A Quick, Flavorful Re-Heat for The Week
No matter what your job is, it always seems like lunch is a rush. Instead of dashing out and grabbing that overpriced grease-fest that you’ll regret later, why not make yourself a flavorful, cheesy beef and bean burrito you can heat up quickly wherever you are!
If there’s a microwave, or better yet an oven, at home or at the job site, you can enjoy tasty, filling burritos for lunch all week long.
As a bonus, they don’t take much time to prepare. In about an hour, you can have lunch figured out for days!
They store in the fridge for about three days, but if you want to keep them longer they freeze well too. Just make sure to pull them out at least a day before you want to heat them so they fully thaw.
If you’re re-heating them in the oven, you can toss them in as is at 350° and lunch is ready in about half an hour.
You can also throw them in the microwave. Unwrap the foil and cover the burrito with a paper towel and lunch is ready in minutes!
Save yourself some time, money, and regret with delicious cheesy beef and bean burritos this week!
Cheesy Beef and Bean Burritos
Ingredients
For Rice
- 1 cup white rice rinsed
- 2 cup water
- 1 tsp tumeric
- 1/2 tsp salt
- 1 tbsp butter
For Bean Mixture
- canola oil
- 2 each yellow onion chopped
- 3 tbsp garlic minced
- 2 can (10.5oz) pinto beans drained and rinsed
- 2 each jalepeno diced
- 1 can (10.5oz) diced tomatoes
- 1 cup beef broth
- 4 tsp paprika
- 2 tsp chili powder
- 2 tsp cayenne powder
- 2 tsp salt
- 2 tsp cumin
- 1/2 tsp nutmeg
- 4 cups cheddar cheese shredded
- 2 tbsp cilantro chopped
For Beef
- 3 lb ground beef
- taco beef recipe*
For Assembly
- 8 each flour tortilla
- 4 cup arugula
- 2 cup fresh tomato chopped
Instructions
- Combine rice and water in a pot and bring to a boil. Simmer for 25-30 minutes, until liquid is absorbed. Set cooked rice aside.
- In a large shallow pan add oil and turn heat on medium-high.
- Once the pan is hot, add onions and garlic. Stir frequently until onions are translucent (about 5 minutes).
- Add in beans, jalapeños, tomatoes, beef broth, and seasonings. Bring mixture to a simmer and cover. Cook for 10-15 minutes.
- Uncover and incorporate cheese slowly, stirring constantly until all cheese is incorporated and melted into the mixture.
- Remove from heat and stir in cilantro. Set mixture aside.
- Cook beef according to taco beef recipe*. Set aside.
For Assembly
- Place the tortilla on a flat surface. Add 1/2 cup rice to the tortilla just off-center.
- Add 1/2 cup bean mixture on top of the rice. Add 1/2 cup of beef on top of the bean mixture.
- Add 1/4 cup fresh chopped tomatoes and 1/2 cup arugula.
- Fold both sides of the tortilla just over the filling at a slight angle. Take the bottom section of the tortilla and fold completely over the mixture, tucking in excess tortilla almost under the filling.
- Roll the tortilla forward until the burrito is sealed. Wrap tightly in foil for storage.
Notes
