4cupsfiesta blend shredded cheese,divided into 3 cups and 1 cup
2cupscooked long-grain white rice
15.25ouncesblack beans,drained and rinsed
¾cupfresh pico de gallo
4tablespoonfresh cilantro,chopped (divided into 3 tablespoons and 1 tablespoon)
⅔cupred enchilada sauce
Preheat the oven to 375°F.
Using a 4 to 5-quart heavy-bottomed saucepan, over medium-high heat, brown the ground beef, onion, and fresh garlic, stirring frequently. Cook for 5 to 7 minutes, or until the ground beef is cooked through and no longer pink.
Reduce the heat to medium-low. Add the taco seasoning and water. Simmer for 5 minutes and remove from the heat.
Spray a 9x13-inch baking dish with nonstick spray. Set it aside.
Warm your tortillas in the microwave for about 15 seconds. You can wrap them in a damp dishtowel before putting them in the microwave. This will keep them moist and they are then more pliable to roll.
Lay out 1 burrito shell.
Sprinkle ¼ cup of the shredded cheese measuring about 3 inches long.
Spread ⅓ cup of the cooked rice on top of the cheese.
Layer ¼ cup of the black beans on top of the rice.
Layer 2 tablespoons of the fresh pico de gallo.
Sprinkle 1 teaspoon of chopped cilantro over the pico de gallo.
Layer ⅓ cup of the meat mixture on top of the beans.
Layer ¼ cup of shredded cheese on top of the meat mixture.
Lightly press down on the layers of filling, pressing in on all sides to make it compact. This will make for easier folding.
First, fold the bottom of the tortilla up and a little over the rectangle of meat filling, tucking it barely under the filling.
Next, gently fold over the right side of the tortilla while holding the first fold in place. Then fold the opposite side over gently. Keep your hands on the folds at all times, holding them in place.
Next, gently and slowly roll toward the top while using your fingers to keep both sides folded in. You can adjust the folds as you roll to the top. (The sides will try to spread out, so be patient) Place the finished burrito into the prepared pan. Repeat for the remaining tortillas.
Drizzle the enchilada sauce over the center of the burritos.
Sprinkle it with the remaining cheese. Bake for 20 to 25 minutes.
Sprinkle with the remaining chopped cilantro and serve immediately.