Smothered Beef Burritos

From: Plated

Ingredients

• 3 scallions, divided
• 2 limes, divided
• 1 can black beans
• 1 pound ground beef
• 1 spice mix, divided
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
• 1 can crushed tomatoes
• 2 ounces baby spinach
• 3 ounces shredded Monterey Jack cheese
• 3 flour tortillas
• sour cream

 Directions

1. Preheat oven to 450 degrees F and line a baking sheet with foil.
2. Slice scallions. Drain and rinse black beans.
3. Cook beef and scallion whites in 1/2 tablespoon of olive oil until browned. Add 1/2 of spice mix and 3/4 teaspoon salt and pepper to taste.
4. In saucepan cook crushed tomatoes, remaining spice mix and 1/4 cup of water. Bring to boil then reduce heat and simmer until thickened slightly 4-5 minutes. Remove from heat and add 1/2 teaspoon salt and pepper to taste. Reserve 1 1/3 cups of sauce for later.
5. Add beef to remaining sauce still off heat. Dry spinach and add to pan with beef along with black beans and 1/4 cup Monterey Jack.  Add salt and pepper to taste.
6. Fill tortillas with 1 1/4 cups of filling and fold in.  Put burritos on baking sheet seam-side down and spoon reserved sauce and remaining cheese over burritos.
7. Bake burritos until warmed through and cheese has melted 4-6 minutes.
8. Make crema topping by whisking together sour cream and juice of 1/2 lime. Season with salt and pepper.  Top burritos with crema and scallion greens.  Serve with lime wedges.

Some Notes from David:

David's Notes/modifications (6-10-25): no need for limes, black bean can is the ~15oz, I think crushed tomato can was originally 14oz but 28oz works better, 8oz instead of 3 for the cheese, and sour cream can be as needed rather than making lime crema.

For Original copy click here