Are you looking for recipe inspiration? Beef and Black Bean Crunch Burritos special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Beef and Black Bean Crunch Burritos What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Beef and Black Bean Crunch Burritos, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Beef and Black Bean Crunch Burritos delicious at home, because as long as you know the trick, this dish can be a 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.
Well, this time, let's try it, and vary the Beef and Black Bean Crunch Burritos yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Beef and Black Bean Crunch Burritos using 18 ingredient type and 13 manufacturing steps. Here's how to make the dish.
with Blue Corn Chips, Pico de Gallo, and Lime Crema
Ingredients and spices that need to be prepared to make Beef and Black Bean Crunch Burritos:
- 8 oz Ground Beef
- 13.4 oz Black Beans (1 can)
- 1/2 cup Jasmine Rice
- 1 Roma Tomato
- 1/4 oz Cilantro
- 1 Yellow Onion
- 1 Jalapeño
- 1 Lime
- 2 tbsp Southwest Spice Blend
- 2 tbsp Sour Cream
- 2 Large Tortillas
- 1/2 cup Mexican Cheese Blend
- 1.5 oz Blue Corn Chips
- 1 tsp Hot Sauce
- 1 oz Vegetable Stock Concentrate
- 1 tsp Cooking Oil
- 1 tbsp Butter
- Salt and Pepper, to season
Steps to make a 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.
