Editor’s Note: This might be the longest drought in my blog-writing history. Between vacation and giant projects at work, I barely know what happened to August, September and most of October. Which meant, of course, that things here took a backseat to everything else in life, unfortunately. I did keep taking pictures, so hopefully I’ll get through them and share things with the world sooner rather than later. Until then… enjoy some burritos!
I had the privilege of borrowing The Best Mexican Recipes for a few weeks earlier this summer, and it was fun. I didn’t love everything I tried, but there were definitely some home runs (and I had to return it to the library before I tried everything that I wanted).
This is one of those hits. We liked it so much that I made it twice in three weeks, which is saying something, especially when I had the book for a limited time. (We really liked the Swiss chard and pinto bean burritos from the book as well, in case you’re looking for a meatless Monday burrito option.)
I was a little worried that these would be too spicy for Andy, since they use chipotle chili powder instead of regular chili powder, but, Andy, in true Goldilocks fashion, declared that they were just right. He thinks they’d be better without the sour cream, but I completely disagree.
This recipe also introduced me to my new, go-to Mexican rice. Unless it’s a risotto, I struggle with rice. It always seems kind of blah to me. America’s Test Kitchen called for chicken broth in the rice, instead of water, and that makes a world of difference! It was good enough where I caught myself snacking on the rice while I finished making the rest of the burrito components, and that never happens in my kitchen.
I did discover that these are MUCH easier to roll / fill when you buy 10″ tortillas. The first time I made these, I just grabbed the next size up of the tortillas that I normally buy. They had a large “10” on the package, so I figured they were what I was looking for. (This is what you get when you shop in a hurry after work.) Turns out the “10” was the quantity, not the size. Whoops.
Beef and Bean Burritos
1 3/4 cups chicken broth, divided
3/4 cup long grain white rice, rinsed
6 garlic cloves, minced, divided
1/4 cup minced cilantro, plus extra for garnish if desired
1 tablespoon vegetable oil
1 onion, finely chopped
3 tablespoons tomato paste
1 tablespoon cumin
1 teaspoon dried oregano
1 teaspoon chipotle chili powder
12 ounces 90% lean ground beef
1 15-ounce can of pinto beans, rinsed and drained
1 tablespoon fresh lime juice
6 10″ flour tortillas
10 ounces sharp cheddar cheese, shredded (2 1/2 cups), divided
6 tablespoons sour cream
First, make the rice. Combine 1 1/4 cups of chicken broth, rice, three minced garlic cloves and 1/2 teaspoon of salt in a small-medium saucepan over medium-high heat. Bring to a boil, then cover and reduce heat to medium-low. Cook until all of the broth has absorbed and rice is tender, about 20 minutes. Remove pan from heat and let sit, covered, for about 10 minutes before fluffing with a fork and adding the chopped cilantro. Set rice aside, keeping it covered to stay warm.
While the rice is cooking, prepare the rest of the filling. Heat the oil in a 12″ skillet over medium heat until it shimmers. (ATK recommends a non-stick skillet; I used my 12″ Lodge.) Add the onion to the pan and cook until it softens, about five minutes. Stir the tomato paste, the rest of the garlic, cumin, oregano and chili powder. Cook until fragrant, about 1 minute. Add the ground beef to the skillet, breaking up any large pieces with a wooden spoon, and cook until no longer pink, about 10 minutes.
Place half of the pinto beans in a small bowl with the remaining broth. Use a potato masher to coarsely mash them into a chunky paste. Stir the mashed beans into the skillet with the cooked beef. Cook, stirring constantly, until the liquid evaporates from the skillet. Remove the pan from the heat and stir in the remaining beans, lime juice and 3/4 teaspoon salt.
Place oven rack 6″ below the broiler and heat broiler. Line a baking sheet with aluminum foil.
Microwave tortillas until warm and pliable, about 30 seconds to one minute. Lay tortillas out on the counter. Divide rice evenly among the six tortillas, placing it toward the bottom edge of the tortillas. Divide the beef and bean mixture evenly among the tortillas, then divide 1 1/2 cups of cheddar cheese between the six tortillas, topping each one with about 1/4 cup of cheese. Put a tablespoon of sour cream on the top of the filling in each tortilla.
Next, roll up each tortilla. Fold the sides over the filling, and then fold the bottom up over the filling. Pull the edge tight, then tightly roll the tortilla into a burrito. Repeat with the remaining tortillas.
Place the burritos seam side down on the prepared cookie sheet and top with the remaining cheese. Broil until the cheese melts and starts to turn golden brown, about three to five minutes. Serve warm.
Click here for a printable version.