Description
A delicious and hearty meal that combines beef, beans, and rice, perfect for feeding a crowd and filled with warm flavors.
Ingredients
Scale
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup tomato sauce
- 1/4 cup beef broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup long-grain white rice
- 2 tbsp vegetable oil
- 1 clove garlic, minced
- 1/2 cup diced onion
- 1/2 cup tomato sauce
- 1 3/4 cups chicken broth
- 4 large flour tortillas (10-inch)
- 1 cup shredded cheddar or Monterey Jack cheese
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/2 cup sour cream
- Fresh cilantro, chopped (optional)
Instructions
- Heat vegetable oil in a saucepan over medium heat.
- Add rice and sauté until the grains look lightly golden.
- Stir in minced garlic and diced onion and cook until soft.
- Add tomato sauce, chicken broth, cumin, and salt.
- Bring the pot to a boil, then cover and lower the heat to simmer.
- Cook the rice until tender, then fluff with a fork and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and cook until translucent.
- Stir in minced garlic and cook for one minute.
- Add ground beef and break it up with your spoon.
- Cook the beef until it is fully browned.
- Drain excess fat if needed.
- Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper.
- Add tomato sauce and beef broth and simmer until the sauce reduces and thickens.
- In a small saucepan, combine drained black beans with cumin, chili powder, and salt.
- Heat the beans until warm and lightly mash if you want a smoother texture.
- Warm tortillas in a dry skillet or in the microwave until soft and pliable.
- On each tortilla, layer beef, beans, rice, cheese, lettuce, and diced tomato.
- Fold the sides of each tortilla in and roll from the bottom to close.
- Place the burritos seam-side down on a hot skillet and toast each side until golden.
- Cut each burrito in half and top with a scoop of sour cream and some chopped cilantro.
Notes
Use lean ground beef or try ground turkey for a lighter option. Store leftovers in the fridge for up to four days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 26g
- Cholesterol: 70mg
Keywords: burrito, beef, rice, beans, easy meal