Beef & Black Bean Burritos

Big, cheesy burritos stuffed with smoky spiced beef, black beans, tomatoes and green chile, toasted golden in the skillet. A family taco-night favorite that freezes beautifully.

Ingredients

• 1 lb ground beef
• 1 onion, finely chopped
• 1 jalapeño, minced
• 14.5 oz can diced tomatoes
• 15 oz can black beans, with liquid
• 6 large flour tortillas
• 2 cups shredded Mexican cheese
• 1 romaine heart, shredded
• ¼ cup sour cream
• ½ cup salsa

From your pantry: 1 tsp ground cumin, ½ tsp smoked paprika, 1 tsp chili powder, ½ tsp salt, ¼ tsp pepper, 1 tsp oil.

Instructions

1. Brown the beef in a large skillet over medium-high heat, breaking it up, about 5 minutes. Spoon off most of the fat.
2. Add the onion, jalapeño, cumin, paprika and chili powder and cook until the onion softens, 3 to 4 minutes.
3. Stir in the tomatoes and beans with their liquid. Simmer over medium-low, stirring now and then, until thick and no longer soupy, 8 to 10 minutes. Season with salt and pepper.
4. Warm the tortillas. Sprinkle cheese down the middle of each, add the beef filling and more cheese, then fold in the sides and roll up tightly.
5. Toast the burritos seam side down in a lightly oiled skillet over medium heat until golden, 2 minutes per side. Serve with lettuce, salsa and sour cream.

Tip: Cook the filling until it's quite dry. Excess liquid makes burritos soggy and they'll split when you roll them.

Nutrition per serving

Good for

Adapted from Natasha's Kitchen.

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