Weeknight Beef and Bean Burritos
By America's Test KitchenPublished on June 7, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
½ cup water 1 (15-ounce) can pinto beans, rinsed1 tablespoon vegetable oil 1 onion, chopped fine1 tablespoon ground cumin 1 teaspoon chipotle chile powder 1 ½ pounds 90 percent lean ground beef 1 teaspoon salt 4 (10-inch) flour tortillas 4 ounces sharp cheddar cheese, shredded (1 cup)2 cups shredded iceberg lettuce
Before You Begin
Serve with sour cream, hot sauce, and lime.
Instructions
- Combine water and half of beans in medium bowl and coarsely mash with potato masher. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until just beginning to brown, about 5 minutes. Stir in cumin and chile powder and cook until fragrant, about 1 minute. Add beef, breaking up pieces with wooden spoon, and cook until no longer pink, about 10 minutes. Stir mashed bean mixture into meat mixture. Cook, stirring constantly, until nearly all liquid has evaporated, about 3 minutes. Stir in remaining whole beans and salt. Remove from heat, cover, and set aside.
- Wrap tortillas in clean dish towel and microwave until soft and pliable, about 1 minute. Arrange tortillas on counter. Divide beef-and-bean filling, cheddar, and lettuce evenly among tortillas. Fold sides of tortillas over filling, fold bottoms of tortillas over sides and filling, and roll tightly. Slice in half on bias and serve.
Time
30 minutesYield
Serves 4Ingredients
½ cup water
1 (15-ounce) can pinto beans, rinsed
1 tablespoon vegetable oil
1 onion, chopped fine
1 tablespoon ground cumin
1 teaspoon chipotle chile powder
1 ½ pounds 90 percent lean ground beef
1 teaspoon salt
4 (10-inch) flour tortillas
4 ounces sharp cheddar cheese, shredded (1 cup)
2 cups shredded iceberg lettuce
Ingredients
½ cup water
1 (15-ounce) can pinto beans, rinsed
1 tablespoon vegetable oil
1 onion, chopped fine
1 tablespoon ground cumin
1 teaspoon chipotle chile powder
1 ½ pounds 90 percent lean ground beef
1 teaspoon salt
4 (10-inch) flour tortillas
4 ounces sharp cheddar cheese, shredded (1 cup)
2 cups shredded iceberg lettuce
Ingredients
½ cup water
1 (15-ounce) can pinto beans, rinsed
1 tablespoon vegetable oil
1 onion, chopped fine
1 tablespoon ground cumin
1 teaspoon chipotle chile powder
1 ½ pounds 90 percent lean ground beef
1 teaspoon salt
4 (10-inch) flour tortillas
4 ounces sharp cheddar cheese, shredded (1 cup)
2 cups shredded iceberg lettuce
Why This Recipe Works
Combining mashed and whole beans adds textural variety to these burritos.
Before You Begin
Serve with sour cream, hot sauce, and lime.
Instructions
- Combine water and half of beans in medium bowl and coarsely mash with potato masher. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until just beginning to brown, about 5 minutes. Stir in cumin and chile powder and cook until fragrant, about 1 minute. Add beef, breaking up pieces with wooden spoon, and cook until no longer pink, about 10 minutes. Stir mashed bean mixture into meat mixture. Cook, stirring constantly, until nearly all liquid has evaporated, about 3 minutes. Stir in remaining whole beans and salt. Remove from heat, cover, and set aside.
- Wrap tortillas in clean dish towel and microwave until soft and pliable, about 1 minute. Arrange tortillas on counter. Divide beef-and-bean filling, cheddar, and lettuce evenly among tortillas. Fold sides of tortillas over filling, fold bottoms of tortillas over sides and filling, and roll tightly. Slice in half on bias and serve.
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