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Category: sandwiches
Prep Time: Cook Time: Total Time:
Serves: 6
1 cup long-grain brown rice
2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1 medium celery stalk, cut into 1-inch pieces
4 clove(s) garlic
1 Tbsp.) olive oil
1 can(s) (28 ounces) tomatoes in puree
1 lb. lean ground beef
1 1/4 teaspoon(s) ground cumin
1/2 tsp. salt
2 tsp. chipotle chile puree*, substitute 1 small canned chipotle chile, minced
6 (10- inch) low-fat flour tortillas, warmed
* handful sliced iceberg lettuce, chopped cilantro, or chopped green onions, optional
Prepare brown rice as label directs; keep warm.
Meanwhile, in mini food processor, with sharp side of blade facing up, pulse carrots, onion, celery, and garlic in batches until chopped (do not over process or vegetables will be pureed).
Heat oil in deep 12-inch skillet over medium-high heat until hot. Add chopped vegetable mixture and 2 tablespoons water, and cook 15 to 20 minutes, until tender and golden, stirring occasionally. Transfer vegetables to small bowl.
Meanwhile, with kitchen shears, cut tomatoes, in their can, into bite-size pieces.
In same skillet, cook ground beef 10 minutes or until meat is browned and all liquid evaporates, breaking up meat with side of spoon and stirring occasionally. Stir in cumin and salt, and cook 1 minute longer, stirring.
Return vegetable mixture to skillet with meat; stir in tomatoes with their puree and chipotle puree. Heat mixture to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until slightly thickened.
To serve, spoon about 1/2 cup rice down center of each warmed tortilla; top with about 3/4 cup meat mixture. Sprinkle lettuce, cilantro, and green onion on top if you like. Fold sides of tortillas over filling.
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South-of-the-Border Burrito Wraps
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Category: sandwiches
Prep Time: Cook Time: Total Time:
Serves: 6
1 cup long-grain brown rice
2 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1 medium celery stalk, cut into 1-inch pieces
4 clove(s) garlic
1 Tbsp.) olive oil
1 can(s) (28 ounces) tomatoes in puree
1 lb. lean ground beef
1 1/4 teaspoon(s) ground cumin
1/2 tsp. salt
2 tsp. chipotle chile puree*, substitute 1 small canned chipotle chile, minced
6 (10- inch) low-fat flour tortillas, warmed
* handful sliced iceberg lettuce, chopped cilantro, or chopped green onions, optional
Prepare brown rice as label directs; keep warm.
Meanwhile, in mini food processor, with sharp side of blade facing up, pulse carrots, onion, celery, and garlic in batches until chopped (do not over process or vegetables will be pureed).
Heat oil in deep 12-inch skillet over medium-high heat until hot. Add chopped vegetable mixture and 2 tablespoons water, and cook 15 to 20 minutes, until tender and golden, stirring occasionally. Transfer vegetables to small bowl.
Meanwhile, with kitchen shears, cut tomatoes, in their can, into bite-size pieces.
In same skillet, cook ground beef 10 minutes or until meat is browned and all liquid evaporates, breaking up meat with side of spoon and stirring occasionally. Stir in cumin and salt, and cook 1 minute longer, stirring.
Return vegetable mixture to skillet with meat; stir in tomatoes with their puree and chipotle puree. Heat mixture to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes or until slightly thickened.
To serve, spoon about 1/2 cup rice down center of each warmed tortilla; top with about 3/4 cup meat mixture. Sprinkle lettuce, cilantro, and green onion on top if you like. Fold sides of tortillas over filling.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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