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The Hood Magazine

Beef Burritos with Pepper Jack Cheese and Baked Beans

Jan 22, 2016 11:01AM ● By Hood Magazine


  •  1/2 lb ground beef sirloin
  •  2 tsp minced garlic
  •  1 c chunky salsa, divided
  •  2 c cooked brown or white rice
  •  Whole-wheat tortillas
  •  1 15-oz can black beans, drained and rinsed
  •  1 11-oz can corn kernels, drained
  •  2 c pepper jack cheese, shredded
  •  1/2 c green onion, sliced including green tops



In medium non-stick skillet, brown ground beef and garlic over medium heat. Break beef mixture up into smaller chunks with a spoon. Drain fat and stir in 1/2 cup of the salsa; set aside.

Spread 1/3 cup of rice on center of a tortilla, leaving a 1/2-in border. Scatter about 2 tbsp of beans and 1-1/2 tbsp of corn over rice. Spread 1/3 cup of the beef mixture and 1/4 cup of the cheese over corn. Top with 2 tsp of the salsa and a few pieces of green onion. Fold in two opposite edges of tortilla one inch each and roll up. Place on microwave-safe dish, seam side down.

Repeat with remaining tortillas. Place burritos in a microwave oven and heat 1 minute or until heated through. Serve with remaining salsa and baked beans.