Two-Bean Beef Burrito
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Two-Bean Beef BurritoEven the pickiest of eaters will love these melty, cheesy burritos. they're perfect for post-soccer or hockey games or a poker night. Any leftovers are great for lunch the next day.1 user reviews.
Two-Bean Beef Burrito
Photography by Jodi Pudge
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 560560 cal |
| pro | 34 g34g pro |
| total fat | 21 g21g total fat |
| sat. fat | 9 g9g sat. fat |
| carb | 59 g59g carb |
| fibre | 13 g13g fibre |
| chol | 56 mg56mg chol |
| sodium | 1,084 mg1,084mg sodium |
| potassium | 723 mg723mg potassium |
| % RDI: | - |
| calcium | 2929 calcium |
| iron | 3838 iron |
| vit A | 2424 vit A |
| vit C | 1313 vit C |
| folate | 6262 folate |
Even the pickiest of eaters will love these melty, cheesy burritos. they're perfect for post-soccer or hockey games or a poker night. Any leftovers are great for lunch the next day.
Ingredients
- 2 tsp olive oil 2 tsp olive oil
- 1 onion , chopped1 onion, chopped
- 1 jalapeño pepper , seeded and finely chopped1 jalapeño pepper, seeded and finely chopped
- 8 oz extra-lean ground beef 8 oz extra-lean ground beef
- 1 clove garlic , minced1 clove garlic, minced
- 1/2 tsp ground cumin 1/2 tsp ground cumin
- 1/4 tsp pepper 1/4 tsp pepper
- 1 cup kidney beans , drained and rinsed1 cup kidney beans, drained and rinsed
- 1 tomato , diced1 tomato, diced
- 1 can (19 oz/540 mL) pinto beans , drained and rinsed1 can (19 oz/540 mL) pinto beans, drained and rinsed
- 4 large whole wheat tortillas 4 large whole wheat tortillas
- 2 cups lightly packed baby spinach 2 cups lightly packed baby spinach
- 1 cup shredded Monteray Jack cheese 1 cup shredded Monteray jack cheese or Cheddar cheese
Preparation
In large skillet, heat oil over medium-high heat; cook onion and jalapeño pepper until golden, about 6 minutes.
Stir in beef, garlic, cumin and pepper, breaking up beef with spoon; cook until browned, about 5 minutes. Stir in kidney beans and tomato; cook, stirring, for 2 minutes.
Meanwhile, in bowl, mash pinto beans with 2 tbsp water; divide among tortillas. Layer each with spinach and cheese; spoon beef mixture onto centre of each. Fold in sides; fold in top and bottom to meet over filling.
Bake, seam side down, on baking sheet in 400°F (200°C) oven until golden, about 7 minutes.
Stir in beef, garlic, cumin and pepper, breaking up beef with spoon; cook until browned, about 5 minutes. Stir in kidney beans and tomato; cook, stirring, for 2 minutes.
Meanwhile, in bowl, mash pinto beans with 2 tbsp water; divide among tortillas. Layer each with spinach and cheese; spoon beef mixture onto centre of each. Fold in sides; fold in top and bottom to meet over filling.
Bake, seam side down, on baking sheet in 400°F (200°C) oven until golden, about 7 minutes.
Source : Canadian Living Magazine: September 2011
- Keywords : Dinner; Mexican; Fall; Bake; Jalapeno pepper; Ground beef; Beans; Tortillas; Cheese;
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