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Beef Burrito with Pepper Jack Cheese and Black Beans

Beef Burrito with Pepper Jack Cheese and Black Beans
Beef Burrito with Pepper Jack Cheese and Black Beans
This healthy recipe comes from NDSU Extension Service.


1/2 pound ground beef sirloin

2 tsp. minced garlic

1 c. chunky salsa, divided

2 c. 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 c. shredded Pepper Jack cheese

Sliced green onion, including green tops


Prepare rice according to the package directions, beginning with about 2/3 cup of raw rice. In medium nonstick skillet, brown ground beef and garlic over medium heat. Break up the beef mixture into smaller chunks with a spoon. Drain fat and stir in 1/2 cup of the salsa, then keep warm.

Spread 1/3 cup of rice in center or 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 the corn. Top with 2 teaspoons of the salsa and a few pieces of green onion.

On opposite sides, fold in 1 inch of the tortilla (to hold in ingredients), then roll, starting from the other edge. Place, seam side down, on microwave-safe dish. Repeat with remaining tortillas. Place burritos in a microwave oven and heat one minute or until heated through. Serve with remaining salsa.

Makes six servings.

Each serving has 140 calories, 7 grams (g) fat, 7 g protein, 13 g carbohydrate, 2 g fiber and 330 milligrams sodium.

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