I'm cracking open my binder full of favorite recipes this month for Nablopomo -- a recipe a day for every day of the month in November. Here's number four.
This is my version of this recipe. When I first tried it -- gosh -- years ago, I thought it was perfect and simple and quick and very well-seasoned (it's all about the cumin). Since then, lots of naysayer recipe reviewers on epicurious have added their two cents to the reviews. Lots of yawning and complaints of blah-ness and nothing-special-ness. I think there were so many glowing reviews that there was bound to be some backlash.
But that's okay, Beef and Bean Burritos -- I still love you.
If you'll notice, the burritos in the photo above are actually made with ground turkey and kidney beans instead of ground beef and black beans -- I tried ground turkey because I thought it might be a nice change, and kidney beans because I didn't realize I was out of black beans.
My verdict: still good, but in the future I think I'll stick with the original.
Beef and Bean Burritos
Serves 8
1 lb ground beef
1 c onion, chopped
4 large cloves garlic, minced
Half of a jalapeno pepper (more, if you're daring), minced
Half of a bell pepper (red, green, orange) chopped
3 T cumin
2 15-ounce cans black beans, drained and rinsed
14.5 oz. chicken or beef broth
Warm flour tortillas
Optional toppings/sides: sliced green onions, grated cheese, chopped cilantro, sour cream, salsa, etc.
In a large skillet over medium-high heat, cook beef until brown, breaking it up with your spatula. Add onion, garlic, and peppers and cook for 5 minutes, stirring frequently. Add cumin and cook, stirring, for 1 minute. Add beans and broth. Crush beans with back of spatula and cook until beans are creamy and thickened.
Build your own burrito.
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