Burritos

The recipe Sunday was burritos — the standard build of seasoned ground beef, beans, rice, cheese, salsa, sour cream, in flour tortillas. Brayden helped roll one with his small hands.

The recipe is below.

Burritos

Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 6

Ingredients

• 6 large flour tortillas (10-inch)
• 1 lb ground beef or shredded chicken
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup long-grain white rice, cooked
• 1 cup shredded cheddar or Mexican blend cheese
• 1 medium bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• Sour cream, salsa, and fresh cilantro for serving

Instructions

1. Cook the filling. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook for 4–5 minutes until softened. Add garlic and jalapeño and cook 1 minute more.
2. Brown the meat. Add ground beef (or shredded chicken) to the skillet. Cook, breaking apart with a spoon, until fully cooked through, about 6–8 minutes. Drain excess fat.
3. Season and combine. Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add diced tomatoes and black beans. Simmer for 5 minutes until the mixture thickens slightly. Remove from heat.
4. Warm the tortillas. Wrap tortillas in a damp paper towel and microwave for 30 seconds, or warm individually in a dry skillet over medium heat for 20–30 seconds per side.
5. Assemble the burritos. Lay a tortilla flat. Spoon a scoop of rice down the center, followed by the meat and bean mixture, then cheese. Add sour cream, salsa, and cilantro as desired.
6. Roll and serve. Fold the sides of the tortilla inward, then roll from the bottom up, tucking firmly as you go. Serve immediately, or wrap in foil to keep warm.

Nutrition (per serving)

Calories: 520 | Protein: 28g | Fat: 18g | Carbs: 58g | Fiber: 7g | Sodium: 780mg