4cupsfiesta blend shredded cheese (divided 3 cups and 1 cup)
2cupscooked long grain white rice
15.25ouncecan black beans(drained and rinsed)
¾cupfresh pico de gallo
4tbspfresh, chopped cilantro(divided 3 tablespoons and 1 tablespoons)
Preheat the oven to 375 degrees.
Using a 4 - 5 quart heavy bottomed saucepan, over medium-high heat, brown the ground beef, onion and fresh garlic, stirring frequently. Cook for 5 - 7 minutes, or until the ground beef is cooked through and no longer pink.
Reduce the heat to medium-low. Add the taco seasoning and water. Simmer for 5 minutes and remove from the heat.
Spray a 9x13 baking dish with nonstick spray. Set it aside.
Lay out 1 burrito shell.
Sprinkle ¼ cup of the shredded cheese measuring about 3 inches long.
Spread ⅓ cup of the cooked rice on top of the cheese.
Layer ¼ cup of the black beans on top of the rice.
Layer 2 tablespoons of the fresh pico de gallo
Sprinkle 1 teaspoon of chopped cilantro over the pico de gallo.
Layer ⅓ cup of the meat mixture on top of the beans.
Layer ¼ cup of the shredded cheese on top of the meat mixture.
Lightly press down on the layers of filling, pressing in on all sides to make it compact. This will make for easier folding.
Warm your tortillas in the microwave for about 15 seconds. You can wrap them in a damp dish towel before putting them in the microwave and this will keep them moist and they are then more pliable to roll.
First fold the bottom of the tortilla up and a little over the rectangle of meat filling kind of tucking the top edge of the folded up part, tuck it barely under the filling.
Next gently fold over the right side of the tortilla all the while holding the first fold in place. Then fold the opposite side over gently. Keep your hands on the folds at all times holding it in place.
Next gently and slowly roll toward the top while using your fingers to keep both sides folded in. You can adjust the folds as you roll to the top. (The sides will try to spread out so be patient) Place the finished burrito into the prepared pan. Repeat for the remaining tortillas.
Drizzle the enchilada sauce over the center of the burritos.
Sprinkle it with the remaining cheese. Bake for 20 - 25 minutes.
Sprinkle with the remaining chopped cilantro and serve immediately.
To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To Freeze: You can freeze the unbaked burritos in a freezer safe-container for up to 1 month. Allow them to thaw before baking. You can also freeze the baked burritos in a freezer-safe container for up to 1 month. Allow them to thaw before reheating.
To Reheat: To reheat, bake the burrito according to the directions above.
I prefer to use a baking dish instead of a cookie sheet when baking these burritos because the enchilada sauce can run and make a mess in the oven.
It’s important to roll your tortillas up tightly. If they are too loose you’ll end up losing the filling.
It is easier to sprinkle the shredded cheese as the base for the rest of the burrito filling. If you layer the meat mixture first, the tortilla tends to tear or rip when you begin folding the burrito.