Recipe of Quick Beef and Black Bean Crunch Burritos

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, How to Prepare Homemade Beef and Black Bean Crunch Burritos. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Beef and Black Bean Crunch Burritos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Beef and Black Bean Crunch Burritos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Beef and Black Bean Crunch Burritos is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Beef and Black Bean Crunch Burritos estimated approx 40 minutes.

To begin with this recipe, we have to prepare a few ingredients. You can cook Beef and Black Bean Crunch Burritos using 18 ingredients and 13 steps. Here is how you can achieve that.

with Blue Corn Chips, Pico de Gallo, and Lime Crema

Ingredients and spices that need to be Take to make Beef and Black Bean Crunch Burritos:

1. 8 oz Ground Beef
2. 13.4 oz Black Beans (1 can)
3. 1/2 cup Jasmine Rice
4. 1 Roma Tomato
5. 1/4 oz Cilantro
6. 1 Yellow Onion
7. 1 Jalapeño
8. 1 Lime
9. 2 tbsp Southwest Spice Blend
10. 2 tbsp Sour Cream
11. 2 Large Tortillas
12. 1/2 cup Mexican Cheese Blend
13. 1.5 oz Blue Corn Chips
14. 1 tsp Hot Sauce
15. 1 oz Vegetable Stock Concentrate
16. 1 tsp Cooking Oil
17. 1 tbsp Butter
18. Salt and Pepper, to season

Instructions to make to make Beef and Black Bean Crunch Burritos

1. In a small pot, combine rice, ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use
2. While rice cooks, dice tomato. Roughly chop cilantro. Halve, peel, and finely chop onion. Mince jalapeño, removing ribs and seeds for less heat. Zest and quarter lime.
3. In a small bowl, combine tomato, cilantro, 2tbsp onion, half the jalapeño, and a squeeze of lime juice to taste. Season with salt and pepper.
4. In a separate small bowl, combine sour cream with a squeeze of lime juice. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
5. Heat a drizzle of oil in a medium pot over medium-high heat. Add remaining onion and remaining jalapeño. Season with a pinch of salt. Cook until browned and softened, 1-2 minutes.
6. Add beans and their liquid, stock concentrate, Southwest Spice, salt and pepper. Bring to a simmer and cook until liquid has reduced, 5-7 minutes. Remove from heat.
7. Meanwhile, season beef with 1tbsp southwest spice blend, salt and pepper; cook ground beef in a separate fry pan until golden brown. Bring to a simmer.
8. Fluff rice with a fork; stir in 1tbsp butter and lime zest to taste. Season with salt and pepper.
9. Using your hands, break half the tortilla chips into bite-size pieces over a medium bowl. Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
10. Lay tortillas on a clean work surface. Place 1⁄3 cup rice in a line on the bottom third of each tortilla. Top rice with ½ cup bean mixture, 1/3 ground beef, and sprinkle with Mexican cheese. Top with a drizzle of crema, a bit of pico de gallo, and crushed tortilla chips.
11. Fold up bottom side of each tortilla over filling, then fold over left and right sides toward the filling. Roll up tortillas, starting with filled sides, to form burritos.
12. Halve burritos. Divide burritos and remaining rice, bean mixture, lime crema, pico de gallo, and tortilla chips between plates. Serve with hot sauce and any remaining lime wedges on the side.
13. Serve and Enjoy!

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