Crispy Southwest Beef & Bean Burritos

🥘 Ingredients

• Southwest Spice Blend
  1tablespoon
• Three-Bean Blend
  2
• cheddar cheese
  1cup
• cilantro
  0.5ounce
• flour tortillas
  4
• ground beef
  20ounce
• honey
  2teaspoon
• lime
  2
• mixed greens
  8ounce
• onion
  2
• tomato
  2
• yogurt
  8tablespoon

🍳 Cookware

• small
• small
• medium
• potato
• large
• slotted
• large

1. 

   1

   Wash and dry produce. Finely dice tomato . Halve, peel, and finely dice onion . Roughly chop cilantro . Zest and quarter lime . Drain and rinse Three-Bean Blend .

   tomato: 2, onion: 2, cilantro: 0.5ounce, lime: 2, Three-Bean Blend: 2
2. 

   2

   In a small bowl, combine the tomato, cilantro, 2 tablespoons diced onion, and a squeeze of lime juice (4 tablespoons diced onion and a big squeeze of lime juice for 4 servings). Season with salt and pepper. Place yogurt in a separate small bowl. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.

   yogurt: 8tablespoon
3. 

   3

   Heat a drizzle of oil in a medium pot over medium-high heat. Add the remaining onion and a pinch of salt. Cook, stirring occasionally, until onion is browned and softened, 1-2 minutes. Add ground beef and beans, half the Southwest Spice Blend , 1/4 cup water, salt (we used 1/2 teaspoon; 1 teaspoon for 4 servings), and pepper (use all the Southwest Spice Blend and 1/2 cup water for 4). Bring to a simmer and cook until liquid has mostly evaporated, 3-5 minutes. Remove from heat. Using a potato masher or fork, mash beans until mostly smooth.

   ground beef: 20ounce, Southwest Spice Blend: 1tablespoon
4. 

   4

   In a large bowl, whisk together honey , lime zest, juice from two lime wedges (four wedges for 4 servings), a drizzle of olive oil, salt, and pepper.

   honey: 2teaspoon
5. 

   5

   Lay flour tortillas on a clean work surface. Using a slotted spoon, place half a cup of bean filling on the bottom third of each tortilla (you'll have some filling left over, so save it); sprinkle with cheddar cheese . Top with 2 tablespoons of the pico de gallo. Fold up the bottom side of each tortilla over the filling, then fold over the left and right sides toward the filling. Roll up the tortillas, starting with the filled sides, to form burritos. Heat a large pan over medium heat. Place the burritos, seam sides down, in the pan. Press down with a spatula until golden brown, 1-2 minutes. Repeat on all sides until golden brown and crisp. Lower the heat if the tortillas brown too quickly.

   flour tortillas: 4, cheddar cheese: 1cup
6. 

   6

   Add mixed greens and any remaining pico de gallo to the bowl with the vinaigrette, then toss to coat. Halve the burritos. Divide the burritos and any remaining bean filling between plates. Serve with the yogurt drizzle and any remaining lime wedges on the side.

   mixed greens: 8ounce