I don't know if this is true for your family, but I can tell you that my family comes home from church on Sunday afternoon - absolutely STARVING. Until recently, we were commuting about 45 minutes to get and from church every week. For years, we made the drive home on Sunday afternoons, blissfully unaware that we were driving right past the most delightful doughnut shop that ever existed. Once we were introduced to this doughnut mecca, it got harder and harder for us to drive by each week without stopping in for a quick bite. (I'm not sure what they put into those doughnuts but they are seriously addicting.) We would make up any excuse that we could think of to celebrate with doughnuts. The doughnuts were crazy good but they were not so good for my eating plan.
Now we attend a different church and we don't pass a single doughnut shop on the way. (Merely a coincidence? or God's provision?) Our drive home from church is only about 12 minutes but we're all still starving when we got home. I don't know what it is about being in church that makes us so hungry but I can never seem to get lunch on the table fast enough on Sunday afternoons.
I found this recipe for beef and bean burritos in my Cook's Country magazine and it had a make ahead option that sounded perfect for a Sunday afternoon lunch. Cook's Country recipes never disappoint so I jumped right in. I'll give you my slightly modified version of the original recipe.
Beef and Bean Burritos
Rice
1 1/2 cups chicken broth
3/4 cup brown rice
3 cloves garlic
1/2 teaspoon salt
Filling
1/2 cup chicken broth
15 ounce can black beans
1 Tablespoon olive oil
1 onion, chopped fine
3 Tablespoons tomato paste
1 Tablespoon cumin
1 teaspoon oregano
1 teaspoon chipotle chili powder
12 ounces lean ground beef
1 Tablespoon lime juice
pinch salt
6 flour tortillas
10 ounces mild cheddar cheese, shredded
6 Tablespoons sour cream
For rice, bring broth, rice, garlic and salt to a boil in a saucepan. Reduce heat to low, cover and simmer 45 minutes. Remove from heat, let sit, covered, for 20 minutes. Cool and store in a tupper ware container in the refrigerator.
For filling, heat oil in skillet. Add onion and saute 5 minutes.
Stir in tomato paste, cumin, oregano and chili powder. Cook 1 minute.
Stir in ground beef. Cook until no longer pink.
Process 1/2 cup broth and 1/2 of the can of beans in food processor.
Add to cooked beef mixture. Cook until liquid is absorbed. (3 minutes)
Stir in remaining beans, lime juice and salt.
Cool and store in a tupper ware container in the refrigerator.
Fast forward to Sunday afternoon...
Reheat the rice and the filling in the microwave. Line a baking sheet with aluminum foil. Arrange tortillas on the counter. Divide rice, beef and bean filling and 1 1/2 cups cheddar cheese among tortillas. Dollop each with a tablespoon of sour cream.
Fold sides of tortilla in towards the center. Fold bottom of tortilla over sides and filling. Roll tightly. Transfer to baking sheet.
Sprinkle with 1 cup cheddar cheese.
Put under broiler for 3-5 minutes until cheese is melted.
Ok so it can't compete with a chocolate eclair from Donut King but my family really did like these burritos. Best of all, they didn't take much time at all to put together on Sunday afternoon.
Ciao!
Beef and Bean Burritos
Rice
1 1/2 cups chicken broth
3/4 cup brown rice
3 cloves garlic
1/2 teaspoon salt
Filling
1/2 cup chicken broth
15 ounce can black beans
1 Tablespoon olive oil
1 onion, chopped fine
3 Tablespoons tomato paste
1 Tablespoon cumin
1 teaspoon oregano
1 teaspoon chipotle chili powder
12 ounces lean ground beef
1 Tablespoon lime juice
pinch salt
6 flour tortillas
10 ounces mild cheddar cheese, shredded
6 Tablespoons sour cream
For rice, bring broth, rice, garlic and salt to a boil in a saucepan. Reduce heat to low, cover and simmer 45 minutes. Remove from heat, let sit, covered, for 20 minutes. Cool and store in a tupper ware container in the refrigerator.
For filling, heat oil in skillet. Add onion and saute 5 minutes. Stir in tomato paste, cumin, oregano and chili powder. Cook 1 minute. Stir in ground beef. Cook until no longer pink. Combine 1/2 cup broth and 1/2 of the can of beans in food processor. Add to cooked beef mixture. Cook until liquid is absorbed. (3 minutes) Stir in remaining beans, lime juice and salt. Cool and store in a tupper ware container in the refrigerator.
Reheat the rice and the filling in the microwave. Line a baking sheet with aluminum foil. Arrange tortillas on the counter. Divide rice, beef and bean filling and 1 1/2 cups cheddar cheese among tortillas. Dollop each with a tablespoon of sour cream. Fold sides of tortilla in towards the center. Fold bottom of tortilla over sides and filling. Roll tightly. Transfer to baking sheet. Sprinkle with 1 cup cheddar cheese. Put under broiler for 3-5 minutes until cheese is melted.
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