Beef and Bean Burritos

Name: Beef and Bean Burritos
Yield: Makes 6 burritos
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 1 1/2 cups, low-sodium chicken broth; 3/4 cup, long-grain white rice; 3 , garlic cloves, minced; 1/2 teaspoon, salt; 1/4 cup, minced fresh cilantro; 1/2 cup, low-sodium chicken broth; 1 (15-ounce) can, pinto beans, rinsed; 1 tablespoon, vegetable oil; 1 , onion, chopped fine; 3 tablespoons, tomato paste; 3 , garlic cloves, minced; 1 tablespoon, ground cumin; 1 teaspoon, dried oregano; 1 teaspoon, chipotle chile powder; 12 ounces 90 percent lean, ground beef; 1 tablespoon, lime juice; 3/4 teaspoon, salt; 6 (10-inch), flour tortillas; 10 ounces, sharp cheddar cheese, shredded (2 1/2 cups); 6 tablespoons, sour cream

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Appears in Cook's Country April/May 2013

Main Courses

Latin America & Caribbean

Mexican

Pasta, Grains, Rice & Beans

Meat

Beans

Beef

Broiling is the key to making tasty burritos with store-bought flour tortillas.

SERVESMakes 6 burritos

TIME1¼ hours

WHY THIS RECIPE WORKS

To make big, overstuffed burritos, we decided to trade long-braised meat for a simple ground beef and canned bean filling. We rely on tomato paste, spices, and lime juice to bump up the flavor, and mashing a portion of the beans helps the f...

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