Dinner in a Flash: Rice and Steak Burritos

by Catherine Ipcizade | More from this Blogger

What can you not do with a tortilla? In my house, tortillas are a staple in the refrigerator. They can be topped, stuffed, rolled into a tasty peanut butter and jelly sandwich, turned into a breakfast burrito to die for, or even fried to make crispy chips or tostada shells.

Here's a 15-minute recipe that is simple and flavorful-just right for those busy nights when no one feels like being in the kitchen.

For this recipe you'll need:

·1 14-1/2-ounce can Mexican-style stewed tomatoes, cut up

·3/4 cup quick-cooking brown rice (you may also use white rice)

·2/3 cup water

·1/2 teaspoon sugar

·1/4 teaspoon garlic powder

·1/8 teaspoon pepper

·1 15-ounce can black beans, rinsed and drained

·1/2 pound thinly sliced cooked beef, cut into strips

·1/2 cup salsa

·12 7-inch flour tortillas

·Plain yogurt (optional) (If you don't mind increased calories, you can substitute sour cream if you'd like)

·Sliced green onion (optional)

·Shredded cheddar cheese (optional) To make this recipe:

1. Stir together the undrained tomatoes, rice, water, sugar, garlic powder, and pepper in a large skillet. Bring the mixture to a boil, then reduce the heat. Simmer, covered, for 12 to 14 minutes or until the rice is tender. Next, stir in the drained and rinsed beans, beef, and salsa into the rice mixture; heat through.

2. Wrap the tortillas in aluminum foil; heat in a 350 degree F oven for 10 minutes. (alternately, you can leave the tortillas in the original package, open slightly to ventilate, and microwave until warm)

To serve, spoon rice mixture onto tortillas; roll up. If desired, top with yogurt or sour cream , cheese, and sliced green onion. Makes 6 servings.

Try Libby's Famous Wet Burritos!

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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