Rice and Beef Burritos
6 servings
Appetizers & Snacks
On-The-Go Fuel: Rice and Beef Burritos for active families.
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.
Brown Rice, Long Grain, Short Grain
Ingredients
1/2 lb (250 g) extra lean ground beef
1 cup (250 mL) minced onion
1 tsp (5 mL) ancho chili powder
1/2 tsp (2 mL) ground cumin
1 19 oz (540 mL) can black beans, rinsed well and drained
1-1/2 cups (375 mL) salsa (mild, medium or hot)
1 cup (250 mL) frozen corn kernels
3 cups (750 mL) cooked white or brown short or long grain U.S. rice
6 10-inch whole grain tortillas
3 cups (750 mL) chopped romaine lettuce
1 cup (250 mL) shredded Monterey Jack cheese
12 thin slices, ripe avocado
Garnishes:
Sprigs of cilantro
Lime wedges
Sour cream or plain yogurt
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Can be served cold, at room temperature or warmed in the microwave if desired.
Recipes by riceinfo.com