Recipes and Cooking Beef and Bean Burritos Our lightened-up Mexican Beef and Bean Burrito recipe is inspired by the fast food Mexican recipes that have fans lining up to build their own. Even the cilantro-lime rice is just like you'll find in the Mexican beef burrito recipes at restaurants! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 1 hrs Cook Time: 2 hrs 15 mins Total Time: 3 hrs 15 mins Servings: 6 Yield: 6 burritos Jump to Nutrition Facts Ingredients 1 pound boneless beef chuck roast, trimmed and cut into 2-inch pieces 2 teaspoon canned chipotle peppers in adobo sauce, chopped* 1 teaspoon chili powder ½ teaspoon garlic salt 1 tablespoon canola oil ¾ cup water 6 8 inch whole wheat low-carb flour tortillas, warmed 1 recipe Cilantro-Lime Rice 1 ½ cup shredded fresh spinach 1 cup refrigerated pico de gallo ¾ cup canned seasoned black beans, drained and warmed ¾ cup reduced-fat shredded Mexican-style four-cheese blend (3 ounces) ¾ cup refrigerated avocado dip (guacamole), or 1 fresh avocado, halved, seeded, peeled, and mashed Cilantro-Lime Rice ⅔ cup water ⅓ cup brown rice 2 tablespoon snipped fresh cilantro 2 tablespoon lime and/or lemon juice Directions In a bowl combine the first four ingredients (through garlic salt); toss to coat. In a large saucepan heat oil over medium-high heat. Add the beef mixture, half at a time. Cook about 5 minutes or until beef is browned, stirring occasionally. Return all beef to the pan. Add the water. Bring to boiling; reduce heat. Simmer, covered 2 1/4 to 2 1/2 hours or until beef is fork tender. Transfer beef to a bowl. Shred beef using two forks. Add some of the cooking liquid if needed, to moisten the meat. Keep warm. Lay tortillas on a flat work surface. Spoon Cilantro-Lime Rice along the bottom one-third of the tortillas. Top with beef and the remaining ingredients. Fold bottoms of tortillas over filling. Fold in sides. Roll up tortillas tightly. Cut burritos in half. Cilantro-Lime Rice In a small saucepan combine the water and rice. Bring to boiling; reduce heat. Cook, covered, 40 to 45 minutes or until rice is tender and liquid is absorbed. Stir in cilantro and lime juice. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Rate it Print Nutrition Facts (per serving) 385 Calories 17g Fat 39g Carbs 32g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 385 % Daily Value * Total Fat 17g 22% Saturated Fat 4g 20% Cholesterol 58mg 19% Sodium 915mg 40% Total Carbohydrate 39g 14% Total Sugars 4g Protein 32g Vitamin C 14.8mg 74% Calcium 235mg 18% Iron 2.9mg 16% Potassium 455mg 10% Folate, total 58.2mcg Vitamin B-12 1.7mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.