Ingredients:

  • 1 lb lean ground beef (93/7)
  • 2 tbsp taco seasoning
  • 0.25 cup water
  • 1 cup sharp white cheddar cheese, freshly grated
  • 0.5 cup plain non-fat Greek yogurt
  • 1 tsp chipotle in adobo sauce, minced
  • 2 cups cooked brown rice
  • 0.5 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 0.5 cup low-sodium black beans, rinsed
  • 4 extra-large flour tortillas (12-inch)
  • 4 medium flour tortillas (8-inch)
  • 0.5 cup light sour cream
  • 0.25 cup pickled jalapeños

Instructions:

  1. Sauté the 1 lb lean ground beef in a skillet over medium high heat until no pink remains and small crispy bits form. (Note: This usually takes about 8 minutes.)
  2. Add 2 tbsp taco seasoning and 0.25 cup water to the beef, simmering until the liquid is fully absorbed and the meat is glossy.
  3. Whisk the 0.5 cup Greek yogurt with 1 tsp minced chipotle in adobo until the sauce turns a vibrant sunset orange.
  4. Toss 2 cups cooked brown rice with 0.5 cup chopped cilantro and 1 tbsp lime juice until every grain is coated and fragrant.
  5. Lay an extra large tortilla down, sprinkle 0.25 cup cheddar cheese over it, and place a medium tortilla on top. (Note: This creates the quesadilla outer layer.)
  6. Microwave the stacked tortillas for 30 seconds until the cheese is bubbly and the tortillas are fused.
  7. Spread 2 tbsp of the chipotle sauce in the center, followed by 0.5 cup seasoned beef, 0.5 cup rice, and 2 tbsp black beans.
  8. Tuck the sides in tightly and roll forward, keeping the filling compressed until you have a tight, heavy cylinder.
  9. Place the burrito seam side down in a hot pan for 2 minutes per side until the shell is golden brown and shatters when tapped.
  10. Serve immediately with 0.5 cup light sour cream and 0.25 cup pickled jalapeños on the side.