Beef and Bean Burritos

Recipe by: Cook’s Country April/May 2013, modified by the O’Connor clan

Servings: 4

Amount	Ingredient	Prep Notes
1.5 cups	chicken broth
3/4 cup	long grain white rice
3 cloves	minced garlic
1/2 teaspoon	salt
1/4 cup	fresh cilantro	1/4 teaspoon if dry
1/2 cup	chicken broth
15 ounces	canned black beans
1 tablespoon	vegetable oil
1	onion	chopped
3 tablespoons	tomato paste
3 cloves	minced garlic
1 tablespoon	cumin
1 teaspoon	oregano
1 teaspoon	chili powder
1 pound	ground beef
1 tablespoon	lime juice
3/4 teaspoon	salt
	tortillas
	cheese
	sour cream

• bring 1.5 cups of broth, rice, 3 cloves of garlic, and 1/2 teaspoon of salt to a boil in a small saucepan. Add dry cilantro at this point. Reduce heat to low, cover, and cook until liquid is absorbed, about 20 minutes
• remove rice from heat and let sit still covered for 10 minutes. Add fresh cilantro if using, fluff rice, and set aside
• meanwhile, combine 1/2 cup of broth and half of the beans and mash the beans
• heat oil in a skillet over medium heat. Cook onion until it just begins to brown
• stir in tomato paste, 3 cloves of garlic, cumin, oregano, and chili powder and cook until fragrant, about 1 minute
• add beef and cook until no longer pink
• stir mashed bean mixture into meat mixture and cook until all the liquid has evaporated
• stir in remaining beans, lime juice and 3/4 teaspoon of salt, remove from heat, and set aside
• assemble burritos as desired. Broil burritos if desired

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