Beef and Bean Burritos
8 to 10 large flour tortillas (burrito size)
2 cups shredded cheese (I used cheddar.)
3 cups rice plus water
½ onion, diced
1 clove garlic, minced (or 1 teaspoon minced garlic)
10 ounce can Rotel diced tomato with lime juice and cilantro
1 teaspoon cumin
1 teaspoon chili powder
15.5 ounce can black beans
16 ounce can refried beans (I used fat-free)
½ pound ground beef
¼ cup enchilada sauce (I used Trader Joe’s or feel free to use salsa instead)
Cook rice in a rice cooker - add rice, water, Rotel diced tomato, onion, and garlic. Allow to cool.
In a non-stick pan over medium-high heat, add ground beef. Add in cumin and chili powder. Stir in enchilada sauce. Cook for about 5 to 7 minutes until meat is cooked through. Allow to cool.
Warm tortillas according to package directions. (I microwave for 45 seconds covered with a moist paper towel.)
Spoon about 2 tablespoons rice down center of tortillas.
Spoon about 1 tablespoon meat over rice.
Top meat and rice with about 1 tablespoon black beans.
Sprinkle cheese on top.
Fold tortilla into a burrito.
Repeat for all tortillas.
To freeze, allow burritos to cool if using warmed ingredients. Wrap each burrito tightly with foil (or plastic wrap). Place burritos in large freezer bags. (I label the bag beforehand with what type of burrito and date.)
To reheat from frozen, remove foil and microwave on high for 3 minutes. You could also place the foiled burrito in the toaster oven at 350 degrees F for about 20 minutes.