Beef and Bean Burritos
It’s not too often that I look at photo of the food I’ve made and salivate; I tend to have my fill and move on. This is NOT one of those times. I look at these pictures and my mouth is actually watering. I cannot, repeat cannot wait to make this again! The flavours are incredible and these burritos are just so satisfying, even Mike brought leftovers for lunch and he hates bringing a lunch! These burritos are that good and we’re totally having them again this week.
Serves 4
½ tbsp Cornstarch
1 tsp chili powder
½ tsp smoked paprika
½ tsp salt, plus more
¼ tsp cumin
¼ tsp pepper, plus more
¼ tsp oregano
453 g (one pound) extra lean ground beef
One small onion, diced
½ Cup sodium-reduced beef stock
4 Large whole wheat tortilla wraps (warmed, see notes)
One batch of Bean and Jalapeño Dip
Toppings:
Rice (I used brown, long grain, cooked according to package directions)
Salsa
(Fat free) sour cream
Old cheddar (grated)
Green onion, sliced
Mix the cornstarch, chili powder, paprika, salt, cumin, pepper and oregano together and set aside.
Heat a large skillet over high heat and when it’s hot add the beef, brown until cooked through; season with salt and pepper.
Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).
Return the meat to the pan, still on high heat and add the onion; season lightly with salt and pepper.
After a couple of minutes (the onion will be slightly softened and the meat will start to have some dark yummy crunchy pieces) add in the seasoning; mix well and let it cook for about 30 – 60 seconds to ‘wake up’ the spices.
Stir in the stock let the mixture cook until it’s thick (about a minute) and then drop the heat to low.
To assemble the burritos, Take the warmed tortilla shell and put a thick (about a1/4 inch thick) strip of the bean sauce down the centre of one half of the tortilla (fold the wrap in half and then place the bean sauce in a strip down the centre of one side of the half).
Top the bean sauce with some of the rice, about 2 tbsp, then the beef mixture, about a ¼ cup and then top that with the cheese (1 tbsp), salsa (1 tbsp), and a (1 tbsp) small dab of the sour cream.
Fold the wrap on both ends and then fold it over in the middle.
Garnish with green onion (optional).
Notes:
- Go with regular Sweet Paprika if you don’t have any Smoked Paprika on hand.
- White wraps will work too (but I prefer whole wheat).
- To warm the tortillas, wrap tightly in wax paper and microwave on high for one minute.
- All toppings are optional!
Beef and Bean Burritos
Ingredients
- 1/2 tbsp cornstarch
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt , plus more
- 1/4 tsp cumin
- 1/4 tsp pepper , plus more
- 1/4 tsp oregano
- 453 g (one pound) extra lean ground beef
- 1 small onion, , diced
- 1/2 cup sodium-reduced beef stock
- 4 large whole wheat tortilla wraps (warmed, see notes)
- 1 batch Bean and Jalapeño Dip
Instructions
- Mix the cornstarch, chili powder, paprika, salt, cumin, pepper and oregano together and set aside.
- Heat a large skillet over high heat and when it’s hot add the beef, brown until cooked through; season with salt and pepper.
- Drain the excess fat (even though it’s extra lean there will be excess fat; drain in the garbage or any empty can, not your drain!).
- Return the meat to the pan, still on high heat and add the onion; season lightly with salt and pepper.
- After a couple of minutes (the onion will be slightly softened and the meat will start to have some dark yummy crunchy pieces) add in the seasoning; mix well and let it cook for about 30 - 60 seconds to ‘wake up’ the spices.
- Stir in the stock let the mixture cook until it’s thick (about a minute) and then drop the heat to low.
- To assemble the burritos, Take the warmed tortilla shell and put a thick (about a1/4 inch thick) strip of the bean sauce down the centre of one half of the tortilla (fold the wrap in half and then place the bean sauce in a strip down the centre of one side of the half).
- Top the bean sauce with some of the rice, about 2 tbsp, then the beef mixture, about a ¼ cup and then top that with the cheese (1 tbsp), salsa (1 tbsp), and a (1 tbsp) small dab of the sour cream.
- Fold the wrap on both ends and then fold it over in the middle.
- Garnish with green onion (optional).
Recipe Notes
- Go with regular Sweet Paprika if you don’t have any Smoked Paprika on hand.
- White wraps will work too (but I prefer whole wheat).
- To warm the tortillas, wrap tightly in wax paper and microwave on high for one minute.
- All toppings are optional!