Low Iodine Dairy Free Beef Burrito

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the rice

1 cup long-grain white rice
2 cups water
¼ tsp salt
Morton Salt - 26 oz Kroger Salt, Non-Iodized Brookshire's Table Salt, Non-Iodized Morton Salt, Non-iodized Great Value Plain Salt, 26 oz
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For the beef

1 tbsp olive oil
1 lb ground beef (80/20)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp dried oregano
¼ tsp salt
¼ tsp black pepper
1 can (15 oz) black beans, drained and rinsed
½ cup salsa

For assembly

4 large flour tortillas (10-inch)
Chef's tip
Warm 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 4–5 minutes.

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