Crispy Southwest Beef & Bean Burritos

🥘 Ingredients

• black pepper
• cheddar cheese
  ½ cup
• cilantro
  ¼ cup
• flour tortillas
  2 large
• ground beef
  ½ lb
• honey
  1 tbsp
• lime
  2 unit
• mixed greens
  2 c
• olive oil
  1 tbsp
• onion
  1 unit
• salt
• southwest spice blend
  1 tbsp
• three-bean blend (drained and rinsed)
  15 oz
• tomato
  1 unit
• yogurt
  2 tbsp

🍳 Cookware

• small bowl
• large pan
• potato masher
• large bowl
• small bowl
• large skillet
• large skillet
• slotted spoon
• large bowl

1. 

   1

   Wash and dry all produce. Halve, peel, and finely dice onion . Core, seed, and finely dice tomato . Finely chop cilantro . Quarter lime and thinly slice the second lime . Tear mixed greens if needed.

   onion: 1 unit, tomato: 1 unit, cilantro: ¼ cup, lime: 1 unit, lime: 1 unit, mixed greens: 2 c
2. 

   2

   In a small bowl , combine the diced tomato, cilantro, 2 TBSP of the diced onion, and a squeeze of lime juice. Season with salt and black pepper . Set aside.

   salt, black pepper
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium-high heat. Add the remaining onion and a pinch of salt. Cook, stirring occasionally, until softened ⏱️ 2 minutes . Add ground beef and cook, breaking into crumbles, until browned ⏱️ 5 minutes .

   olive oil: 1 tbsp, ground beef: ½ lb
4. 

   4

   Drain any excess fat. Add three-bean blend and southwest spice blend to the pan. Mash lightly with a potato masher until a chunky filling forms. Season with salt and black pepper. Keep warm.

   three-bean blend: 15 oz (drained and rinsed), southwest spice blend: 1 tbsp
5. 

   5

   In a large bowl , whisk together honey , lime zest and juice from two lime wedges, a drizzle of olive oil, salt, and black pepper for the vinaigrette. In a separate small bowl , mix yogurt with 1 tsp lime juice and a pinch of salt for the drizzle.

   honey: 1 tbsp, yogurt: 2 tbsp
6. 

   6

   Warm flour tortillas in a dry large skillet over medium heat ⏱️ 30 seconds per side until pliable. Remove from heat. Place ½ cup of the beef and bean filling on the bottom third of each tortilla. Sprinkle with cheddar cheese and top with 2 TBSP pico de gallo. Fold edges inward, then roll up tightly.

   flour tortillas: 2 large, cheddar cheese: ½ cup
7. 7

   Place assembled burritos seam-side down in the large skillet over medium-high heat. Cook until golden and crispy, ⏱️ 2 minutes per side, pressing gently with a slotted spoon .
8. 8

   Add the mixed greens and any remaining pico de gallo to the large bowl with the lime vinaigrette. Toss gently to coat.
9. 9

   Serve burritos with the vinaigrette salad on the side. Drizzle with the yogurt mixture and serve with remaining lime wedges.