Beef-and-Bean Burritos

By ebdonahue

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.