BEEF AND BEAN BURRITOS
Makes: 8 servings
8 flour tortillas (10 inch/25 cm)
2 cups (500 mL) shredded cheddar cheese
1 cup (250 mL) water
½ cup (125 mL) long-grain white rice
¼ tsp (1 mL) salt
1 cup (250 mL) canned black beans, rinsed and drained
1 tbsp (15 mL) canola oil
1 lb (454 g) lean ground beef 1
½ tsp (7.5 mL) oregano, crumbled
1 tsp (5 mL) chili powder
1 tsp (5 mL) ground cumin
½ tsp (2.5 mL) salt
¼ tsp (1 mL) freshly ground pepper
1/8 tsp (0.5 mL) garlic powder
1/8 tsp (0.5 mL) onion powder
Salsa, to taste
Sour cream, to taste
Toppings: chopped romaine lettuce, diced tomatoes, diced onion, chopped fresh cilantro
1. Place tortillas on parchment paper-lined rimmed baking sheets. Sprinkle 1/4 cup (60 mL) cheese over each tortilla; set aside.
2. Combine water, rice and 1/4 tsp (1 mL) salt in a saucepan. Bring to a boil.
3. Reduce heat and simmer, covered, for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat.
4. Fluff rice with a fork. Stir in beans. Cover and set aside. 5. Preheat oven to 400 F (205 C). 6. Heat oil in a medium frying
pan over medium heat. Add beef and cook, stirring to break up beef, until browned and cooked through. Drain off excess fat.
7. Add oregano, chili powder, cumin, ½ tsp (2.5 mL) salt, pepper, garlic powder and onion powder to beef; cook, stirring, for 1 minute. Remove from heat; cover and set aside.
8. Bake tortillas just until cheese is melted.
9. On each tortilla, spread about ¼ cup (60 mL) rice mixture over melted cheese. Place about 1/4 cup (60 mL) beef mixture over rice mixture. Top with salsa, sour cream to taste and other toppings.
10. Fold bottom edge of tortillas 1 inch (2.5 cm) over filling. Fold sides to centres, overlapping edges. Roll up to enclose filling.