Target: 6 × 4 inches · landscape

Cheesy Beef and Bean Burritos

60 min · 4 burritos

Ingredients

□ 1 lb 85% lean ground beef

□ 1 small yellow onion, finely diced, divided

□ 3 garlic cloves

□ 2 tsp cumin

□ 1 tsp chili powder

□ 1 tsp smoked paprika

□ 1/2 tsp oregano

□ salt

□ black pepper

□ 1 (15 oz) can refried beans

□ 1 cup long-grain white rice

□ 1 3/4 cups chicken broth

□ 2 tbsp cilantro

□ 4 large flour tortillas

□ 1 1/2 cups shredded Monterey Jack cheese

□ 1 (14 oz) can fire-roasted tomatoes

□ 1 chipotle chile in adobo

□ 1 tsp cider vinegar

□ 1/2 lime

□ 1/2 cup sour cream

□ 1 pickled jalapeno

□ 1 tbsp pickling brine

□ neutral oil

□ lime wedges

1. Cook cilantro rice. Simmer and blend the smoky salsa roja.

2. Mix jalapeno-lime sauce. Brown beef well, then season with onion, garlic, spices, and salsa.

3. Warm beans and tortillas. Layer modest portions, fold sides in, then roll firmly.

4. Toast seam-side down until crisp and melted. Rest briefly, slice diagonally, and serve with both sauces.

Cook’s note: Keep the filling in the lower third and do not overfill; a tight first fold seals the burrito.