Ingredients
For the rice
3 cups chicken or beef broth
1 1⁄2 cups rice
6 cloves garlic, minced
1 teaspoon salt
1⁄2 cup fresh cilantro, minced
For the beef and bean filling
1⁄2 cup chicken or beef broth
1 (15 ounce) can pinto beans, rinsed and drained
1 tablespoon olive oil
1 onion, chopped fine
3 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 pound ground beef
1 tablespoon lime juice
3⁄4 teaspoon salt
For assembly
10 ounces sharp cheddar cheese, shredded
6 tablespoons sour cream
6 (10-inch) flour tortillas
Instructions
1. For the rice, bring broth, rice, garlic, and salt to boil in small saucepan over medium-high heat. Reduce heat to low, cover, and cook until rice is tender and all liquid has been absorbed, about 20 minutes. Remove rice from heat and let sit, covered, for 10 minutes. Add cilantro, fluff rice with fork, cover, and set aside. (If you prefer, you can do this step in the rice cooker, just use the correct amount of liquid that your cooker calls for based on the amount of rice.)
2. Meanwhile, combine broth and half of beans in medium bowl. Using potato masher, coarsely mash beans together with broth. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until just beginning to brown, about 5 minutes. Stir in tomato paste, garlic, cumin, oregano, and chili powder and cook until fragrant, about 1 minute. Add beef, breaking up pieces with spoon, and cook until no longer pink, 8 to 10 minutes.
3. Stir mashed bean mixture into meat mixture. Cook, stirring constantly, until nearly all liquid has evaporated, about 3 minutes. Stir in remaining whole beans, lime juice, and salt. Remove from heat, cover, and set aside.
4. Once rice has finished cooking, combine beef and bean filling, rice, cheese, and sour cream in large bowl (or in the skillet if it is large enough).
5. Wrap filling in tortillas and enjoy!
Photo
Comments
This recipe is from Cook’s Country 2013 and I made it during one of our burrito-heavy weeks. These were really delicious and the filling ended up being enough for more than just four burritos. The leftovers were scrumptious as well!