Beef and Bean Burritos

This week in our Itty Bitty Budget series, we're making beef & bean burritos! Ground beef is one of the cheapest red meats out there, and you can stretch that dollar even further by cutting the beef with beans (a mere $0.89 a can - less if you make your own from dried beans!). As a bonus, the beans add fiber and protein without additional fat! Using Ro-Tel tomatoes gives your burritos some heat and seasoning without having to take the time to dice up jalapenos and onions yourself - bonus!

As always, check out the post at Penny Pinching Parent to see the cost break-down - and look for great deals on diapers, wipes, and all those other kid necessities! PPP is also running some great give-aways right now - adorable handcrafted onesies and a Frito-Lay Gift Bag!

Beef and Bean Burritos

1 lb ground beef
1 15-oz can black beans, drained and rinsed
1 can Ro-Tel (or diced tomatoes, if you don't want to go too spicy)
1-2 cloves garlic, minced
1 tsp cumin
salt & pepper
1/2 cup brown rice, prepared according to package directions
2 cups shredded cheese (cheddar, taco blend, pepper jack...)
8 whole wheat tortillas (a double batch, if you are making your own)

In a large skillet, brown the ground beef. Drain. Return the ground beef to the pan.

Stir in the beans, Ro-Tel, garlic, and cumin. Season with salt and pepper. Cook, stirring, over medium heat, until all liquid has evaporated. Set aside to cool slightly.

Divide the beef and bean mixture between the 8 tortillas, mounding it on one end of the tortilla. Drop on a spoonful of rice and a handful of shredded cheese. Roll up the burritos (tucking in the ends as you roll, if you can - I usually leave my burritos open-ended). Place, seam side down, nestled together in a 9x13 baking dish. The burritos can be prepared up to this point and then refrigerated until ready to cook, if you are a naptime dinner-maker like I am!

Preheat oven to 425F. Bake burritos for 10-15 minutes, until the cheese is melted.