"Rice and beef burritos with creamy Mexican avocado slices offer families a portable and worry-free meal when leading an on-the-go life style...avocados, rice, fresh vegetables, black beans and lean ground beef will give your body the fuel it needs for maximum performance."

Recipe and photo from http://www.riceinfo.com/

Makes 6 servings


  • 1/2 lb extra lean ground beef
  • 1 cup onion, minced
  • 1 tsp ancho chili powder (or substitute: chili powder)
  • 1/2 tsp ground cumin
  • 1 can of black beans (540 ml), drained and rinsed well
  • 1-1/2 cups salsa (mild, medium or hot)
  • 1 cup frozen corn kernels
  • 3 cups cooked white or brown short or long grain rice
  • 6 whole grain tortillas (10-inch)
  • 3 cups romaine lettuce, chopped
  • 1 cup Monterey Jack cheese, shredded
  • 12 ripe avocados, thin slices
  • salt and pepper (to season)

Garnishes: sprigs of cilantro, lime wedges, sour cream or plain yogurt

In a large skillet, cook ground beef over medium-high heat until no pink remains, about 10 minutes. Drain any fat, crumble and return meat to skillet. Add onion, ancho chili powder and cumin. Cook, stirring often, until onions are slightly softened for about 5 minutes. Stir in beans and salsa. Cook until heated through, about 5 minutes. Stir in corn (do not need to thaw) and rice until well combined.

To serve: Spoon about 1 cup of rice mixture in the center of each tortilla. Top with 1/2 cup of lettuce and 1/4 cup of cheese and two pieces of avocado. Add a sprig of cilantro, a squeeze of lime and a dollop of sour cream/yogurt if desired. Fold bottom edge, then sides; roll up.

Can be served cold, at room temperature or warmed in the microwave if desired.

Note: permission was granted prior to posting this recipe and photo.

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