Eosinophilic Esophagitis Friendly Dairy Free Beef Burrito
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Learn more āIngredients
4 servings
For the rice
- 1 cup long-grain white rice
- 2 cups water
- Ā¼ tsp salt
For the beef
- 1 tbsp olive oil
- 1 lb ground beef (80/20)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- Ā½ tsp smoked paprika
- Ā½ tsp dried oregano
- Ā¼ tsp salt
- Ā¼ tsp black pepper
- 1 can (15 oz) black beans, drained and rinsed
- Ā½ cup salsa
For assembly
- 4 large flour tortillas (10-inch)
Chef's tipWarm briefly before folding to improve flexibility. - 1 cup shredded romaine lettuce
- 1 medium tomato, diced
- 1 ripe avocado, sliced
- 2 tbsp fresh cilantro, roughly chopped (optional)
For serving
- 1 lime, cut into wedges
Instructions
- 1
Combine the rice, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, 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 4ā5 minutes.
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