Beef Burritos

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

1/2 TBS olive oil

1/2 onion, chopped

1 pound lean ground beef

1 tablespoon chili powder

1 tsp EACH ground cumin, smoked paprika, onion powder, dried oregano, salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper, (more or less to taste)

4-6 garlic cloves, (minced, or 1 tsp powder)

1/4 cup salsa

1 4 oz. can mild diced green chilies

6-8 burritos size flour tortillas (10-12 inch)

2 cups Cilantro Lime Rice (or plain rice seasoned with lime, salt and pepper*)

2 cups black beans or pinto beans (rinsed, drained)

1 recipe chipotle sauce (or sour cream or Greek yogurt)

guacamole (homemade or store-bought)

1 ½ cups shredded sharp or Monterrey Jack cheese

Instructions

If baking: Preheat oven to 400 degrees F. Add a baking rack on top of a baking sheet and spray with cooking spray; set aside.

Cook Beef

Heat 1/2 tablespoon oil in a large skillet over medium-high heat. Add the onions and saute for 2 minutes. Add the beef and cook while crumbling. When the beef is almost browned, drain off some of the excess grease.

Add the seasonings, garlic, salsa and green chilies and continue to cook until beef is completely cooked through. Taste and season with additional cayenne pepper if desired; set aside to slightly cool.

Layer and Roll Tortillas

Warm tortillas (cold tortillas are more likely to tear): Wrap the tortillas in damp paper towels and microwave for 20-30 seconds or until warm or toss each tortilla in a hot skillet for about 15 seconds each. Keep the tortillas warm before layering.

For 10-inch tortillas: Layer each tortilla with: 1/4 cup rice, 1/4 cup black beans, 1 1/2 tablespoons chipotle sauce or sour cream, 1 1/2 tablespoons guacamole, 1/3 cup ground beef, and 2 tablespoons cheese down the center of the tortilla (feel free to increase sauce, guac and cheese). (You do NOT need to cook uncooked tortillas first if using.)

For 12-inch tortillas: Layer each tortilla with: 1/3 cup rice, 1/3 cup black beans, 2 tablespoons chipotle sauce or sour cream, 2 tablespoons guacamole, 1/2 cup ground beef, and 3 tablespoons cheese down the center of the tortilla (feel free to increase sauce, guac and cheese). (You do NOT need to cook uncooked tortillas first if using.)

Roll up tortillas burrito style by folding in the edges next to the filling, folding up the bottom over the filling, then tightly rolling from the bottom, squeezing in any escaping filling as you roll. Place seam side down.

If meal prepping, tightly wrap burritos in foil at this time before toasting and either refrigerate or freeze (see Notes).

TO TOAST

To toast in the skillet: Heat cast iron skillet or nonstick skillet over medium heat, medium-low if your skillet runs hot so the cheese has time to melt. Working in batches, add burritos and toast, rotating as each sides turns golden.

To bake: Place burritos on prepared baking rack and lightly brush tops and sides with olive oil (or spray with nonstick cooking spray). Bake at 400 degrees for 18-20 minutes or until lightly golden. Broil each side if desired for extra crispiness.

To air fry: Working in batches, line burritos in the air fryer basket without touching. Air fry at 400 degrees F for 7-9 minutes, flipping halfway through.

SERVE

Serve burritos with extra chipotle sauce, sour cream, guacamole, salsa and hot sauce.