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Beef Burrito with Pepper Jack Cheese and Black Beans

Add some Mexican to your meal–time mix with these easy–to–make beef burritos. If you're really pressed for time, layer the burrito ingredients in individual, microwave–safe bowls and the tortilla on the side for Burrito Bowls. For a milder flavor, substitute Monterey Jack for the Pepper Jack cheese.

1/2 pound ground beef sirloin
2 teaspoons minced garlic
1 cup chunky salsa, divided
2 cups 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 cups shredded Pepper Jack cheese
Optional: 1/3 cup sliced green onion, including green tops

Parent and Child: Wash hands.

Parent and Child: Brown ground beef and garlic over medium heat in a medium–size, non-stick skillet. Break beef mixture up into smaller chunks with a spoon.

Parent: Drain fat and stir in 1/2 cup of the salsa; set aside.

Parent and Child: Assemble the burritos:

• Spread 1/3 cup of rice on center of a 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 corn.
• Optional: Top with 2 teaspoons of the salsa and a few pieces of green onion.
• Fold in two opposite edges of tortilla one inch each and roll up. Place, seam side down, on microwave safe dish. Repeat with remaining tortillas.

Parent: Place burritos in a microwave oven and heat 1 minute or until heated through. Serve with remaining salsa.

Makes 6 servings

Prep Time: 15 minutes
Cook Time: 9 minutes

Nutritional Analysis per Serving (1 burrito)
450 Calories
16 g Total Fat
8 g Saturated Fat
65 mg Cholesterol
900 mg Sodium
250 mg Calcium (25% Daily Value)
26 g Protein
59 g Carbohydrates
8 g Dietary Fiber

Recipe created by 3–A–Day™ of Dairy, www.3aday.org

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