Are looking for a beef and black bean crunch burritos recipe that is appetizing? How to prepare it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious beef and black bean crunch burritos should had aroma and taste that can provoke everyone’s taste.

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Ingredients and seasonings required in prepare

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

Add a little water if the mixture. Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Fold sides and ends of tortilla over filling and roll up.

How to cook 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!
14. Done and ready to serve!

Can you freeze Beef and Bean Burritos? Wrap burritos individually in paper towels, then foil. Place paper towel-wrapped burritos on a microwave-safe plate. Serve with toppings of your choice. Sprinkle with the cheese, tomato and lettuce.

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