Beef Burritos with Cilantro-Orange Salsa

Beef Burritos with Cilantro-Orange Salsa: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

Salsa

1 large, juicy navel orange

1 lime

1/2 small serrano or jalapeño pepper, seeded and finely chopped (or 1/4 cup, or 45 g, finely chopped roasted red pepper, for a milder version)

1/4 cup (4 g) chopped fresh cilantro

3 tablespoons (30 g) finely chopped red onion Pinches of Sucanat, salt, and black pepper, to taste

Burritos

6 (10-inch, or 25-cm) whole-grain tortillas (or wraps)

1 pound (455 g) grass-fed leanest ground beef

1/2 white onion, quartered

2 large ripe plum tomatoes, quartered

4 cloves garlic, crushed

1 teaspoon cumin

1/2 teaspoon chili powder

3/4 teaspoon salt

1/2 teaspoon fresh-ground black pepper

1/4 teaspoon red pepper flakes

1 can (15 ounces, or 425 g) kidney beans, rinsed and drained

1/2 cup (50 g) sliced scallion

1/2 cup (35 g) shredded lettuce

Cooking Instructions:

To make the salsa: Using a sharp paring knife, slice away the peels and white pith of the orange and lime. Working over a small bowl to catch any juices, cut the pulp sections free from the central membranes and add to the bowl. Break the sections up into small pieces. Add the pepper, cilantro, and red onion, and stir to combine. Season to taste with Sucanat, salt, and pepper, and set aside to let the flavors combine.

To make the burritos: Preheat the oven to 350°F (180°C, or gas mark 4). Stack and wrap the tortillas tightly in aluminum foil and heat for 10 minutes just before using to soften (or microwave in a paper towel for 10 seconds).

In a large skillet over medium heat, brown the ground beef until no pink remains, 8 to 10 minutes. Drain any excess oils.

While the meat is cooking, add the white onion, tomatoes, and garlic to a food processor or blender and process until mostly smooth.

After the meat is drained, stir in the cumin, chili powder, salt, black pepper, and red pepper flakes until well combined. Stir in the tomato-onion purée until well mixed. Simmer for 5 to 6 minutes until the mixture is thick and cooked through. Stir in the beans and cook for another 2 minutes until heated. Stir in the scallion, adjust the seasonings if necessary, and remove from the heat. Drain any excess juices. Spread out the warm tortillas on a work surface and place equal amounts of shredded lettuce and the beef and bean mixture in the centers. Fold in the bottom edge, tuck in the sides, and roll toward yourself, leaving the seam-side down. Top each burrito with salsa, to taste, and serve immediately.