Healthy Brown Rice and Beef Burritos
You’ll love this healthy spin on a Mexican classic.
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 250 g extra-lean ground beef
- 1 cup onion minced
- 1 tsp ancho chili powder
- 1/2 tsp ground cumin
- 1 540ml can black beans rinsed well and drained
- 1 1/2 cups salsa (mild, medium or hot)
- 1 cup frozen corn kernels
- 3 cups cooked brown short or long grain rice
- 6 10-inch whole grain tortillas
- 3 cups romaine lettuce chopped
- 1 cup Monterey Jack cheese shredded
- 12 thin slices ripe avocado
- Garnishes
- sprigs cilantro
- Lime wedges
- sour cream or plain yogurt
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large skillet, cook ground beef over medium-high heat until no pink remains, about 10 minutes. Drain any fat, crumble and return meat to skillet.
- Add onion, ancho chili powder and cumin. Cook, stirring often, until onions are slightly softened, about 5 minutes.
- Stir in beans and salsa. Cook until heated through, about 5 minutes. Stir in corn (do not need to thaw) and rice until well combined.
To Serve
- Spoon about 1 cup (250 ml) of the rice mixture in the center of each tortilla. Top with 1/2 cup (125 ml) lettuce and 1/4 cup (50 ml) cheese and two pieces of avocado. Add a sprig of cilantro, a squeeze of lime and dollop of sour cream/yogurt if desired. Fold bottom edge, then sides; roll up.
- Rice and beef burritos can be served cold, at room temperature or warmed in the microwave if desired.
Recipe Notes
Recipe Courtesy of USA Rice Federation
