We were confident that we could make tasty burritos fast and easy enough for a weeknight. But how would we solve the problem of doughy tortillas?
Why This Recipe Works
To make big, overstuffed, restaurant-style burritos at home, we decided to trade long-braised meat for a simple ground-beef-and-canned-bean filling. We rely on tomato paste, spices, and lime juice to bump up the flavor, and mashing a portion of the beans helps the filling hold together. White rice (cooked in chicken broth for more flavor), sour cream, and sharp cheddar cheese round out the filling, and to eliminate the doughy texture and floury taste of store-bought tortillas, we sprinkle on some more cheese and broil the burritos after rolling them up.
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