On Sunday, Chris and I were piddling around in our favorite grocery aisle. The international foods/pasta aisle. You know the one. The one filled with ALL the goodness and carbs. Lots of carbs. I asked Chris what kind of pasta he wanted and he was all maybe some kind of burrito or something instead. You don’t have to ask me twice about any type of Mexican dish. I AM ON IT! I looked up a few difference recipe suggestions online, combined and tweaked from several and came up with this deliciousness. I might be biased, but this is better than any restaurant burrito I have ever had.
There is enough meat to do around 5-6 burritos.
What You Need
Soft flour burrito tortillas/wraps (we used the Mission large ones)
1 lb extra lean ground beef
2 cups cooked rice (I used Minute Rice because it was what we had on hand)
1 can reduced sodium black beans
1/2 an onion, chopped
2 teaspoons minced garlic
3 tablespoons tomato paste
6 tablespoons water
Other Things I Used
enchilada sauce (we prefer Trader Joes)
shredded three cheddar cheese (or Mexican cheese, cheddar cheese, colby jack, your preference)
fresh diced tomato
What You Do
–Spray a medium sized pan with cooking spray, cook onions and garlic for 2-4 minutes, add ground beef and brown
–Add taco seasoning (4 tablespoons/one packet) and mix around until completely blended. Stir in 3 tablespoons of tomato paste and 6 tablespoons water. Mix in black beans.
–Heat burrito wraps according to package (I did this in microwave with damp paper towels)
–Lay tortilla wrap on flat surface. Layer the rice, then the beef/bean mixture, top with some shredded cheese. Add in any toppings you may like, I did fresh diced tomato for Chris.
–Wrap the burrito by pulling each of the sides over first, then folding the two ends. Top with a little enchilada sauce and white cheese dip if you are wanting the true restaurant feel to it!!! You may want to heat them in the oven for a few minutes after assembling (350 degrees wrapped in tin foil), or serve immediately!
I imagine you could make a few extras and wrap them up and freeze them, breaking them out for lunches or a quick week night meal. These were honestly put together in under 30 minutes and so good!!!! We only had one each and are saving the leftover meat to make taco bowls or salad later this week.
The cheese sauce and red sauce just swirled together on its own in pure perfection!