Bean and Beef Buritos

Bean Burritos at the Harris house usually come from our very local Drive Inn called Taco Amigo. My kids love Taco Amigo. Two of my boys spent  2 years in Brazil serving a mission for our Church eating mainly rice and beans. On the way home from the airport we had to make a stop at Taco Amigo!  Taco Amigo is different from the beans we have been eating the boys would state when asked if they really wanted to get beans? So Taco Amigo it is. The Grand-kids love it, I endure it. I like crunchy tacos and fries, and Nachos and Diet Coke.
So why am I making a Bean and Beef Burrito? Because Cooks Country says they are amazing and I trust them. They were amazing, a little labor intensive but the meat and bean mix freezes well. I made some yummy quesadilla with the left overs. Yes this is certainly worth making.

Bean and Beef Burritos
1 recipe Savory Rice--this rice really makes these burritos, it takes about 20 minutes--start it first
1/2 cup low sodium chicken broth
1 15 ounce can pinto beans, rinsed and drained
1 tablespoon vegetable oil
1 onion chopped fine
3 tablespoons tomato paste
3 garlic cloves, pressed or minced
1/2 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
12 ounces, 90 percent lean, ground beef
1 tablespoon lime juice
3/4 teaspoon salt
6 (10 inch) flour tortillas
About 2 1/2 cups shredded cheeese,divided. I used half sharp cheddar and half jack
6 tablespoons sour cream
Combine broth and half of the drained beans in a medium bowl. Using a fork or potato masher, coarsely mash beans together with broth. Heat oil in a 12 inch nonstick skillet over medium heat until shimmering. Add onion and cook until just beginning to brown, about 5 minutes. Stir in tomato paste, garlic, cumin, oregano,and chili powder. Cook until fragrant about 1 minute. Add beef breaking up pieces with a spoon. Cook until no longer pink, about 8 to 10 minutes.
Stir mashed bean mixture into meat mixture. Cook stirring constantly until nearly all liquid has evaporated, about 3 minutes. Stir in remaining whole beans, lime juice and salt. Remove from heat, cover and set aside.
Adjust oven rack 3 inches from broiler element and heat broiler. Line rimmed sheet with foil. Wrap tortillas in a clean dish towel and microwave until soft and pliable about 90 seconds. Arrange tortillas on counter. Divide Savory Rice, beef and bean filling, and half of the cheeses evenly among tortillas. Put sour cream in a zip lock baggie, cut a small corner off and use the bag as a piping bag. This makes it so much easier to evenly squirt 1 tablespoon sour cream on each burrito. Either roll or fold burrito--whatever works best for you! Transfer burrito to foil lined baking pan. Sprinkle remaining cheese evenly over burrito. Broil until cheese is melted and starting to brown--rotate sheet half way through. Serve,
The Bean and Beef mixture freezes beautifully. Put it in a freezer bag, date it and use it within 6 weeks. I used the filling, rice, sour cream and cheese and made a delicious quesadilla.
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