Del Combo Beef & Bean™ Recipe

Cook aromatics

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add 1/2 cup finely chopped onion and cook until translucent, 3–4 minutes. Add 2 tsp minced garlic and cook 30 seconds until fragrant.

Brown beef

Add 1 lb ground beef to the skillet. Break up with a spatula and cook until no longer pink, 6–8 minutes. Drain excess fat if desired.

Season and simmer

Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp black pepper and 1 tsp salt. Pour in 1/2 cup beef broth, scrape up browned bits, reduce heat to low and simmer 5–7 minutes until sauce thickens. Taste and adjust salt or spices. Keep warm until assembly.

Sauté aromatics

In a separate medium skillet, heat 1 tsp olive oil over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds.

Prepare beans

Add drained 15 oz pinto beans and 15 oz black beans to the skillet. Add 1/2 tsp ground cumin and 3/4 tsp salt. Mash roughly with a potato masher or back of a spoon until mixture is partially smooth but still has texture (about 1/2 to 3/4 cup mashed consistency).

Finish beans

Stir in 1 tbsp lime juice and 2 tbsp chopped cilantro. Taste and adjust seasoning. Keep warm until assembly.

Cook rice

Rinse 1 cup long-grain white rice until water runs clear. In a saucepan combine rinsed rice, 2 cups water and 1/4 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover and simmer 15 minutes or until water is absorbed.

Fluff and finish

Remove from heat, let sit covered 5 minutes. Stir in 1 tsp butter, 1 tsp lime zest and 1 tbsp chopped cilantro. Fluff with fork and keep covered until assembly.

Prepare or measure 1 cup fresh tomato salsa (or pico de gallo). Place 1/2 cup sour cream in a small bowl and set out 1 cup shredded cheese, 2 cups shredded lettuce, optional 1/4 cup sliced jalapeños and 2 lime wedges for serving.

Warm tortillas

Warm 4 large flour tortillas in a dry skillet over medium heat 15–20 seconds per side or wrap in a damp towel and microwave 20–30 seconds. Brush lightly with 1 tsp butter or oil if desired.

Layer burritos

Lay a warmed tortilla flat. In the center arrange 1/4 of the rice (about 1/2 cup), 1/4 of the beef filling (about 1/2 cup), and 1/4 of the bean filling (about 1/2 cup). Top with 1/4 cup shredded cheese, 1/2 cup shredded lettuce, 2 tbsp salsa and a dollop (about 2 tbsp) of sour cream. Add jalapeños if using and squeeze a lime wedge over the filling.

Fold and serve

Fold the sides over the filling, then roll tightly from the bottom to close. Repeat for remaining tortillas and fillings. Serve immediately with extra salsa and lime wedges on the side.