Rice and Beef Burritos offer families a portable and worry-free meal when leading an on-the-go lifestyle.
Whether running to soccer practice, swimming lessons or a t-ball game, rice, fresh vegetables, black beans and lean ground beef will give your body the fuel it needs for maximum performance.
In a large skillet, cook ground beef over medium-high heat until no pink remains, about 10 minutes. Drain any fat, crumble and return meat to skillet.
Add onion, ancho chili powder and cumin. Cook, stirring often, until onions are slightly softened; about 5 minutes. Stir in beans and salsa. Cook until heated through, about 5 minutes. Stir in corn (do not need to thaw) and rice until well combined.
To serve: Spoon about 1 cup (250 mL) of the rice mixture in the center of each tortilla. Top with 1/2 cup (125 mL) lettuce and 1/4 cup (50 mL) of cheese and two pieces of avocado.
Add a sprig of cilantro, a squeeze of lime and dollop of sour cream/yogurt if desired. Fold bottom edge, then sides; roll up. Can be served cold, at room temperature or warmed in the microwave if desired.
* Substitute chili powder if ancho chili powder is not available
1/2 lb extra lean ground beef 1 cup minced onion 1 tsp ancho chili powder* 1/2 tsp ground cumin 1 19 oz (540 mL) can black beans, rinsed well and drained 1-1/2 cups salsa (mild, medium or hot) 1 cup frozen corn kernels 3 cups cooked white or brown short or long grain U.S. rice 6 10-inch whole grain tortillas 3 cups chopped romaine lettuce 1 cup shredded Monterey Jack cheese 12 thin slices, ripe avocado
Garnishes: Sprigs of cilantro Lime wedges Sour cream or plain yogurt
Per Serving (Size) 1/6 of filling Calories 440 Fat (g)11 Protein (g) 21 Carbs (g) 64 Fibre (g) 6 Sodium (mg) 750 Source: www.riceinfo.com