Make Tuesday Easy with Beef & Black Bean Burritos
Sure, it’s Taco Tuesday, but these Beef and Black Bean Burritos fit the bill as well. They are easy, fast, economical and made with items you probably already have on hand.
I serve this with Minute Rice, microwaved frozen corn and an easy mix of shredded lettuce and thinly sliced onion. I dressed the lettuce with leftover Sweet Adobo Vinaigrette.
Best of all, a complete dinner can be on the table in less than 30 minutes.
Beef and Black Bean Burritos
Servings: 6 servings
Fast, easy, delicious. Perfect for "Taco" Tuesday.
Print Recipe
Ingredients
- 1 lb Ground Beef (I use 80/20)
- 1 can Black Beans, drained - liquid reserved
- 1/2 cup Salsa (I used Salsa Verde)
- 8 ea Flour Tortillas
- 2 cups Grated Sharp Cheddar - divided Measured after shredding
Instructions
- Preheat oven to 425 degrees. Spray a large casserole dish with cooking spray.
- Brown beef in skillet over medium high heat until cooked through. Remove excess fat by moving beef to one side and tilting skillet up to drain; spoon fat into container.
- Add drained black beans to other side of skillet. Using a potato masher or fork, mash beans to desired consistency. (I mash them up thoroughly, but leaving some pieces works too.)
- Stir beef and beans together. Add salsa, and about 1/4 cup of the reserved bean liquid to reach desired consistency. The mixture should be very moist. Mix in 1 cup of the shredded cheese.
- Lay a burrito on a flat surface and put about 1/4 cup of mixture down the center. Roll up burrito and place, rolled edge down, in prepared casserole dish. Continue until all the beef is used.
- Sprinkle remaining cheese over burritos (if you have any leftover meat, sprinkle that on top of the burritos as well.) Place in oven, and cook until the cheese is melted and the burritos are browned. Serve with more salsa and sour cream if desired.
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