Ingredients
- 1 pound lean ground beef
- 1 onion, chopped
- 4 large garlic cloves, minced
- 3 tablespoons ground cumin
- 3 15-ounce cans black beans or pinto beans, rinsed, drained
- 1 14 1/2-ounce can beef broth
- 1 4-ounce can diced green chilies
- 4 green onions
- Warm flour tortillas
- Grated Monterey Jack cheese
- Chopped fresh cilantro
- Purchased salsa
Directions
- Heat heavy large skillet over medium-high heat. Add beef and cook until brown, breaking up beef with fork, about 6 minutes. Add chopped onion and garlic and cook until onion is transparent, stirring frequently, about 5 minutes. Stir in cumin and cook 1 minute. Add beans, broth and chilies and cook until beans are creamy and thickened, crushing beans with back of spoon, about 15 minutes. Mix in green onions.
- Transfer beans to baking dish. Serve with tortillas, cheese, cilantro and salsa, allowing diners to assemble their own burritos at the table.
