Beef and Bean Burritos
1 pound ground beef
1 onion, chopped
4 large garlic cloves, minced
3 tablespoons ground cumin
3 cups prepared black beans (or 3 15-ounce cans black or pinto beans, rinsed, drained)
1 14-ounce container beef bone stock
1 4-ounce can diced green chilies
4 green onions
Warm tortillas of your choice (flour, whole wheat, sprouted)
Grated Monterey Jack cheese
Chopped fresh cilantro
Salsa (try Zukay)
Directions:
- Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, beef stock and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.
- Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table. Serves 8. - Recipe adapted from epicurious.com
Do you need some nourishing recipes and ideas? Check out some of our favorite blogs:
Kelly the Kitchen Kop
Cheeseslave
The Nourishing Gourmet
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