Beef & Black Bean Burrito

If you’re like me, your ready to travel somewhere south of the border. One of the best Tex Mex dish I’ve ever had was Beef & Black Bean Burrito. Let
me take you on a trip down South.

In a slow cooker, combine black beans & can of rotel. In a bowl, qtr a 3 lb roast, season with salt, cumin, garlic powder, and cayenne. Place seasoned
quarter beef in crockpot over beans and top with salsa. Cover and cook on low for 7-8 hrs or until beef is tender & shreddable.

Shred beef in crockpot and mix well with the  black beans mixture to allow flavors combine. Pour beef mixture Into large colander to drain (you don’t
want any liquid), return to slow cooker. Mix in cooked rice and fresh cilantro.

Next grab you a flour tortilla, scoop 1/2 cup of the beef & bean mixture onto center, top with cheese, & roll into a burrito, grab you a cold beer,
daiquiri, or margaritas & welcome down south. Guess what, it’s eatin time!!!

I’m Belton Johnson, join me Friday morning at 11:00 with Gormley for more tips from the Saskatchewan Cattleman’s Association.

 Beef & Black Bean Burrito Ingredients:

-1 can of black beans, rinsed & drained
-1 can of Rotel tomatoes w/ chiles
-3 pound beef chuck roast
-1/2 teaspoon of kosher salt
-1 teaspoon ground cumin
-1 teaspoon garlic powder
-1/4 teaspoon cayenne pepper
-1 1/4 cup of mild salsa
-1 1/4 cup of cooked rice
-1/4 cup of fresh cilantro
-8 to 10 inch flour tortillas
-1 1/4 cups shredded cheese