Sunday, December 7, 2014

Beef, Bean and Rice Burritos...


Burritos are ubiquitous, popping up on street corners just about everywhere. They make terrific, healthy handheld meals that are fast, portable and delicious... satisfying for breakfast, lunch, a hearty snack or dinner. My kids were all over me about making these this weekend and I gladly obliged! When kids get their hands in preparing and customizing their food, they are more likely to take pleasure in eating it too! And who can resist a beautiful burrito? Get creative with your family and make your own masterpieces on the comfort of your table.

Beef, Bean and Rice Burritos (mildly spicy)
Makes 6 to 8 servings

1 lb. round eye, thinly sliced or lean ground beef 
2 Tbsp. olive oil, divided
1 onion, cut in half, with one half thinly sliced, and the other half, chopped
2 cloves garlic, minced and divided
1-1/2 cups long grain rice, prepared according to brand instructions
1 tsp. salt
1 Tbsp and 1/2 tsp. chili powder, divided
1/2 tsp. coriander powder
1-1/2 tsp. cumin, divided
1/4 tsp. ground black pepper 
1/2 cup tomato sauce or salsa, divided
1 can refried beans
flour tortillas, warmed in the oven
vegetables for filling: cilantro, green and red onions, diced tomatoes, spinach, avocado, shredded cheddar, pickled jalapenos
lime wedges, salsa, sour cream and hot sauce

Freeze beef for one hour to make slicing thinly more easy. Substitute onions and garlic in beef mixture for
1/2 tsp. each of onion and garlic powder in a pinch.

Love the vibrant colours! Prepare avocado just before eating with a splash of lime juice to prevent browning.

Prepare the rice first by bringing water in small saucepan to a boil. Add rice and cook according to package instructions. Remove from heat and let stand for five minutes or until water is absorbed. Meanwhile, cook the refried beans in a saucepan according to can instructions.

Heat 1 Tbsp. oil on medium high heat in a large skillet, and sauté chopped onions until tender. Add 1/2 garlic; cook one minute longer. Stir in 1 Tbsp. chili powder and 1 tsp. cumin until combined. Add rice; cook and stir for four minutes then add 1/4 cup tomato sauce or salsa and toss until heated through. 


Heat remaining 1 Tbsp. oil on medium high heat in same skillet and cook sliced onions and remaining garlic for one minute. Stir in salt, 1/2 tsp. chili powder, coriander powder, 1/2 tsp. cumin, black pepper and add the beef and toss well. Just before cooked, add remaining 1/4 cup tomato sauce or salsa. Remove onto plate.


Look at that gorgeous DIY spread...






















Filler up down the centre.......... first beans, rice and beef, and then anything goes but not too much or it will burst.




Spread some beans to help seal the wrap.



Place rolled tortillas seal side down on slightly greased hot grill or pan and cook both sides until brown.



Yummy mom!

Now that's what I call a big burly burrito! Deelish!!




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