Beef-and-Bean Burritos

By cserumga

Ingredients

• RICE
• 1 1/2 cups low-sodium chicken broth
• 3/4 cup long-grain white rice
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 cup minced fresh cilantro
• BEEF-AND-BEAN FILLING
• 1/2 cup low-sodium chicken broth
• 1 (15-ounce) can pinto beans, rinsed
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 3 tablespoons tomato paste
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chipotle chile powder
• 12 ounces 90 percent lean ground beef
• 1 tablespoon lime juice
• 3/4 teaspoon salt
• 6 (10-inch) flour tortillas
• 10 ounces sharp cheddar cheese, shredded (2 1/2 cups)
• 6 tablespoons sour cream

Details

Adapted from cookscountry.com

Preparation

Step 1

1. FOR THE RICE: Bring broth, rice, garlic, and salt to boil in 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 rice from heat and let sit, covered, for 10 minutes. Add cilantro, fluff rice with fork, cover, and set aside.

2. FOR THE BEEF-AND-BEAN FILLING: Meanwhile, combine broth and half of beans in medium bowl. Using potato masher, coarsely mash beans together with broth. Heat oil in 12-inch nonstick 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 powder and cook until fragrant, about 1 minute. Add beef, breaking up pieces with spoon, and cook until no longer pink, 8 to 10 minutes.

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

4. Adjust oven rack 3 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Wrap tortillas in clean dish towel and microwave until soft and pliable, about 90 seconds. Arrange tortillas on counter. Divide rice, beef-and-bean filling, and 1 1/2 cups cheddar evenly among tortillas. Dollop each tortilla with 1 tablespoon sour cream. Fold sides of tortilla over filling, fold bottom of tortilla over sides and filling, and roll tightly. Transfer to prepared sheet, seam side down.

5. Sprinkle remaining 1 cup cheddar over burritos. Transfer to oven and broil until cheddar is melted and starting to brown, 3 to 5 minutes, rotating sheet halfway through broiling. Serve.

TO MAKE AHEAD: The rice and filling can be made and refrigerated up to 24 hours in advance. Microwave each until hot, about 2 minutes, stirring halfway through microwaving, before assembling burritos.