Beef-and-Veggie Burritos

By Erica Clark
Jul 20, 2015



Jul 20, 2015

Serves 4


  • 1 lb lean ground beef
  • ¼ tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1½ tsp ground cumin, divided
  • Remaining prepped onion (or 1 onion, chopped)
  • Remaining prepped pepper (or 1 red bell pepper, chopped)
  • ½ zucchini, halved lengthwise and thinly sliced
  • 1 15.5 oz can black beans (do not drain)
  • 4 burrito-size four tortillas
  • Remaining cooked brown rice (1 cup)
  • Sour cream, salsa, and/or guacamole, for serving (optional)

1. Brown the beef in a large skillet over medium-high heat, breaking it up, about 2 minutes. Stir in the chili powder, garlic powder, onion powder, and ½ tsp of the cumin, and continue cooking and stirring until the meat is no longer pink, about 5 more minutes. Remove the beef to a bowl with a slotted spoon and drain all but 1 tbsp of the drippings from the skillet.

2. Add the onion and pepper to the pan and cook, stirring occasionally, until they start to soften, about 3 minutes. Add the zucchini and cook 1 more minute; set aside.

3. Warm the beans (in their liquid) in a small saucepan over medium heat. Stir in the remaining 1 tsp cumin, gently mashing some of the beans with your spoon.

4. Lay the tortillas on a work surface and fill with rice, vegetables, beef, and beans. Roll up and serve with sour cream, salsa, and/or guacamole, if desired.

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PHOTO: Christina Holmes

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