I tried a few new things when making this, plant based ground beef and rice made from a blend of lentils, chickpeas, and other vegetables made these burritos vegetarian and lower in carbs than traditional rice. I also went with blue corn tortillas because they looked fun. The cheese I used this time was a blend of cheddar, monterey jack, asadero, and queso quesadilla cheeses but there are plant based options you can use instead for a vegan burrito.
Baked Burritos
Ingredients:
- 24 oz ground beef
- 15.5 oz can black beans, drained
- 2 tbsp sun dried tomato paste
- 1 tsp garlic powder*
- 1 tsp onion powder*
- 1 tsp chili powder*
- 1 tsp cayenne*
- 1 tsp pepper*
- 2-3 cups cooked rice
- 8 oz shredded cheese
- 8 oz guacamole
- tortillas
*adjust to taste
Directions:
- Mix ground beef, beans, tomato paste, and spices into a slow cooker.
- Cook on high for 2.5 hours.
- Scoop guac, rice, cheese, meat and beans into the tortillas.
- Fold the tortillas and place them into a greased baking dish, sprinkling them with any left over shredded cheese.
- Cover the dish with tinfoil and bake at 350F for 17 minutes, then broil uncovered for 2-3 minutes.