Beans, Beef and Rice Burritos
I should totally call this “triple threat burritos”. They were so amazingly yummy and satisfying, and beyond delicious… Oh, I’ve said that already. I can’t even tell you how easy there are, and my whole family agreed one of the best burritos that I’ve ever made. They are loaded with proteins and favor. The combination just works so well together, and you will not going to be let down, I promise you that.
Fantastic for crowds, for game day, hello, Super Bowl gonna be here before you know it, and it feeds a family of 5 very well. You are going to be full from one, but your hands will reach for a second.
I served it with two simple salads; tomatoes, cucumber, avocado, red onion, parsley and a regular mixed organic blend of mixed baby greens that I just used salt, oil, and lemon/ lime juice on both.
Beans, Beef and Rice Burritos
- 8 Soft Flour Tortillas (Medium)
- 1 can (16 OZ) Refried Beans
- 2 cups Mexican Blend Cheese (Any brand is fine)
- 1 teaspoon Oil (olive oil, canola or vegetable)
- 1 lbs. Ground Beef 80/20
- 2 teaspoon Onion Powder
- 2 teaspoon Garlic Powder
- 2 teaspoon ground Cumin
- 2-3 teaspoons Chili Powder
- Salt and Ground Black Pepper, to taste
- OR Use Taco Seasoning Mix
- 1 1/2 cups Rice,
- 2.6 cups Water
- 1 teaspoon salt
- Drizzle of Oil
- 1/2 cup Enchilada Sauce
- Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet and cook for 3-5 minutes, or until the meat is no longer red. Drain or spoon out all the excess oil. To the beef add all the other ingredients for the beef. Season with salt and ground black pepper to taste. A couple of pinches of both, until you reach your preferences. Set aside.
- Wash Rice 2-3 times under cold water to get rid of starch, then fill the pot wth clean cold water, add salt and a drizzle of oil. Turn the heat on high, until water starts to bubble, then stir, and turn the heat to simmer, low temperature. Cover and allow it to simmer for 7 minutes. Turn the heat off, and remove the pot from the heat Do not take the lid off. Allow it to steam for 5 more minutes under the lid. Remove the lid after 5 minutes and fluff a rice with a fork. Add Enchilada sauce and mix.
- Preheat oven to 375 degrees Fahrenheit.
- Spread one to one and a half tablespoons of refried beans on the tortilla, add the seasoned ground beef same amount, add cheese and Rice.
- Fold and roll, make sure to tuck the ends in. You may line the baking dish with parchment paper, but it’s not necessary. Do the same with all the tortillas.
- I had just a bit of leftover cheese so I sprinkle that on top of the burritos.
- Bake for 15 minutes to 20 minutes, depending on your oven.
- Serve with salad, pico de gallo, sour cream, etc. Heat leftover enchilada sauce, and serve it as a dip.
- Mexican Cheese Blend: Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheeses add a creamy, smooth flavor perfect for this kind of burritos.
- You can use leftover rice, instant rice, Spanish rice, or any that you prefer. It really is up to your preferences.
- If you do not eat red meat, you can most certainly use ground chicken or turkey, just make sure to add more oil because chicken and/or turkey is lean and do not contain as much fat compared to ground beef.
- In the case of tortillas, use what you have. Larger would be fine too, but you would probably end up with 4-5 burritos instead of 8.
- I found that it is the easiest to roll if you spread the refried beans first. and then add other fillings on top. No particular order, do it, however, you would like.
- Don’t get confused… I totally forgot to mix enchilada sauce in the rice for the first couple of tortillas, and then realized what I was doing.