Beef Burrito Recipe

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  Vegetable oil(15g)
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  90/10 Ground Beef(454g)
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  Chili powder(8g)
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  Oregano, Dried(5g)
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  Cumin, Ground(5g)
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  ¾ teaspoon kosher salt
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  Garlic powder(3g)
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  Paprika, Smoked(3g)
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  Yellow Onion
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  Beans, Black, Canned, Drained
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  Salsa, Prepared, Red, Store-Bought(240g)
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  Flour Tortillas
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  Mexican Blend Cheese(227g)

  Pre-shredded Mexican blend cheese. Any store brand works.

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  Sour Cream

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Avocado
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  Hot Sauce, Frank'S RedHot
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  Cilantro, Fresh

Instructions

1. 1Heat vegetable oil in a large skillet over medium-high heat, swirl to coat, then add the ground beef. Press it into a 1/2-inch-thick patty with the back of a spoon and let sizzle for 3–4 minutes until a crust forms on the bottom.
2. 2Break the beef into small pieces with a sturdy spoon, then sprinkle the chili powder, oregano, cumin, garlic powder, and smoked paprika over top. Scatter the onion across the meat and stir occasionally, cooking for 4 minutes more over medium-high heat until the beef is cooked through and no longer pink.
3. 3Stir in the black beans and salsa, scraping up any browned bits from the pan. Cook for 1 minute over medium-high heat, stirring occasionally, until most of the liquid has reduced and the beans are warmed through.
4. 4Lay each flour tortilla on a work surface and sprinkle one-sixth of the shredded cheese down the center in a line. Top each with one-sixth of the beef and bean filling (about 2/3 cup), then add another portion of cheese on top.
5. 5Fold the two short ends of each tortilla toward the center, then roll one long side up and over the filling to enclose it completely. Repeat with all remaining tortillas.
6. 6Divide the assembled burritos evenly into an airtight container while the filling is still warm, then cool to room temperature before sealing and refrigerating.
7. 7When ready to eat, heat a nonstick skillet over medium heat. Place a burrito seam-side down in the skillet and cook for 1–2 minutes until golden brown on the bottom, then flip and cook the other side for 1–2 minutes until golden brown.
8. 8Let cool for a few minutes, then serve hot topped with sour cream, avocado, Frank's RedHot Sauce, and fresh cilantro as desired.