Beef-and-Bean Burritos

By DreiFromBK

To make big, overstuffed, restaurant-style burritos at home, we decided to trade long-braised meat for a simple ground-beef-and-canned-bean filling. We rely on tomato paste, spices, and lime juice to bump up the flavor, and mashing a portion of the beans helps the filling hold together. White rice (cooked in chicken broth for more flavor), sour cream, and sharp cheddar cheese round out the filling, and to eliminate the doughy texture and floury taste of store-bought tortillas, we sprinkle on some more cheese and broil the burritos after rolling them up.

Ingredients

• 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
• 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

Servings 6
Adapted from cookscountry.com

Preparation

Step 1

1. After you’ve filled the tortilla with the rice, beef-and-bean mixture, and cheese, fold two sides of the tortilla over the filling.

2. Next, fold a third side of the tortilla over the first two, as though you are wrapping a present.

3. Roll up the burrito and place it seam side down on a baking sheet. To finish, sprinkle with more cheese and broil.