Carrageenan Free Air Fryer Burritos
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Learn more →Ingredients
4 servings
For the filling
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 lb ground beef (80/20)
- 1 tbsp olive oil
- ½ medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1 can (15 oz) black beans, drained and rinsed
- ½ cup salsa
For the burritos
- 4 large (10-inch) flour tortillas
- 1 ½ cups shredded cheddar cheese
- olive oil spray
For serving
- sour cream, for serving (optional)
- guacamole, for serving (optional)
- fresh cilantro, for serving (optional)
Instructions
- 1
Combine the rice and chicken broth in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the rice is tender and the broth is fully absorbed, about 18 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, heat the olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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