Hearty Make-Ahead Beef & Bean Burritos

For the Cilantro-Lime Rice:

• 1 ½
  cups low-sodium chicken broth
• ¾
  cup long grain white rice
• 1 garlic clove, minced
• ½
  teaspoon salt
• ¼
  cup minced fresh cilantro

For the Savory Beef and Bean Filling:

• ½
  cup low-sodium chicken broth
• 1 (15-ounce)
  can pinto beans, rinsed and drained
• ½
  tablespoon vegetable oil
• ½
  cup finely chopped onion
• 3
  tablespoons tomato paste
• 3 garlic cloves, finely minced
• ½
  tablespoon ground cumin
• 1
  teaspoon dried oregano
• 1
  teaspoon chili powder
• 12
  ounces extra lean ground beef or lean ground turkey
• 1
  tablespoon fresh lime juice
• ¾
  teaspoon salt
• 6-8 10-inch flour tortillas, white or wheat
• 1
  cup shredded sharp cheddar cheese
• 1
  cup shredded Monterey Jack cheese
• 6
  tablespoons sour cream, light or regular

• Prepare the Cilantro-Lime Rice: In a medium saucepan, combine the low-sodium chicken broth, long grain white rice, minced garlic, and salt. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer until the rice is tender and most of the liquid has been absorbed. This usually takes about 16-18 minutes. Remove the rice from the heat but keep it covered; this allows it to steam and finish cooking perfectly while you prepare the other components. When you’re ready to assemble the burritos, stir in the fresh cilantro and fluff the rice with a fork.
• Begin the Beef and Bean Filling: Take your can of pinto beans, rinse them thoroughly, and drain. In a small bowl, combine half of the drained pinto beans with the remaining ½ cup of low-sodium chicken broth. Using a fork or a potato masher, coarsely mash the beans with the broth until a thick, slightly chunky paste forms. Set this mashed bean mixture aside; keep the other half of the whole pinto beans separate for later.
• Cook the Aromatics and Spices: Heat the vegetable oil in a large, 12-inch nonstick skillet over medium-high heat until it’s hot and shimmering. Add the finely chopped onion and sauté for 3-4 minutes, stirring frequently, until it softens and becomes translucent. Stir in the tomato paste, finely minced garlic, ground cumin, dried oregano, and chili powder. Cook for another 1-2 minutes, stirring constantly, until the spices are fragrant and the tomato paste deepens in color. This step builds a rich flavor base.
• Brown the Meat: Add the ground meat (extra lean ground beef or lean ground turkey) to the skillet with the aromatics and spices. Cook for 8-10 minutes, breaking the meat into small pieces with a spoon or spatula as it browns, until no longer pink. If your meat releases a lot of grease, carefully drain any excess liquid to prevent the burritos from becoming greasy.
• Combine and Finish the Filling: Stir the mashed bean mixture into the cooked meat mixture. Continue to cook for 3-4 minutes, stirring, until the mixture thickens and most of the liquid has evaporated, creating a rich and robust filling. Finally, stir in the reserved whole beans, fresh lime juice, and salt. Remove the skillet from the heat. If you plan to serve the burritos immediately, proceed to the next step. If you’re preparing them for freezing, allow both the beef and bean mixture and the cooked rice to cool down to warm room temperature before assembling. This prevents the tortillas from becoming soggy when wrapped.
• Assemble the Burritos: To make the tortillas pliable and easy to roll, wrap them in damp paper towels and microwave for about 1 minute until they are soft. Lay the softened tortillas out flat on a clean counter. Evenly divide the cilantro-lime rice, beef and bean filling, and shredded cheeses among the tortillas. For an extra touch of creaminess, dollop each tortilla with a tablespoon (or more, to your preference) of sour cream. To roll a tight burrito, first fold the sides of the tortilla inward over the filling. Then, lift the bottom edge of the tortilla up and over the filling, tucking it in, and roll tightly into a classic burrito shape. Serve immediately if desired.
• For Freezer Burritos and Reheating: If you’re freezing them, wrap each assembled burrito tightly in plastic wrap to prevent freezer burn. Once wrapped, place the burritos into a gallon-sized freezer-safe ziploc bag, removing as much air as possible before sealing. Store in the freezer for up to 3 months.

  To Reheat from Frozen: Unwrap a frozen burrito from its plastic wrap and place it on a microwave-safe plate. Microwave for 1-2 minutes to begin defrosting. Then, using the tines of a fork, poke holes all over the burrito to allow steam to escape. Continue microwaving in 30-second increments, flipping occasionally, until the burrito is heated through and steaming hot in the center. This usually takes an additional 2-4 minutes depending on your microwave’s power. For a crispier exterior, you can finish reheating in a toaster oven or air fryer after the initial microwave defrost.