Beef Burritos
Beef Burritos
Ingredients
- ¾ cup (180 ml) cold water
- ½ cup (100 g) basmati rice
- ¼ tsp salt
- 1 lb (450 g) lean ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 red bell pepper, seeded and thinly sliced
- 1 can (14 oz/398 ml) black beans, rinsed and drained
- 1 tbsp chili powder
- 1 tsp ground cumin
- 4 soft flour tortillas, each 12 inches (30 cm) in diameter
- 3 cups (180 g) iceberg lettuce, thinly sliced
- ½ cup (125 ml) salsa, plus more for serving
- 1 cup (150 g) frozen corn kernels, thawed
- 1 ½ cups (150 g) Tex-Mex cheese, grated
Instructions
- In a small pot, bring the water, rice and salt to a boil. Cover and cook over very low heat for 8 minutes. Remove from the heat and let sit for 4 minutes.
- Meanwhile, in a large non-stick skillet over medium-high heat, cook the beef in the oil for 5 minutes, breaking it up with a wooden spoon. Season with salt and pepper. Add the bell pepper and cook for another 3 minutes. Add the black beans and spices. Mix well. Adjust the seasoning.
- Place the tortillas on a work surface. Layer in the rice, lettuce, beef mixture, salsa, corn and cheese, dividing the fillings equally among the tortillas. Fold the sides of the tortillas in towards the centre and tightly roll up from bottom to top to seal in the fillings. Turn the burritos over so the seams are underneath. Cut in half. Serve with more salsa, if desired.
Beef Burritos