Remember my favorite brown rice recipe I shared last week? It goes great in burritos.
You can be flexible with this recipe. I think some chopped cilantro along with sauteed onions and peppers would be a great addition to the filling, but I was looking for a quick and easy throw-together, plus I’m the only one in my family who
doesn’t gag on appreciates cilantro.
And if you want a saucy filling, add some liquid or sauce of your choice. But with young children in the house, we prefer a drier filling, which has significantly less mess-potential. This is a mom-friendly recipe. Anyway, feel free to improvise.
CHEESY BEEF, BEAN AND RICE BURRITOS
1 recipe The Best Brown Rice Ever, prepared
6 – 8 cups cooked black beans
2 lb. browned ground beef
Your choice of seasoning. For this amount of filling, I used about 3/4 cup of Penzey’s taco seasoning
Burrito-size flour tortillas
Shredded cheddar, monterey jack or cheese of your choice
Mix all filling ingredients.
Spoon about 1/2 cup filling on each tortilla, top with as much cheese as you like, and roll up. I can’t remember how many I made—at least 30, I think, with filling left over since I ran out of tortillas. The filling itself made a great meal too, served with shredded cheese, sour cream and tortilla chips.
When you need a planning-free meal, pull these from the freezer and bake in preheated 375 degree oven for about an hour. Serve with a salad, and dinner’s done.