| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 8 to 10 beef meatballs, quartered
- 1/2 cup chipotle salsa, plus more for serving
- 1 cup refried beans
- 1 1/3 cups frozen brown rice
- 4 10-inch flour tortillas
- 1 1/2 cups shredded colby jack cheese (about 6 ounces)
- 1/2 cup pico de gallo or salsa fresca
- 1/2 avocado, sliced
- 1 cup shredded iceberg lettuce
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil
Instructions
- Combine the meatballs, chipotle salsa and 1/4 cup water in a medium saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce thickens, about 5 minutes.
- Meanwhile, warm the refried beans and rice separately as the labels direct. Spread the beans in a rectangle in the center of each tortilla and sprinkle with about half of the cheese. Divide the rice, meatball mixture, pico de gallo, avocado and lettuce among the tortillas and season with salt and pepper. Top with the remaining cheese. Fold in the sides of the tortillas, then roll up.
- Brush the burritos all over with the vegetable oil and tightly wrap each in foil. Working in two batches, warm the burritos in a large skillet over medium heat until browned and crisp, 2 to 4 minutes per side. Serve with more chipotle salsa.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1179 |
| Total Fat | 66 g |
| Saturated Fat | 25 g |
| Carbohydrates | 90 g |
| Dietary Fiber | 8 g |
| Sugar | 6 g |
| Protein | 56 g |
| Cholesterol | 176 mg |
| Sodium | 1353 mg |
Reviews
Easy
Fun new twist on a burrito. Hubby and I liked them. Only takes about 30 sec a side in pan not 2 min. We warmed on all 4 sides. 1st one was burnt. Will make again!!!
Delicious