Ultimate burrito wrapping technique 😲

Ingredients

• 1 pound Ground Beef (80% lean, crumbled)
• 1 cup Long Grain White Rice (Rinsed)
• 2 cups Water (for cooking rice)
• 1 can Black Beans (15 oz, drained and rinsed)
• 1 cup Shredded Cheddar Cheese (prefer sharp cheddar)
• 4 large Flour Tortillas (10‑inch, soft)
• 1/2 cup Salsa (mild or medium, store‑bought or homemade)
• 1/4 cup Sour Cream (optional topping)
• 2 tablespoons Olive Oil (for sautéing beef)
• 2 tablespoons Taco Seasoning (store‑bought or homemade)

Instructions

1. Cook the Rice

   Rinse 1 cup of rice under cold water, then combine with 2 cups water in a medium saucepan. Bring to a boil, reduce to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

   Time: PT20M

   Temperature: low heat

2. Season and Cook the Beef

   Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 5‑7 minutes. Sprinkle 2 tbsp taco seasoning, stir to coat, and cook an additional 2 minutes. Drain excess fat if desired.

   Time: PT10M

   Temperature: medium‑high heat

3. Warm the Tortillas

   Stack the flour tortillas and wrap them in a damp paper towel. Microwave on high for 30 seconds, or heat each tortilla in a dry skillet for 15 seconds per side until pliable.

   Time: PT5M

   Temperature: medium heat

4. Assemble the Burritos

   Lay a warm tortilla on a flat surface. In the center, layer 1/4 cup cooked rice, 1/4 cup black beans, 1/4 cup seasoned beef, 2 tbsp shredded cheddar, 1 tbsp salsa, and a drizzle of sour cream if using. Fold the sides in, then roll tightly from the bottom up, sealing the edge with a little water if needed.

   Time: PT5M

5. Optional: Toast the Burrito

   If desired, place the assembled burrito seam‑side down in the skillet over medium heat for 1‑2 minutes per side until lightly browned and sealed.

   Time: PT4M

   Temperature: medium heat

Nutrition Facts

Calories

420

Protein

22 g

Carbohydrates

45 g

Fat

15 g

Fiber

6 g