With the rain and cooler temperatures, I'm thinking it may be time to bring out the heavier work jackets in addition to the rain suit and rubber boots. Just as we're wrapping up more on the outside and planning for a busy day on the farm , a quick wrap-up in the kitchen will be perfect for Tuesday's schedule.
I'm planning to wrap-up Tuesday with a Beef Burrito with Pepper Jack Cheese and Black Bean recipe I found at Dairy Makes Sense.
Beef Burrito with Pepper Jack Cheese and Black Beans
1/2 pound ground beef sirloin
2 teaspoons minced garlic
1 cup chunky salsa,divided
2 cups cooked brown or white rice
6 (9 inch) whole wheat flour tortillas
1 (15-ounce) can black beans, drained and rinsed
1 (11-ounce) can corn kernels,drained
2 cups shredded pepper jack cheese
1/4 cup sliced green onion, including green tops
In medium non-stick skillet, brown ground beef and garlic over medium heat; (break beef mixture up into smaller chunks with a spoon). Drain fat and stir in 1/2 cup of the salsa; set aside.
Spread 1/3 cup of rice on center of tortilla, leaving a 1/2 inch border. Scatter about 2 tablespoons of beans and 1 1/2 tablespoons of corn over rice. Spread 1/3 cup of the beef mixture and 1/4 cup of the cheese over corn. Top with 2 teaspoons of the salsa and a few pieces of green onion. Fold in two opposite edges of tortilla one inch each and roll up. Place, seam side down, on microwave-safe dish.
Repeat with remaining tortillas. Place burritos in a microwave oven and heat 1 minute or until heated through. Serve with remaining salsa.