Beef and Black Bean Burrito
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How Plus works- 1095
- CALORIES
- 67g
- PROTEIN
- 119g
- CARBS
- 37g
- FAT
Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.
Ingredients
- 180g (6.5 oz) ground beef, 90% lean
- 1 large flour tortilla (70g)
- 120g (3/5 cup) black beans, drained
- 60g (1/4 cup) white rice, dry
- 40g (1/3 cup) cheddar, grated
- 40g (3 tbsp) salsa
- 6g (2 cloves) garlic, minced
- 15ml (1 tbsp) lime juice
- 2 tsp cumin, 1 tsp chilli powder, 1/2 tsp oregano, 1/2 tsp salt, coriander
9 ingredients, each with the gram weight the macros above were computed from.
Method
- Cook the rice: 60g to 120ml / 1/2 cup water, covered, 12 min, then 10 min off the heat. Fork the lime juice through it.
- Brown the beef in a dry hot pan, undisturbed 3 min, then break it up and finish browning.
- Add the garlic and all the dry spices for 60 seconds, then the beans and salsa, and cook 3 min until thick.
- Let the filling cool for 5 min before it goes near the tortilla. Steaming hot filling turns the wrap into wet paper.
- Warm the tortilla 15 seconds a side so it folds without splitting.
- Lay the cheese down FIRST, against the tortilla, then the rice, then the beef mixture. The cheese melts into a seal that keeps the moisture off the wrap.
- Fold the two ends in, then roll tight from the side nearest you.
- Sear the seam side down in a dry pan for 90 seconds to glue it shut, then wrap in foil and cut on the diagonal.
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How Plus worksTip: sear the finished burrito seam-side down. Ninety seconds welds it closed and gives you the toasted stripe that makes it look like a taqueria made it.
EquipmentSkillet, saucepan with lid
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KeepsFridge 3 days wrapped in foil, freezer 2 months.
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Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.