BEEF, BLACK BEAN AND SPANISH RICE BURRITOS
This is the first original recipe I've posted on this site, I'm so excited...It's one of the few meals that I literally just throw together, but I'll try to write it down. When our family eats tacos, we usually have homemade spanish rice, homemade refried beans and tacos. Tonight I had an epiphany....why not double what I normally make and make up some burritos with the leftovers and throw them in the freezer? I usually make this recipe from scratch because they taste that good, but why not cook once and eat twice? This will make a great OAMC meals also, though I haven't tried it yet. I'll give you the ingredients for making it from scratch, and if you decide to turn it into two meals, just double everything...If you don't have the spices separately, just use a taco mix pack. We like ours without salt and really spicy, so I tamed this back a bit. If you like a runny, non-chunky salsa, you don't have to add as much water.
Provided by enestvmel
Categories Rice
Time 40m
Yield 8 burritos, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350.
- 2. Start on the spanish rice first, as it will take the longest. In a pot, put rice, salsa and water. Bring to a boil, reduce heat to medium low and cover. Cook for about 17-19 minutes.
- 3. Begin to brown ground beef in a pan, add all seasoning and cook until browned. May need to drain fat, depending on how you like your beef. Don't worry about getting your meat a little spicier than you might normally like it, because combining all these will tame down your meat and make the overall meal better.
- 4. While the meat is browning you can start the beans. In a sauce pan, heat up the oil. I drain almost all of the liquid out of the can and put it the pan. I add the garlic powder after the beans and real garlic before.
- 5. When all are finished cooking, I mix in a large bowl and mix in the cheese. I spray a 9x13 pan. I fill the tortillas and wrap them up like burritos and put them in the pan. I put it in the oven for about 15 minutes. We usually just add salsa on top of it.
- 6. If you're going to freeze, put in a plastic bag and lay flat in the freezer. I would thaw them out the day you're going to cook them. You may need to cook them a little longer if they're cold out of the refrigerator.
Nutrition Facts : Calories 855.4, Fat 33.5, SaturatedFat 14.2, Cholesterol 106.8, Sodium 1045.5, Carbohydrate 92.7, Fiber 11.1, Sugar 3.6, Protein 44.8
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Jaanee Jaan
[email protected]These burritos are the best! I've made them several times and they're always perfect.
Eneyda Ozuna
[email protected]I made these burritos for a party and they were a huge hit. Everyone loved them!
Darina Husakova
[email protected]These burritos are a little bit spicy for my taste, but I still really enjoyed them. I just added a little less chili powder next time I made them.
Mohammadi dunya
[email protected]I'm not a huge fan of black beans, but I really enjoyed them in these burritos. The combination of flavors is perfect.
blessing Idumah
[email protected]These burritos are a great way to use up leftover beef and rice. I always have some leftover rice in my fridge, so it's nice to have a recipe that uses it up.
Sawon
[email protected]I love that these burritos can be made ahead of time and frozen. It's so convenient to have a healthy and delicious meal on hand when I'm short on time.
Ak47 Naeem
[email protected]These burritos are the perfect meal for a busy weeknight. They're quick and easy to make, and they're always a crowd-pleaser.
Deby Lubega
[email protected]The beef, black bean, and Spanish rice filling is so flavorful and satisfying. I especially love the combination of spices.
Ahm G
[email protected]I've made these burritos several times now and they're always a hit. I love that they're so versatile - I can add or subtract ingredients depending on what I have on hand.
forst Step
[email protected]These burritos were a huge hit with my family! They were so easy to make and the flavors were amazing. I will definitely be making them again.