Beef-and-Bean Burritos
"Why this recipe works: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
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Beef-and-Bean Burritos
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From Cook's Country
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April/May 2013
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WHY THIS RECIPE WORKS:
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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 b
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Makes 6 burritos
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INGREDIENTS
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RICE
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1 1/2cups low-sodium chicken broth
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3/4cup long-grain white rice
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3 garlic cloves, minced
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1/2teaspoon salt
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1/4cup minced fresh cilantro
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BEEF-AND-BEAN FILLING
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1/2cup low-sodium chicken broth
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1(15-ounce) can pinto beans, rinsed
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1tablespoon vegetable oil
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1 onion, chopped fine
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3tablespoons tomato paste
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3 garlic cloves, minced
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1tablespoon ground cumin
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1teaspoon dried oregano
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1teaspoon chipotle chile powder
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12ounces 90 percent lean ground beef
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1tablespoon lime juice
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3/4teaspoon salt
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6(10-inch) flour tortillas
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10ounces sharp cheddar cheese, shredded (2 1/2 cups)
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6tablespoons sour cream
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