopped
- 3/4 tsp salt
- 6 flour tortillas
- 10 oz sharp cheddar cheese, shredded
- sour cream and salsa for serving
Instructions
For Rice
- In my rice cooker I saute rice, garlic and salt until fragrant. Then add broth, close and cook according to instructions with cooker. Once done add cilantro and fluff with fork, set aside
Burritos
- Meanwhile, combine broth and half of pinto beans in bowl and mash with fork or potato masher. Heat oil in 12 inch nonstick skillet over medium heat until shimmering. Add onion and cook until just beginning to brown. Stir in tomato paste, garlic, cumin, oregano, and Chile powder and cook until fragrant, about a minute. Add beef, breaking up pieces with spoon, and cook until no longer pink.
- Add swiss chard, and bean mixture. Cook, stirring constantly, until nearly all liquid has evaporated. Stir in remaining whole beans, lime juice, and salt. Remove from heat, cover and set aside.
- Adjust oven rack 3 inches from broiler and heat broiler. Line rimmed baking sheet with foil. Wrap tortillas in clean dish towel and microwave until soft and pliable about 90 seconds. Arrange tortillas on counter. Dived rice, beef and bean filling and all but 1 cup of cheese among tortillas. Dollop each tortilla with 1 Tbsp of sour cream if desired. Fold sides of tortilla over filling and roll tightly into burrito form. Transfer to prepared sheet, seam side down.
- Sprinkle remaining 1 cup cheese over burritos. Transfer to oven and broil until cheese is melted and starting to brown, about 3-5 minute, rotating sheet halfway through. Serve with additional sour cream and salsa
Calories per burrito 566kcal, Fat 25.7, Saturated Fat 14.3, Cholesterol 105mg, Sodium 991mg (should be less if you rinse your beans) Carbs 46.1g Fiber 4.4g Sugars 2.9g, Protein 36.5g
Notes
