Local Beef and Bean Burrito

This burrito made with locally grown Huffman Ranch ground beef is one of the Co-op Market Deli’s most popular items. The recipe is intended for large quantity food service production and makes a great weekend project to wrap and freeze future meals. This recipe can be cut in half to produce less burritos, just taste each component as you go since some ingredients, such as salt, do not always scale down exactly.

Pinto Beans

• 2 pounds pinto beans
• 2 tablespoons ground cumin
• 2 teaspoons ground coriander
• 1 tablespoon oregano
• ¼ cup apple cider vinegar
• Approximately ½ to 1 teaspoon sea salt

1. Soak pinto beans overnight to improve digestibility and decrease cook time.
2. In a large pot with a lid, add the soaked pinto beans and cover with at least 2 inches of water. Bring beans to a full boil, then lower heat and simmer with lid on until very soft.
3. Strain cooking water from beans. Using a food processor, or mashing by hand, puree half of the beans until smooth. Combine with the remaining whole beans, and then add the cumin, coriander, oregano, and apple cider vinegar, and salt to taste.
4. Set aside in the refrigerator and prep additional ingredients.

Beef

• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 jalapeños, deveined and seeded, minced
• 2 pounds Huffman Ranch ground beef
• 2 tablespoons ground cumin
• Approximately ½ to 1 teaspoon sea salt

1. Add oil to a large sauté pan over medium heat.
2. Add onions and jalapeño and sauté until golden and aromatic.
3. Add ground beef, cumin, and salt to taste. Cook over medium heat until beef is fully cooked and no longer pink.
4. Set aside in the refrigerator and prep additional ingredients.

Bell peppers

• 2 – 4 tablespoons olive oil
• 2 pounds assorted bell peppers, sliced
• 1 tablespoon black pepper
• Approximately 2 teaspoons sea salt

1. Add oil to a large sauté pan over medium heat.
2. Add sliced peppers, season with salt and pepper, and sauté until just soft.
3. Set aside in the refrigerator and prep additional ingredients.

Cilantro-Lime Sour Cream

• 16 ounces sour cream
• ½ bunch fresh cilantro, minced
• 2 teaspoons lime juice
• Approximately ½ to 1 teaspoon salt

1. In a medium sized mixing bowl, combine sour cream, cilantro, lime juice and salt to taste.
2. Set aside in the refrigerator and prep additional ingredients.

Ezekiel Sprouted Wheat tortillas, or your favorite burrito-sized soft tortilla

• Parchment paper
• Masking tape

1. To assemble burritos, lay out a sheet of parchment paper approximately 1 inch larger than your chosen tortilla.
2. Layer tortilla with 1/3 cup pinto beans, 1/4 cup beef, 1/4 cup bell peppers and 1 tablespoon cilantro-lime sour cream.
3. Wrap up burrito by folding in sides and rolling into a cylinder.
4. Starting from one corner, wrap the burrito in parchment paper and seal with a small piece of masking tape.
5. Store wrapped burritos in the freezer until ready to eat.
6. To reheat, place wrapped burrito in the microwave until warmed throughout, approximately 1 ½ to 3 minutes.