Beef Burritos with Pico de Gallo

Beef Burritos with Pico de Gallo Serves: 10-12 portions


  • 1 Tbsp. corn oil
  • 1½ lbs. lean ground beef
  • 1 cup onion, cut into small dice
  • 1 tsp. fresh garlic, minced
  • 2 medium tomatoes, diced
  • ½ cup chopped green chilies
  • ½ cup scallions, sliced in a bias
  • 2-2½ Tbsp. RC Ancho Chile Flavor Concentrate
  • 15½ oz. can black beans, drained and rinsed
  • ¾ tsp. RC Liquid Gluten-Free Vegetable Consommé Prep
  • 10-12 flour or corn tortillas
  • 14 oz. cooked brown rice
  • 1½ lbs. shredded cheddar


  1. 1 Heat oil and brown the ground beef. Pour off excess fat and add onions, chopped garlic, tomatoes and green chilies.
  2. 2 Sauté the mixture until onions are translucent.
  3. 3 Add scallions, RC Ancho Chile Flavor Concentrate, black beans and RC Liquid Vegetable Consommé Prep.
  4. 4 Simmer mixture for 3-5 minutes to blend the flavors. Warm tortillas, and portion meat mixture on tortillas.
  5. 5 Top with cheese and cooked brown rice. Roll up and serve with sour cream, guacamole and Pico de Gallo.


For the Pico de Gallo:

3 medium tomatoes, cut into small dice 1 onion, cut into small dice 2 scallions sliced ¼ tsp. RC Cilantro Flavor ⅛ tsp. RC Jalapeño Flavor 1 tsp. RC Ranchero Chile Flavor Concentrate 1 oz. fresh lime juice Lime wedges for garnish

In a bowl, combine all the ingredients and mix. Cover and refrigerate for 30 minutes before serving.

Ancho Chile Flavor Concentrate, Cilantro FlavorJalapeno FlavorGluten-Free Liquid Vegetable Consommé Prep,

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