Ingredients
- 3/4 cup White rice
- 1 cup Chicken broth
- 1 tsp Chili powder
- 1 tsp Ground cumin
- ½ tsp Garlic powder
- ¼ tsp Dried oregano
- 1 tbsp Paprika
- 1 tbsp Tomato paste
- 3/4 lb Ground beef
- 4 Whole wheat tortilla
- 2 cups Pinto beans drained and rinsed
- 4 oz Monterey jack cheese shredded
- 2 cups Romaine lettuce shredded
- 1/2 Tomato diced
- 2 tbsp Fresh cilantro chopped
Instructions
- Cook the rice according to the instructions on the package. Once cooked, drain any excess water if necessary, season with salt and pepper, cover with a lid to keep warm and set aside.
- In a saucepot over medium heat, bring the broth, chili powder, cumin, garlic powder, oregano, paprika, and tomato paste to a simmer. Simmer until it starts to thicken and deepens in color. Whisk to make sure there are no lumps then remove from heat.
- Preheat oven broiler on low.
- Heat a non-stick pan over medium heat; add the ground beef and season with salt and pepper. Cook until browned (about 3-5 minutes), making sure to crumble the beef as it cooks; then drain the excess fat.
- Lay the tortillas on a flat surface and spoon the beef, rice, and beans into the center. Fold in the ends and roll up tightly. Place them seam side down on a foil-lined baking sheet. Top with sauce and cheese.
- Place under the broiler until the cheese has melted, about 3-5 minutes.
- Serve with shredded lettuce and tomato on the side. Garnish with cilantro.
Nutrition
Calories: 684kcal | Carbohydrates: 70g | Protein: 35g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 680mg | Potassium: 954mg | Fiber: 11g | Sugar: 3g | Vitamin A: 3505IU | Vitamin C: 9mg | Calcium: 327mg | Iron: 6mg
Smothered Burrito
Ingredients
- 3/4 cup White rice
- 1 cup Chicken broth
- 1 tsp Chili powder
- 1 tsp Ground cumin
- ½ tsp Garlic powder
- ¼ tsp Dried oregano
- 1 tbsp Paprika
- 1 tbsp Tomato paste
- 3/4 lb Ground beef
- 4 Whole wheat tortilla
- 2 cups Pinto beans drained and rinsed
- 4 oz Monterey jack cheese shredded
- 2 cups Romaine lettuce shredded
- 1/2 Tomato diced
- 2 tbsp Fresh cilantro chopped
Instructions
- Cook the rice according to the instructions on the package. Once cooked, drain any excess water if necessary, season with salt and pepper, cover with a lid to keep warm and set aside.
- In a saucepot over medium heat, bring the broth, chili powder, cumin, garlic powder, oregano, paprika, and tomato paste to a simmer. Simmer until it starts to thicken and deepens in color. Whisk to make sure there are no lumps then remove from heat.
- Preheat oven broiler on low.
- Heat a non-stick pan over medium heat; add the ground beef and season with salt and pepper. Cook until browned (about 3-5 minutes), making sure to crumble the beef as it cooks; then drain the excess fat.
- Lay the tortillas on a flat surface and spoon the beef, rice, and beans into the center. Fold in the ends and roll up tightly. Place them seam side down on a foil-lined baking sheet. Top with sauce and cheese.
- Place under the broiler until the cheese has melted, about 3-5 minutes.
- Serve with shredded lettuce and tomato on the side. Garnish with cilantro.
Nutrition
Calories: 684kcalCarbohydrates: 70gProtein: 35gFat: 29gSaturated Fat: 13gCholesterol: 86mgSodium: 680mgPotassium: 954mgFiber: 11gSugar: 3gVitamin A: 3505IUVitamin C: 9mgCalcium: 327mgIron: 6mg
Tried this recipe?Let us know how it was!