David and I love to eat at Chipotle and Bell Street Burritos. But because it’s more frugal to eat in than out, we often create our own Chipotle-style burritos or rice bowls at home. Beans and brown rice are a delicious, frugal, and easy crockpot meal and are good wrapped up in a tortilla, but we’ve had them so often in the past few months that I’m getting a little burnt out. Still, I like the idea of using legumes for protein; they’re much more wallet-friendly than meat.
Here’s where we come to tonight’s dinner: the budget burrito. The Cheapskate Cook, a website I visit often, suggests using a combination of beef (or turkey) and lentils to make a burrito filling that’s both filling and frugal (you can find her recipe here). Using the lentil and meat idea as the basis for tonight’s dinner, I changed her recipe a bit to use less ground beef, more lentils, and less rice. Then we tried it with homemade tortillas, shredded cheese, tomato, and cilantro. Delicious… I’m glad that I doubled the filling so that we can have more next week. : )
Here are the changes I made:
1/2 lb ground beef
1/2 onion, chopped
2 1/2 cups cooked lentils
2 T. taco seasoning (I used a combination of chili powder, cayenne pepper, ancho chile pepper, and garlic)
1 tsp. salt
1 1/2 cups brown rice
2 T. olive oil
1 8-oz can Rotel tomato sauce, mild
3 cups chicken broth (I used homemade)
Heat olive oil in a saucepan until shimmering. Add brown rice and cook, stirring, until rice is golden brown. Stir in Rotel sauce. Add chicken broth and heat until boiling. Reduce heat to low, cover, and let simmer until all of the chicken broth is absorbed and the rice is tender. While the rice cooks, brown the beef with the onion in a skillet until cooked through. Stir in lentils, taco seasoning, and salt. Add cooked rice to beef and lentil mixture and stir until combined. Use the rice/lentils/beef to fill tortillas and cover with your favorite burrito toppings.