1 lb ground beer, turkey or plant-based alternative
2 tsp onion powder
2 tsp granulated garlic
1 tsp ground cumin
1 tsp chili powder
2 cups salsa
2 cans (118g) diced green chilis, drained
1 can (398ml) black beans, drained and rinsed
1 can (398ml) refried beans
salt and freshly ground black pepper, to taste
5 cups cooked brown rice, cooled to room temperature.
5 cups shredded cheese (cheddar, pepper jack or Havarti)
20 8-in flour tortillas
How to make it
In large skillet over medium-high heat, add a splash of oil and sauté onions until softened and beginning to caramelize, about 5 minutes. Add ground beef and continue to cook until browned and just cooked through, skim off excess fat or use paper towels to absorb. Add spices, salsa, green chilis and both types of beans and mix well. Reduce heat and simmer for 5 to 10 minutes. Season to taste then remove from heat and cool to room temperature.
Lay a few tortillas on the kitchen counter. Sprinkle about ¼ cup (60 ml) shredded cheese horizontally across the centre of each tortilla, leaving about 2-in (5 cm) on either side. Top with ¼ (60 ml) cup rice and about ⅓ cup (80 ml) of the prepared filling. Fold in sides of tortillas then pull the bottom edge over the filling and roll tightly. Repeat with remaining tortillas.
Wrap each burrito with plastic wrap and place into large Ziplock bags and store in the freezer for up to 3 months. To reheat, remove plastic wrap from a frozen burrito and wrap with a paper towel. Place on a microwave safe plate and cook on high for one-minute intervals until the filling is hot. If desired, transfer to a frying pan, preheated over medium-high heat and cook for about a minute on either side or until the tortilla is crisp and lightly browned.
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1 cup finely chopped white onion
1 lb ground beer, turkey or plant-based alternative
2 tsp onion powder
2 tsp granulated garlic
1 tsp ground cumin
1 tsp chili powder
2 cups salsa
2 cans (118g) diced green chilis, drained
1 can (398ml) black beans, drained and rinsed
1 can (398ml) refried beans
salt and freshly ground black pepper, to taste
5 cups cooked brown rice, cooled to room temperature.
5 cups shredded cheese (cheddar, pepper jack or Havarti)
