Ingredients: |
Ingredients: RICE MIXTURE: 1 1/2 cups low-sodium chicken broth
3/4 cup long-grain white rice
3 garlic cloves, minced
1/2 tsp salt
1/4 cup minced fresh cilantro
BEEF-AND-BEAN FILLING:
1/2 cup low-sodium chicken broth
1 (15 oz) can pinto beans, rinsed and drained
1 tbsp vegetable oil
1 onion, finely chopped
3 tbsp tomato paste
3 garlic cloves, minced
1 tbsp ground cumin
1 tsp each dried oregano and chipotle chile powder (available at Bulk Barn)
12 ounces 90% lean ground beef
1 tbsp lime juice
3/4 tsp salt; 6 large size flour tortillas; 10 ounces sharp cheddar cheese, shredded (2 1/2 cups); 6 tbsp sour cream
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Directions: |
Directions:1. For the rice: Bring broth, rice, garlic and salt to boil in small saucepan over medium-high heat. Reduce heat to low, cover, and cook until rice is tender and all liquid has been absorbed, about 20 minutes. Remove rice from heat and let sit, covered, for 10 minutes. Add cilantro, fluff rice with fork, cover, and set aside.
2. For the Beef-and-Bean Filling: Meanwhile, combine broth and half of beans in medium bowl. Using potato masher, coarsely mash beans together with broth. Heat oil in 12 inch nonstick skillet over medium heat until shimmering. Add onion and cook until just beginning to brown, about 5 minutes. Stir in tomato paste, garlic, cumin, oregano and chile powder and cook until fragrant, about 1 minute. Add beef, breaking up pieces with spoon, and cook until no longer pink, 8 to 10 minutes.
3. Stir mashed bean mixture into meat mixture. Cook, stirring constantly, until nearly all liquid has evaporated, about 3 minutes. Stir in remaining whole beans, lime juice, and salt. Remove from heat, cover and set aside.
4. Adjust oven rack 3 inches from broiler element and heat broiler. Line rimmed baking sheet with foil. Wrap tortillas in clean tea towel and microwave until soft and pliable, about 90 seconds. Arrange tortillas on counter. Put 1/4 cup rice, 1/4 cup beef mixture and 1/4 cup shredded cheese on each tortilla, spreading across bottom but leaving space on both sides of tortilla empty. Dollop each tortilla with 1 tbsp sour cream. Fold sides of tortilla over filling, fold bottom of tortilla over sides and filling, and roll tightly. Transfer to prepared baking sheet, seam side down. Sprinkle remaining cheese over all burritos. Transfer to oven and broil under cheese is melted and starting to brown, 3 to 5 minutes, rotating sheet halfway through broiling. |
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