Burritos
Yield
4 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
flour tortillas (10-inch)
|
*
|
| ½ | pound |
ground beef, lean
|
|
| 1 | cup |
onions
chopped |
|
| 15 | ounces |
black beans
drained |
|
| 10 | ounce |
tomatoes, canned
with green chiles |
|
| 2 | teaspoons |
chili powder
|
|
| ¼ | cup |
scallions, spring or green onions
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
flour tortillas (10-inch)
|
*
|
| 226.8 | g |
ground beef, lean
|
|
| 237 | ml |
onions
chopped |
|
| 433.5 | ml/g |
black beans
drained |
|
| 289 | ml/g |
tomatoes, canned
with green chiles |
|
| 1E+1 | ml |
chili powder
|
|
| 59 | ml |
scallions, spring or green onions
optional |
|
Directions
Wrap tortillas in foil.
Heat in 350℉ (180℃) F oven for 10 minutes to soften.
Meanwhile, for filling, cook ground beef and onion until meat is brown and onion is tender.
Drain.
Stir in black beans, undrained can tomatoes with chili peppers, and chili powder.
Simmer, uncovered, 5 minutes or to desired consistency.
Reserve ¼ cup filling; set aside.
Spoon ¼ of the remaining mixture onto each tortilla just below center.
Fold bottom edge of tortilla up and over filling.
Fold opposite sides of tortilla in, just until they meet.
Roll up from the bottom.
Top with some of the reserved filling.
Sprinkle with chopped green onion.
